This healthy veggie burger packs a punch of nutrients including tons of fiber into one tasty package. I thought this recipe was so interesting since one of the main ingredients is the leftover pulp from your juicing excursions. Of course you don’t need to have juice pulp…it would just add some nice flavor and fiber. Woot.
Birthday Shenanigans and Updates
Good morning, friends! Thank you if you were among those who wished me a Happy Birthday on Instagram yesterday. If not, I’m clearly inviting you to wish me a Happy Belated Birthday. 
Just kidding. It’s funny in these instances though when we thank everyone it almost feels like we are also reminding everyone else…or is that just me?
Actually truth be told, sometimes the “thank you for the Birthday wishes” posts on Facebook reminds me about the birthday. I have become hopelessly dependent on Facebook for telling me about birthdays…to the point that I forgot my grandma’s birthday last month. ‘Cuz she’s not on Facebook. Does that make me awful?
After my birthday coffee with Mama Sue in Nebraska, who was sweet enough to bring a candle to put in my birthday chocolate chip scone, I packed up and headed back to Minnesota. That makes it sound like I drove down just to have coffee with my mom…we actually went down to celebrate Easter and hung out with family all weekend. The Daddio still gets us Easter baskets by the way.
One of the highlights for me was running 8 miles with sister Courtney. Run-walking to be more precise. Both of us have realized that our joints hate us when we just run. Courtney even has a knee brace thing going on right now.
Okay, enough recapping, let’s get to the food!
Disclaimer: This is a sponsored guest post which means I was compensated for my time and blog space, but of course I fully support this company that matches up bloggers with each other AND the tasty looking healthy veggie burger.
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A Healthy Veggie Burger Recipe With Just Six Ingredients
By Sarah Baker for Discover and Play
Not only is this six-ingredient veggie burger fulfilling, packed with fiber, and bursting with good-for-you nutrients, it is made with leftover juice pulp from your morning green juice! That’s right; this is how you can recycle your juice pulp.
When I make cucumber, carrot, celery and kale juice, I save the pulp and use it in recipes like soups and bulky recipes like these. Not only are you pumping your cells full of nutrients in the morning with your green juice, you are eating the fiber and consuming the rest of the vitamins that are in the pulp.
Six Ingredient Veggie Burger
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Number of servings: 5
Per Serving
Calories 316
Fat 2 g
Carbs 47 g
Protein 38 g
I enjoy my veggie burgers with no bun, but if you want a healthier alternative to a real burger style, take a romaine lettuce leaf and make a lettuce burger. (Note from Amanda: you can eat the bun if you want. Nothing wrong with a little bun in your life. )
Ingredients
1 can pinto beans
1 cup nutritional yeast
1 cup juice pulp*
1 teaspoon garlic powder
Avocado slices
Shredded lettuce
You will also need a little coconut oil or olive oil for cooking.
Instructions
1. In a mixing bowl, mash the beans and mix in the nutritional yeast, garlic powder and juice pulp.
2. In a skillet, heat the coconut oil until the oil has melted.
3. Make four patties and cook two at a time, about five minutes on one side, then flip and cook another five minutes.
4. Top with shredded lettuce and avocado slices and enjoy!
*Note from Amanda: If you don’t have juice pulp, I would substitute mashed beans or lentils and maybe add in a touch of juice for flavor.
I like using condiments like mustard or BBQ sauce to dip my veggie burger in. You can experiment with various sauces that you like to pair with your veggie burgers. I sprinkled a bit of vegan cheese on mine, but if you don’t want to eat processed cheese alternatives, you can go without, or you can use mozzarella cheese if you want the real deal.
You will also get a great amount of fiber from the beans, B vitamins and amino acids from the nutritional yeast, and a blend of vitamins and minerals from the leftover juice pulp. Not only will your tummy be full, you will also be boosting your health. Happy cooking!
Bio: Sarah Baker is a holistic health, nutrition and Image consultant focused on bringing vitality and balancing to her clients. Her consulting practice, Style Body Soul LLC, offers numerous programs suitable for various lifestyles, and her blog; Balanced Babe, focuses on nourishing recipes and daily tips to leading a vibrant fulfilling life. You can also stay motivated to be healthy by using her plant-based dining guide: Eat Healthful.
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Tell me…
Do you make your own juice? What do you do with the pulp?
Eat and move happy! 
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Happy belated!! And that burger looks delicious! I’d have never thought to use juice pulp in a burger.
Thank you! And I agree…so clever!!