Juicer Pulp Burgers (Gluten Free)
2 cups day-old rice (can use fresh, but leftover rice is best)
1/4 cup hemp seeds
2 cups juicer pulp (carrots, cilantro, garlic, beet, ginger, greens, etc)
1/2 large fresh red onion, grated
2 anaheim peppers, diced finely
3 garlic cloves, grated
2 teaspoons lemon juice
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon salt *or* 2 teaspoons Braggs liquid aminos
dash hot sauce (e.g., tabasco; optional)
1. In a food processor, blend rice and hemp seeds until it resembles a course meal. Add pulp and continue processing until it sticks together to form a ball.
2. In a large bowl, toss together the rest of ingredients (onion, anaheim peppers, garlic, lemon juice, cumin, cayenne, paprika, black pepper, salt, and hot sauce). Add rice-pulp mixture and knead together with your hands (sorry but yes, you *will* have to get your hands messy, but its totally worth it!).
3. Either heat a frying pan over medium heat and fry each side for 5 minutes *or* preheat oven to 375 degrees F and bake on oiled cookie sheet for 40 minutes, flipping halfway through.
Notes: I preserve my juicer pulp in freezer bags ahead of time in 2-cup portions, when I have lots of leftover rice I usually just thaw my pulp and make the burgers for lunches during the week. I prefer baking them, but you have to flip them carefully. Naturally, they stick together a lot better when they are fried (and still are pretty healthy for you nevertheless).
Source of recipe: Myself experimenting what to do with leftover juicer pulp