Veggie Pulp Burgers recipe

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Ingredients

2 cups crispy corn cereal squares (such as Corn Chex®)
1 cup shredded carrots
½ cup grated carrots, squeezed dry
3 eggs, beaten
¼ cup finely chopped celery
2 tablespoons grated onion
salt and ground black pepper to taste
2 tablespoons coconut oil

Nutrition Info

182.4 calories
carbohydrate: 17.7 g
cholesterol: 122.8 mg
fat: 10.6 g
fiber: 1.9 g
protein: 5.6 g
saturatedFat: 7.4 g
servingSize: -
sodium: 221 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine corn cereal, 1 cup shredded carrots, 1/2 cup grated carrots, eggs, celery, onion, salt, and ground black pepper in a bowl, mix well. Form mixture into 4 patties.

  2. Heat coconut oil in a skillet over medium heat, cook patties until both sides are browned, 5 to 7 minutes per side.

Recipe Yield

4 veggie burgers

Recipe Note

Awesome veggie burgers without beans! They're made with leftover carrot pulp from juicing carrots. They're tasty, filling, and my kids love them. You'll never miss the meat! Serve on buns of choice with ketchup, lettuce, and tomato slices.

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