Black Bean Burgers Made With Veggie Pulp

"The upside of juicing is that you get maximum nutrition with minimum food prep. The downside is that you have all this pulp that is too good to just throw away. What's a Mom to do?? Black Bean Burgers to the rescue, ta da!"
photo by jode444 photo by jode444
photo by jode444
photo by JennyCampbellKl photo by JennyCampbellKl
photo by jode444 photo by jode444
photo by miss_gelli photo by miss_gelli
photo by Kim P. photo by Kim P.
Ready In:


  • 12 cup oatmeal, quick cooking (or bread crumbs)
  • 2 cups black beans, drained
  • 1 small onion, minced (or 1 tsp onion powder)
  • 2 teaspoons minced garlic (or 2 cloves minced)
  • 12 teaspoon oregano, dried
  • 1 tablespoon virgin coconut oil (my current favorite, use what you have)
  • 1 cup pulp from juicing such as carrot, celery, beet, spinach, cucumber, etc
  • 14 teaspoon cumin
  • 12 teaspoon salt
  • 2 teaspoons chili powder
  • 2 tablespoons virgin coconut oil, for frying


  • Place oatmeal in bowl; add black beans. Using a potato masher, mash the two together. Add the rest of the ingredients, except the last 2 T of coconut oil. (You'll need them for frying.) Mix well to combine.
  • Form into patties (4 dinner size, 6 lunch or snack size).
  • Fry in a griddle until the center is hot (about 4 minutes each side) Load them up in a sandwich with your favorite fixings. Bon appetit!

Questions & Replies

  1. Do you cook the quick oats first? We usually only have steel cut oats around. Is there a way to utilize them?


  1. I love these!! I might mention that instead of a potato masher, I used my pastry cutter--worked great. I also added a flax egg (Grind 1 Tbs. flax seeds and mix ground seeds in 3 Tbs. water and let set for 5 minutes (I also added about a half Tbs. of salba seeds to the flax seeds for grinding))-I think that is the flax egg recipe. Anyway it worked to hold the patties together better and upped the nutrition. So glad to find a way to use the carrot pulp from juicing. Thanks for the recipe.
  2. The best burgers I've managed to cook for ages! <3 the recipe - followed the instructions to a tee, then after frying, placed in the oven at 180C (for about 5 minutes) to ensure inside was properly baked/cooked through. Found the Veggie Burger really filling and tasty; most importantly, my husband asked for more! :D
    • Review photo by JennyCampbellKl
  3. I am so happy I found a solid recipe for utilizing pulp from the juicer. I haven't fried them up yet but packaged them to freeze and use whenever. Really quick and simple recipe - I tweaked spice levels to my preference but the overall taste and texture is perfect for veggie burgers. Quick note, using a 1/2 cup makes 4 burger patties approx. 1/2" x 4" round. Just press into the cup, turn over onto wax paper or plate, then flatten and shape.
    • Review photo by jode444
  4. Thank you so much for this recipe! Turned out amazing! Simple and so quick to make. My roommates and kiddos loved it. They came out a little moist. I would of liked them to be a little more firm. I used avocado oil because I didn't have any other kind at the moment. And not sure if the pulp I used was too watery. Any suggestions on how to make them less moist and be able to not fall apart to easy. Thank you!!
    • Review photo by miss_gelli
  5. This was really tasty with the cumin and chilli and oregano and garlic and onion. I did not have a food processor or masher so the patties fell apart a little when frying but so yummy. Thanks for a great recipe!


I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul! 8726471"
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