Veggie/Bean Burger

Making a veggie burger is another way to use the pulp left from juicing. I add some beans and potatoes for more nutrition. The commercial veggie patty is more dense and tends to do well on the grill, but the homemade veggie is more fragile. It is good for broiling in the oven or pan frying, but it is so much tastier. The homemade veggie patty can be served alone or on a whole wheat bun as a hamburger with aioli or other dressing that pleases your taste buds. Let’s get cooking!

 Ingredients:
1 cup vegetarian pulp
1 cup cooked mashed potatoes
2 cups cooked red beans, navy beans, or chickpeas (I used a combination of all)
1/2 cup chopped onions
2 cloves garlic, minced
1 tsp paprika
2 tsp poultry seasoning
1 tsp salt
1 tsp sugar
1/2 tsp black pepper
1 egg
2 cups panko
Coconut oil for pan frying

Directions:
In a sauté pan, add oil and sauté onions and garlic until fragrant. Add the veggie pulp, stir, and cook until the veggies pulp becomes dry (about 5 to 7 minutes). Remove and place in a large mixing bowl.
In a blender, add beans and pulse a few times (do not over mash the beans – I still like to have some chunky beans). Add mashed potatoes and beans to the veggie mixture. Add the rest of the ingredients to the veggie-bean mixture. Shape into a 4 inch patties. Roll each patty with the panko breadcrumbs. Refrigerate until ready to use. This veggie burger can be frozen well too.
To Cook
In a medium cast iron or nonstick pan, add about 1 tbs coconut oil for each patty over medium -high heat. Place each patty in the hot pan and fry each side for 3 to 5 minutes or until the patty is golden brown. Serve with lettuce and cucumbers on the side.