THESE VEGAN BURGERS ARE CARNIVORE APPROVED!!!!! PACKED WITH FLAVOUR AND LOADS OF TEXTURE, YOU WON’T BELIEVE THEY’RE MADE FROM LEFTOVER KITCHEN SCRAPS!
A vivid receptacle for all your kitchen scraps, a modern take on what would have been a very old fashioned, house wife style, classic. Purple vegan burgers are not it Delia’s repertoire yet, but if you love juicing (and more and more people are getting on that ship) you’ll be wondering what to do with all that gorgeous looking leftover pulp. We use it as a fabulously nutritious filler for many dishes, our muffins turn out rather well (see Juicer Pulp Muffins with Pecan, Fig and Turmeric); burgers, cakes, soups etc. They give these burgers a great texture, light and moist. A million miles away from the stodgy, claggy veggie burgers that most of us have to endure on regular occasions. Well, not in the Beach House!!!!!! Pop round for dinner, we’ll whip you a pulp burger up and you’ll leave considering your very own vegan burger odyssey. It’s a large and diverse place to inhabit for a while. The options are mind boggling.
You will need alot of juicer pulp for these burgers, maybe save up for a couple of days. Taste it before you use it, the citrus elements especially can go a little wayward after a day or more in the fridge. We did it in a day! A pint of juice is surely a zingy start to the day. This pulp contains 250g spinach leaves, 4 apples, 4 carrots, 1 beetroot, 1 handful parsley, 1 lemon (with ½ zest), 1 orange (with ½ zest), 2 large florets of broccoli. Phew! Then yum. Quite a list of ingredients, but we use whats to hand and buy loads of veggies and fruits, if they are getting a little past their best we juice them and come up with many odd combos. Swede juices is a real thing! Certainly wakes you up first thing.
HEALTH BENEFITS OF EATING YOUR JUICER PULP?
The pulp leftover from juicing is filled with fibre which is amazing for digestion. A little word of warning, too much fibre will bung you up so bear that in mind. No juicer will produce completely dry pulp, so there are benefits from eating the leftover juice along with the pulp. Fruits (especially citrus) store many of their nutrients/ flavanoids in their skins, so we are not missing out any of that goodness either.
OTHER IDEAS FOR USING UP LEFTOVER JUICE PULP
– COMPOST IT, THE PULP WILL BREAK DOWN VERY QUICKLY AND THE GARDEN LOVES IT!
– ADD TO SMOOTHIES FOR A FIBRE HIT
– ADD IT STRAIGHT TO SOUPS AS A THICKENER INSTEAD OF POTATOES ETC
– FREEZE IT, GATHER ENOUGH PULP UNTIL YOU HAVE ENOUGH TO MAKE BURGERS ETC.
– SOME PEOPLE FEED IT TO THEIR PETS AND ANIMALS, MIXED INTO THEIR NORMAL FOOD.
I use cooked rice as the binding/ ballast for these veggie burgs. You can use a similar quantity of cooked millet, buckwheat, pearl barley, quinoa etc. They will all work well once blended up into a sticky paste.
The flavouring of this burger went East, but you can flavour it with whatever you like. Some suggested substitutes would be leeks = onions, tahini = peanut or other nut butters, sesame seeds = any other nuts (crushed for the coating), seitan = firm tofu or tempeh, tamari = soya sauce/ shoyu.
Seitan is an ingredient we use rarely. It has a lovely texture, sometimes called ‘mock duck’ it is something a bit different. Seitan is basically pure gluten and these burgers can easily be made gluten free by adding tofu or tempeh instead. You won’t lose anything by doing so.
I fancied putting a crunchy coating on the burgers and a vivid yellow jacket, so I used polenta. You can leave them naked if you like, or go for breadcrumbs. Both would work very nicely indeed. I like the colour of them without there jackets and its a little less fuss.
The Bits – Makes 8 Fat Quarter Pounders
3 tbs oil (more for frying)
300g leeks (finely sliced)
1 inch sq fresh ginger (finely diced)
4 cloves garlic (peeled and crushed)
3 teas sesame seeds (more for the coating)
3 tbs tahini
1 -2 tbs tamari
2 tbs brown miso
200g seitan (roughly chopped)
400g brown rice (cooked and cooled – leftovers are best)
1 tbs sesame oil
900g juice pulp
1 small handful of sesame seeds
2 big handfuls of polenta (optional)
½ teas turmeric
In a large frying pan with a heavy bottom, add 2 tbs oil and your leeks, sauté until tender, add your seitan, sesame seeds and ginger, cook for another 3 minutes, then add the garlic, tamari, miso, tahini and 2 tbs water, cook until the liquid has mostly evaporated.
In a blender, blitz your cooked rice until it forms a thick paste. Sticky to the touch.
Add the leek mix and rice to the juice pulp, pour in your sesame oil and 1 tbs more oil. Pop in a fridge for ½ hour or longer to mingle and get together.
Scatter sesame seeds, turmeric and polenta on a plate, grab a handful of burger mix and form it into patties of your favourite dimensions. Place on the plate and toss the coating over the burgers, pat gently so that it sticks.
Preheat oven to 180oC.
Warm oil in a pan, we like to use roughly 3 tbs, and replenish when needed. For super crispy burgers, cover the base with 1 cm of oil and shallow fry them gently. This is amazing, but uses alot of oil, so we reserve it for what could be called, ‘special’ occasions. Fry the burgers on a medium heat for 2-3 minutes each side, until golden brown and warmed through. Top up the oil as needed. Use a nice flat spatula and gently flip them over, veggie burgers need to be handled with a little finesse and care, otherwise they’ll look like a dog’s dinner (which basically means not very appetising at all unless you’re a spaniel).
After frying, place them onto a baking tray lined with parchment and pop them in the oven to warm for 10-15 minutes, this will ensure that the fat burgers have a piping hot middle.
However you like burgers. You may like to maintain the sesame theme, as we did, and serve with smokey hummus (smoked paprika mixed into regular hummus) and salad leaves (we used sorrel) or serve them in fresh bread with something creamy, a bean puree for example, and something tangy; pickles, pineapple, then the ubiquitous leaves; spinach, lettuce, sorrel?(it grows like weeds in our garden).
This is Wales and the leek is a national symbol of pride and rightly so for many reasons. Leeks are said to come from Central Asia and were introduced to Britain by the Romans who believed they helped the voice (could this be why the Welsh are famed for their singing voices?). The history of leeks in Wales goes back to the 17th Century when a Welsh army defeated the Anglo Saxons, to differentiate themselves form the enemy, the Welsh wore leeks on their helmets.
Leeks are a member of the allium family, along with garlic, onions and many others. The alliums are filled with flavanoids, folates and anti-oxidants, which combine to keep our heart very healthy indeed. All of the alliums have anti-inflammatory properties. The healthiest parts of the leek are the bulb and just above, this is where the health-giving chemicals hang out.