Juicer Pulp Veggie Burgers 

Juicer Pulp Veggie Burgers (vegan, gluten free, dairy free, nut free, vegetarian)
Makes 6 small or 4 large patties
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I get a lot of people asking me about juicing, which is a bit of a controversial subject. I’m a big fan of fresh juices, as long as they’re mostly made from vegetables and consumed as a meal supplement and not a meal replacement. However, I do think that we miss out on the fiber that gets extracted. So I’ve made a point of trying to use all of that leftover pulp whenever I juice. But how? Well I’ve already mentioned that you can throw some pulp into my ‘Mixed-Seeds Bread,’ but here is an awesome veggie burger recipe that is quick, easy, and uses a whole cup of that nutrient and fiber rich pulp.
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1 can (2 cups) black beans, drained
1/2 cup (1 dl) gluten free oatmeal
1 tsp onion powder
1/2 tsp oregano, dried
1/2 tsp sea salt
2 tsp cayenne pepper, optional
2 cloves garlic, minced
1 tsp coconut oil
1 cup (2.5 dl) pulp from juicing veggies (carrot, celery, kale, beet, etc)
Oil for coating skillet
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Place black beans in a bowl and mash well with a fork. Add oatmeal, spices, coconut oil, and pulp and mix well to combine. Form into patties and cook in an oil coated skillet over medium-high heat until center is hot, about 5-6 minutes each side.