Juice Pulp Veggie Burger

Juice Pulp Veggie Burger

If you regularly juice, you know you’re getting a massive nutrient boost with every sip, but what about all that leftover juice pulp? This yummy recipe utilizes the usually discarded vegetable and fruit fiber (rich in prebiotics!) as the base for a delicious, gut-healthy veggie burger.

With microbe-nourishing onion and garlic, protein-packed quinoa and lentils, and nutritional yeast brimming with B vitamins, this is the perfect burger for a happy and healthy gut!  

1 cup juice pulp (leftover from juicing)
1 cup cooked lentils
½ cup nutritional yeast
½ cup cooked quinoa
½ cup diced onion
1 clove garlic, minced
2 tablespoons soy sauce or tamari
2 eggs
Olive oil
Salt and pepper to taste


1. Heat a small amount of olive oil in a pan over medium-high. Add diced onion and minced garlic and saute until onion is softened and garlic is fragrant.

2. In a small bowl, whisk together eggs and soy sauce and set aside. In a large bowl, combine juice pulp, lentils, quinoa, nutritional yeast, onion, and garlic using a hand mixer or potato masher.

3. Add in the whisked egg and soy sauce and continue stirring to combine.

4. Season patty mixture generously with salt and pepper. Using your hands, form mixture into evenly sized patties, approximately ¼-½ inch in thickness.

5. Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Add patties to skillet, cooking for a few minutes on each side until golden brown.

6. Serve on your favorite whole wheat bread or on top of a big green salad loaded with your favorite veggies!

Check out The Hyperbiotics Cookbook for more gut healthy recipes!


Emily Courtney is a Writer and Editor at Hyperbiotics and mom to two fun and active boys. Emily is passionate about natural wellness and helping others learn about the power of probiotics for vibrant health!