“Zen” burgers with kurtchup and cashew mayonnaise 

This recipes is a great way of using up leftover vegetable pulp from your morning juices, that way you have no waste. I use a slow juicer to make my juices and this tend to leave a very dry pulp but if your using a normal juicer ,the pulp may be a little wet so you can add some extra breadcrumbs to the pulp.

You can use most vegetable pulp but I prefer to use carrot and beetroot as these are the two vegetables most used in raw and plant-based recipes to substitute mince due to their “meatiness” ironic I know.

I have also shown you how to make two gorgeous sauces which are a great addition to any BBQ – they’re also a healthy alternative to the normal sugary ketchup or oily mayonnaise. 

If you want to go all out, take a look at my recipe for charcoal buns or feel free to use some buns form the shops… after all, you’ve done enough all ready

So go ahead, invite some friends over and get cooking.

Vegetable Burgers   

Ingredients for 10 patties

600g – Vegetable pulp (I like Carrot and Beetroot but you can choose your own here)

350g – Overcooked brown rice

250g – Fresh Button mushrooms

100g – Bread crumbs

1 – Large Onion 

3 – Cloves of garlic

2 tsp – Dark Miso paste (this ads to the texture)

3 tsp – Guar gum (can be found in your local health store)

3 tbsp – Ground Flax Seed

and a pinch of Salt and pepper


  • Start by Finely chopping the garlic, onion and the mushrooms.

  • Slightly fry the onion and garlic on a medium heat, once translucent add the mushrooms and cook until quite dry all liquid has been evaporated.

  • Now place all ingredients together and mix well (be sure that the miso paste is fully incorporated) season with salt and pepper.

  • Leave mixture to rest in the fridge for about 30 minutes.

  • You can now make the patties my splitting the mixture into 10 even balls. Using a pastry cutter you can now form your burgers by pushing down the vegetable balls into the ring.

  • Once they are all complete you can leave them in the fridge on a tray until needed.



130g – Drained Sundried tomatoes (preferably the ones in olive oil and not the really dry ones)

60g – Chopped fresh tomatoes

1 – Clove of garlic

3 tbsp – Pomegranate Molasses (you could use any sweetener i.e.: Coconut nectar, Maple syrup) 

1 tsp – Soy Sauce

1tsp – Dijon Mustard

1tsp – Onion powder

1 tsp – Smoked paprika 

2 tbsp – Vinegar of your choice (I like apple cider vinegar)


  • Put all the ingredients In a high-powered blender and blend until smooth. Put into container and leave in fridge until needed

Cashew Mayonnaise


190g – Soaked cashew nuts (soaked in water for about 2 hours)

2 tbsp – Olive oil

1 tsp – Dijon Mustard

1 – Lemon Juiced

60 ml – water


  • Put all the ingredients In a high-powered blender and blend until smooth. Put into container and leave in fridge until needed

Time to cook

Now that all the components are in place its time to cook the burgers. For best results I fry them on a medium heat until they colour and then place them on a ovenproof tray to finish them in the oven. They need about 12-15 minutes at 180°C.

Personally I like to serve everything on platters and let the people build their own burgers. 

You can serve them with a whole selection of toppings like grilled mushrooms, avocado, onions rocket salad, cheese (vegan or normal depends on you), sliced tomatoes, pickles… your choice.

This may seem a lot to do especially if you’re not used to cooking from fresh but your be glad you did and your friends will love you even more.

Bon Appetite.

Kurt Kircher


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