Veggie Burgers

As part of our commitment to WFP’s #StopTheWaste campaign this month, we’d like to encourage you to use up some of your leftover pulp when juicing – carrot or veggie pulp in particular. Have a look at this recipe to put it to use!


3 cups of veggie pulp
1 garlic clove minced
1 tsp za’atar
1 tsp cumin
1 tsp chili powder (optional)
1 egg
3/4 cup breadcrumbs
1 tsp coconut oil
to serve: buns, lettuce, tomatoes.


In a large bowl, combine juice pulp, garlic, za’atar, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it’s too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.

Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way. Serve with buns, lettuce and tomato, and all your fave burger condiments.



Herbs and Spices

Ground Cumin


Herbs and Spices