Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author. This recipe was first published in his book Eating for Pleasure, People & Planet. www.tomsfeast.com,
The pulp fiction burger
Root to fruit eating is an holistic approach to food that considers all aspects of its production, its impact on the planet and our health. To eat in this way means basing the bulk of our meals on local-seasonal foods and eating them whole, including the parts we usually throw away, like peelings, root greens and other by-products. Whenever possible my recipes include the whole ingredient but sometimes the usually discarded, odds and ends becomean invaluable ingredient in their own right. Like spent lemon rinds which make the most incredible marmalade or ‘aquafaba’ the liquid leftover from cooking pulses, a practically cost-free egg replacement that makes perfect mayonnaise, pastry or meringues. This recipe calls for leftover juice pulp – plant-fibre that’s a vital macronutrient and huge waste if left unused. It turns out juice pulp is perfect for making a delicious textural veggie burger, especially when it contains lots of delicious, blood red beetroot. If you plan to make a juice, plan to make a burger, it’s a rather tasty bonus.
Makes 2 patties
100g juice pulp (about two small juices worth, preferably containing beetroot) or finely
chopped cooked mushrooms
100g tempeh, shredded, or finely chopped cooked mushrooms
2 tbsp tamari
1 tsp vinegar (cider or other)
1 tsp smoked paprika
1/2 large red onion, grated
1 clove garlic, grated
1 tbsp miso,
2 tbsp vital wheat gluten flour or chickpea flour
25g walnuts
Virgin or light olive oil for frying
Serving suggestion
Bun, winter leaves, onion, pickles, ketchup, mayonnaise (recipe below!)
Preheat the oven to 220C
Mix all the burger ingredients together well and season with pepper. Do not add salt as the tamari and miso are salty. Form into two firm round patties and place them on parchment paper. If you have time place in the fridge for at least thirty minutes or even overnight if you want to make them the day before. Fry the patties gently on the parchment pieces, in a lightly oiled, ovenproof frying pan on a medium low heat. Risk the temptation to move the burger, watch the base and when it starts to brown and form a crust (after about five minutes) carefully flip the burger with a fish slice. Put the burger in the oven for five to ten minutes while you prepare the trimmings. Serve how you like in a bun or lettuce leaf with your favourite sauces.
Whole egg mayonnaise
1 whole egg
Mustard, to taste (we used a heaped tsp of whole grain mustard)
Apple cider vinegar or fresh lemon juice, to taste (about 1-3 tsps)
Extra virgin olive oil
Crack a whole egg into a large bowl. Add the mustard, vinegar or lemon and a pinch of sea salt and black pepper. Slowly drizzle in the oil while whisking continuously until the mayonnaise thickens. This will take 3-5 minutes.
