Raw Juice Pulp Burgers with Carrot Cheese Sauce

This recipe is great if you juice vegetables regularly and don't know what to do with all that leftover juice pulp. It's quick and easy to make and a fun change to having salad. It's also the healthiest "burger" recipe you’ll ever find!

Raw Juice Pulp Burgers with Carrot Cheese Sauce


For the burgers:

  • 2 cups leftover green juice pulp (any you like such as kale, lettuce, zucchini, cucumber, parsley, lemon, carrot etc)
  • ¼ large or ½ small avocado
  • 1 tsp dried Italian herbs
  • ¼ tsp ginger
  • ¼ tsp chilli
  • ½ tsp cumin
  • 1/8 teaspoon sea salt
  • 1 clove of garlic, chopped finely
  • 2 tbsps fresh coriander
  • Juice of ½ lemon

For the sauce:

  • 3 large carrots, chopped
  • 1 cup of nutritional yeast
  • Juice of half a lemon
  • 1 clove of garlic
  • 1 tsp flax oil
  • 1 small handful of basil
  • Sea salt and black pepper to taste
  • 4 drops of stevia


For the burgers:

Place the juice pulp in a food processor with the lemon juice and spices and process for a few seconds until it combines. Add the avocado and process. You don’t even need a food processor for this! You can simply mash it all together with your hands.

Form the mixture into patties and set aside.

For the sauce:

Blend all the ingredients together. That’s it!

Serve the burgers on top of a big salad, or place a patty in a cos/romaine lettuce leaf or cabbage leaf. Or place in a whole grain bun (ideally gluten free and/or sprouted). Spread with carrot sauce and add any other vegetables and toppings of choice. Tomato, onion, olives, pickles, mustard, sprouts and lettuce would be perfect!

Eat it all up. Don’t share. OK, do share, if you must.

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