Pulp Burgers with DIY Jalapeño Cheese
“My garden always blesses our family with an abundance of veggies so juicing is often the best way to use them up. I freeze pulp, vegetable scraps, and skins so they are handy for making soup stock. After the stock is made, the scraps usually go into the compost. However, after straining the stock one day, I noticed that there was still so much colour and flavour in the pulp, and was convinced it could be used yet again, keeping it out of the compost altogether—zero waste! The pulp can be used in several recipes. Beet pulp pairs best with beans and as a result, we have this recipe. ” —Christa Bruneau-Guenther, Manitoba
| Servings | Prep Time | Cook Time |
| 2servings (4-6 patties) | 15minutes | 20minutes |
| Servings | Prep Time |
| 2servings (4-6 patties) | 15minutes |
| Cook Time |
| 20minutes |
Ingredients
- Pulp Burger Patties:
- 1 can black beans drained and rinsed (540 ml)
- 2 cloves garlic minced or pressed, or 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chili flakes optional
- 1 tsp salt
- 1 pinch black pepper
- 3/4 cup beet, carrot, apple, ginger pulp
- 1/4 cup homemade bread crumbs from leftover stale bread
- 1 egg or use flax substitute for vegan
- 2-3 tbsp olive oil
- garnish homemade jalapeño cheese or crumbled feta, or any other white cheese
- 2 tbsp ketchup or any BBQ sauce
- 4 buns for serving
- Homemade Jalapeño Cheese:
- 8 cups soured milk (homogenized or 2% works best)
- 1/4 cup white vinegar
- 2 + 1/2 tsp sea salt
- 1/2 fresh jalapeño pepper diced small (ribs and seeds removed), or 2 tbsp pickled jalapeño
- 1 tbsp fresh herbs such as dill, basil or oregano, finely chopped, optional
- ½ fresh jalapeño pepper diced small
- pickled jalapeño
- 1 tbsp fresh herbs such as dill, basil or, 1 g
- oregano finely chopped, optional
Portions: servings (4-6 patties)
Units:
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Ingredients
Portions: servings (4-6 patties)
Units:
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Instructions
Stovetop Method:
- Place all ingredients in a bowl, except the olive oil, garnishes and condiments. Using a fork or your hands, gently mix everything together, mashing the black beans slightly, leaving some whole. Mixture should appear chunky but well combined. Form into 4 to 6 patties.
- Heat a pan over medium-high heat and add the olive oil.
- Fry the patties for 7 to 8 minutes per side until golden brown and cooked through.
- Garnish with homemade jalapeño cheese, crumbled feta, or any white cheese such as mozzarella or Swiss. Serve on a bun of your choice with sliced red onions, mayo, lettuce, tomato, dill pickle, and more BBQ sauce.
Oven Method:
- Preheat the oven to 375°F (190°C).
- Place the patties on a parchment-lined or tin foil-lined baking sheet. Brush each patty with olive oil.
- Bake for 8 to 10 minutes on each side. Add your favourite BBQ sauce and bake for 1 more minute.
- Garnish with homemade jalapeño cheese, crumbled feta, or any white cheese such as mozzarella or Swiss. Serve on a bun of your choice with sliced red onions, mayo, lettuce, tomato, dill pickle, and more BBQ sauce.
Homemade Jalapeño Cheese:
- Pour the milk into a large pot and heat to medium high, stirring constantly until it reaches a boil. Once boiling, reduce heat to low and slowly pour in the vinegar while still stirring. The milk should immediately separate into curds and whey. If not, add more vinegar, 1 tbsp (15 ml) at a time until separation occurs.
- Pour the mixture into a colander lined with cheesecloth, letting the whey (liquid) drain off. Rinse the cheese curds well with cold water, holding them in the cheesecloth.
- Add the sea salt and jalapeño pepper (or fresh herbs such as dill, basil, or oregano, finely chopped). Mix with your fingers until evenly combined. Twist the cheesecloth around the cheese curds, tightly removing any excess liquid. Tie the bundle of cheese curds around a wooden spoon and let them hang over a pot for 1 hour, allowing whatever liquid that remains to drain.
- Remove the cheesecloth and store the cheese curds in a covered container in the fridge for up to a week.
