Juicer Lentil Burgers

I came up with this recipe a couple of years ago, when I was working in a cafe in which we were serving fresh apple & carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of home. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with lentils (or even a can of beans) to make vegan burgers.

Vegan burger served with salad and carrot top dip

I had the chance to have this recipe published in The Gift of Waste, an anti-food waste recipe book produced by the charity Hubbub for the North London Waste Authority (2015). The book, written by Anna Colquhoun (The Culinary Anthropologist), shares the recipes and tips from 10 North London kitchens to help us make the most out of our food and reduce food waste. Lots of great recipes, have a look here here.

Juice pulp burger

These burgers use up carrot and apple pulp from a juice extractor. You can also use raw grated carrots and apples or any kind of juice pulp. Make sure to cook the lentils to the point of collapse so they will bind together into burgers. Leftover mashed potato and sticky rice also work well.

Ingredients (makes 6)

  • 150g lentils (soaked overnight)
  • 2 or 3 carrots, pulp or grated
  • 2 apples, pulp or grated
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Parsley, chopped
  • 2 tbsps olive oil
  • Salt & pepper
  • Ground cumin, to taste
  • Optional extra spices: chilli, ginger, mustard seeds, turmeric, nutmeg, etc
  • Optional extra cooked veg: peas, potatoes, mushrooms, celery, cabbage, etc, chopped


  1. Rinse lentils and simmer in lightly salted water for around 20 minutes until starting to fall apart. Drain and cool.
  2. Meanwhile sauté onion in oil for five minutes. Add garlic, cumin and any other spices and sauté another few minutes. Add carrots and apples and cook on medium-high heat for 10-15 minutes to drive out excess water.
  3. Add any other leftover vegetables you are using up, and parsley, reduce heat and cook another five or so minutes, stirring to combine. Let cool.
  4. Mix cooled vegetables and lentils well in a bowl. Season with salt and pepper. The final consistency should be sticky. If it isn’t, whizz briefly with a stick blender. If it is too wet, add a touch of cornflour or a handful of  breadcrumbs. Let cool in the fridge for half an hour to firm up.
  5. Shape the mixture into burgers and place on a lined oven tray, brushed with oil on both sides.
  6. Bake in an oven heated to 180°C for about 15 minutes, or carefully fry them for about five minutes on each side.
  7. They are delicious served with a nice colourful salad.




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