Six Ingredient Veggie Burger by Sarah Baker | Mealz

Six Ingredient Veggie Burger


5 Servings

10 min Prep, 20 min Cook


Allergy Friendly


Not only is this six ingredient veggie burger fulfilling, packed with fiber, and bursting with good for you nutrients, it is made with leftover juice pulp from your morning green juice! Yes, that is right, this is how you can recycle your juice pulp.

When I make cucumber, carrot, celery & kale juice, I save the pulp and use it in recipes like soups and bulky recipes like these. Not only are you cleansing your cells in the morning with your green juice, you are eating the fiber and consuming the rest of the vitamins that are in the pulp.

I enjoy my veggie burgers with no bun, but if you want to eat it like a real burger, you can use ezekiel sprouted tortillas (pictured) or take a romaine lettuce leaf and make a lettuce burger.

Nutritional Values:
Per Serving 316 calories
Fat 2 g
Carbs 47 g
Protein 38 g

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Cooking Stages

    • In a mixing bowl, mash the beans and mix in the nutritional yeast, garlic powder and juice pulp.

    • Heat a skillet with coconut oil until the oil has melted.

    • Make four patties and cook two at a time about 5 minutes on one side, then flip and cook another 5 minutes.

    • Top with shredded lettuce and avocado slices and enjoy!

Nutrition Facts

Serving Size 216.8 g

Amount Per Serving
Calories 107.6 cals5%
% Daily Value*
Kilojoules 451 kJ5%
Fat 0.7 g1%
Sodium 210 mg9%
Carbohydrate 21.9 g7%
Protein 5.3 g11%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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