- Prep Time
20 min - Cook Time
20 min - Serving Size
6
Ingredients
- 2 beets, peeled and cut into chunks
- 1 large carrot, peeled
- 1 bell pepper (any color), cut into chunks
- 1 medium sweet potato
- 2 cups vegetable juice puree
- 2 tbsp olive oil, plus more for cooking
- 1 medium red onion, finely diced
- 1 tbsp tomato paste
- 2 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp Worcestershire sauce (optional)
- ½ cup canned white beans, drained and mashed
- ½ cup finely chopped walnuts
- ¾ tsp sea salt
- ½ tsp freshly ground black pepper
- 2 cups vegetable juice pulp* from about 2 cups juice (such as beet, carrot, celery, bell pepper, sweet potato)
- 2 eggs
- ½ tsp baking powder
- 1 cup cooked, cooled quinoa
- ¾ tsp sea salt
- ½ tsp freshly ground black pepper
- Avocado, cheese, mustard, mayo, lettuce, tomato, greens and buns for serving
- Scrap: Juice pulp
Preparation
- Attach the Juicer and Sauce Attachment (KSM1JA) with Low Pulp Screen to the power hub on your KitchenAid® Artisan® Series Stand Mixer (KSM3311/3316). Push the beet, carrot, bell pepper and sweet potato through the feeding tube.
- Measure 2 cups juice pulp, set aside.
- Heat 2 tablespoons oil in a large skillet over medium heat.
- Add onion and cook until soft, about 5 minutes. Add tomato paste, garlic and spices, cook, stirring constantly, until fragrant, about 1 minute.
- Stir in Worcestershire, white beans and walnuts; season with salt and pepper. Transfer mixture to a bowl to cool.
- Add juice pulp, eggs, baking powder, quinoa, salt and pepper. Using your hands, mix thoroughly.
- Form 6 patties (about ½ cup each) and place on a parchment-lined baking sheet.
- Freeze for 10 minutes.
- Heat about 1 tbsp oil in large skillet over medium heat. In batches, cook patties for about 4 minutes per side, adding more oil between batches.
- Transfer to a platter and let rest for about 5 minutes before serving with condiments of choice.
