Juicy Veggie Burgers

 The idea for this recipe is inspired by a recipe Kristen found on ChoosingRaw.com.  I make big batches of juice twice a week and always felt beyond guilty throwing the pulp in the trash.  After all, there's still tons of fiber and great nutrients left in that green stuff.  Now, not only will we NEVER waste that stuff again, we get twice as much food for our buck!  We now have 8 burgers in our freezer ready to go for a quick meal! This is really exciting stuff, ya'll!  Aaannndd, these are seriously the most delicious veggie burgers I've EVER had.  They don't fall apart on the grill, and they're moist and....juicy!  Shout out to Cathy who got us the cutest little green grill for our wedding! It was perfect Cath!

Makes 4 very filling burger patties

2 cups green vegetable pulp (ours consisted of cucumbers, kale, romaine, lemon (peeled), and apples..I cut the seeds out of the apples)
1⁄2 cup pumpkin seeds
1⁄2 cup sunflower seeds
1⁄4 cup ground flax seed
1⁄2 Tbsp cumin
1⁄2 Tbsp garlic powder
1 tsp chipotle chili powder (half this amount if you prefer a more mild taste)
1 tsp Ener-G egg replacer
2 Tbsp tamari (wheat free soy sauce)
1 tsp Dijon mustard
1 can (no salt added) black beans, drained and rinsed

In a food processor, grind the pumpkin seeds, sunflower seeds, flax seeds, cumin, garlic powder, chipotle powder, and egg replacer until it resembles coarse breadcrumbs.

Add vegetable pulp, tamari and mustard and pulse until well combined. 

In a small bowl, mash black beans with a fork for 30 seconds until about 75% of beans are mashed.

In a large bowl, add pulp and seed mixture with the black beans and mix with fork until well combined.  Taste and add more spices as desired.

Take a handful of the mixture and form into patties.  Cook on the grill or in a pan on medium heat until browned on both sides.  Serve with your favorite toppings and enjoy!

We served them with the Southwest Quinoa Salad and some grilled veggies!