We recently bought a juicer, and after a marathon carrot juicing adventure this past weekend, we were left with a little over a quart of carrot pulp. Not wishing to waste it, I looked up some ideas online and created the following recipe. Please note that our juicer is a masticating one and so the pulp that comes out is fairly dry and required no additional squeezing to remove excess liquid like centrifugal juiced pulp might require:
Carrot Taco Burgers
a little over a quart (as in ziplock bag quart) of masticated carrot pulp.
2 packets of low sodium taco seasoning (I used two based on the sheer amount of pulp in my bowl…it was at least equal to 2 pounds of ground meat)
1-1/3 cups of panko bread crumbs
extra virgin olive oil
Stuff I Did to the Things
Open and sprinkle seasoning packet contents on the pile of carrot pulp. Mix well, making sure there are no spice lumps lurking. Lurking spice lumps are a tragedy and should be avoided at all costs.
Add beaten eggs and mix until combined. Mixture will look a little wet.
Add the panko 2/3 of a cup at a time, making sure to incorporate it all with each dump (hur hur hur…I said dump). Sprinkle on a little more panko just to make sure you have enough…maybe another 1/4 of a cup worth and slop that all together until it looks mixed. Shape into patties and chill for 30-45 minutes.
Saute patties in olive oil for about 5 minutes per side, until browned.
Top with cheese and serve in hamburger buns with taco sauce and a little chopped cabbage.
Also? Lie to your children about what they are eating until the burgers are consumed, then point and mock with ‘ha ha ha! you ate a carrot burger and liked it!!!’. This recipe made about 12 burgers, I could have halved it but I liked that we could eat seconds without feeling too guilty.
I forgot to mention that these were fucking fantastic. 10/10 will make again. The whole family loved them, even the deeply suspicious of anything new and/or strange, Rabid Hyena the Younger, went back for seconds.