Veggie Burgers (made with celery pulp!)

These veggie burgers are moist and flavorful, protein packed and satisfying, and are a great no waste cooking option for anyone who makes veggie juices at home.  Perfect for a summer BBQ or family gathering!

celery pulp veggie burger

Does it feel like everyone in the world these days is on a celery juice kick?? Well there must be something to it then right?  I will admit it took me a while to jump on the bandwagon and it isn’t something I do everyday, but I am glad I tried it!  Because even though I might not agree that it is some miracle cure a lot of people hoped for, celery juice  is so good for you!  Before I get to this recipe, let me just tell you some of the reasons why first.

Celery Juice: How and Why

Celery juice has so many great benefits!  The way to optimize its properties is to drink about 16oz first thing in the morning on an empty stomach.  You can always start with less and work your way up.  And then I personally try to wait at least 20 minutes before eating anything.  To let it do its thing uninterrupted.  So let’s hear these benefits:

  • Anti inflammatory – celery juice starves the bad bacteria in your gut that create inflammation, which we know leads to many chronic diseases.
  • Antiseptic – celery has mineral salts that can break down and destroy pathogens that cause viruses.
  • Aids in digestion
  • Detoxifying properties – helps detox your liver by not only removing what is bad, but protecting what is good.
  • Alkalizes the body – celery is one of the most alkaline foods. It is important to maintain a proper pH level in your body so your blood doesn’t become too acidic.  And a lot of the foods in our diet tend to lie on the acidic side.  Celery can help with this!

And that is just the beginning.  Plus I actually love the taste of the juice and find it really refreshing!  You should give it a try, not only for all the zillions of benefits but so that you have the pulp leftover for this recipe!

Celery Pulp Say What?

Yes you heard me correctly.  Welcome to no waste cooking!  The celery pulp is what is left over after making celery juice.  When I make my celery juice, I blend it in my blender, strain it through my Ellie’s Best nut milk bag (use code dwbh10 for 10% off!) and voila!  I have my juice.  But left in the bag is all of the “non-juice” part of the celery, aka the pulp.  And I wanted to find a way to put it good use rather than just providing a really nutritious treat for my garbage bag.  It was easier for me to figure this out when I had nut pulp (make sure you try my almond pulp chocolate chip cookies) but this one took a little more thinking.   But I am SO EXCITED with how these burgers turned out!  So do your body and your taste buds a favor and make yourself some celery juice and these burgers!  And if you want a dessert to incorporate your celery pulp into try my world’s best brownies (they really live up to their name!).

veggie burger

Let’s Make Celery Pulp Veggie Burgers!

These are also pretty fool proof.  You just put everything in a food processor and blend!  Then form your patties.  I made six with mine and I think they were the perfect size.  But you can decide for yourself how big you want yours!

If you don’t have celery pulp you can definitely swap that out for grated zucchini.  They will both result in about the same moisture and texture.

Don’t leave out the nutritional yeast!  I think it adds a great cheesy flavor and some additional benefits.  If you don’t know much about nutritional yeast and want to learn more, check out this post: Nutritional Yeast-  What Why and How?

These are perfect on the grill when you feel like breaking it out, but for when that is not the case, I used my grill pan on the stove and it worked just as well!  So don’t let the fact that you don’t want to deal with your grill stop you from enjoying these.

The patties are great for freezing if you don’t plan to use them all within about a week.  So use them immediately or make them as a meal prep!

And if you are looking for other ways to turn your Meatless Monday up a notch be sure to try my cheesy spinach ravioli roll ups and my Thai style quinoa salad.

Enjoy your BBQ!

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celery pulp veggie burger

Veggie Burgers (made with celery pulp!)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 34 reviews

  • Author: Megan
  • Total Time: 10 minutes
  • Yield: 6 patties 1x

Description

Gluten Free, Vegan, Refined Sugar Free

These veggie burgers are moist and flavorful, protein packed and satisfying, and are a great no waste cooking option for anyone who makes veggie juices at home.  Perfect for a summer BBQ or family gathering!


Ingredients

Scale
  • 1 cup celery pulp
  • 1 (15.5 oz) can black beans – drained and rinsed
  • 1/2 cup gluten free oats
  • 2 tbsp nutritional yeast
  • 1 tbsp oil (you can use olive or avocado)
  • 1+ tbsp hot sauce of choice (depending how much heat you want)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt

Instructions

  1. Combine all ingredients together in a food processor and blend until a dough-like texture forms.
  2. Take mixture and roll into 6 patties.
  3. Cook as desired.  Great on the grill or a grill frying pan on the stove.

Notes

Don’t have celery pulp?  Just swap out for grated zucchini!

These are good leftover, but better fresh, so try to make them the night you want to eat them!

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 patty

Be sure to let me know if you try this recipe, I would absolutely love to hear your thoughts! If you remake on Instagram, remember to tag me at @donutworry_behealthy so I can send all of my love and support right back to you. Enjoy!

↓PIN ME FOR LATER↓

veggie burger

39 Comments

  1. Genius, I drink that much celery that I have a tonne of pulp left over. Thanks for the recipe






  2. These burgers are genius and delish! I love that I can use the leftover celery pulp from my juicing and the burgers are so good!






  3. This turned out to be such a delightful meal! Never would’ve thought to use celery pulp but the burger held together great and it tasted delish!






  4. Hayley Dhanecha

    What a great idea to use pulp in the burger recipe, we enjoyed the recipe and the burgers turned out so delicious.

    ★★★★★






  5. I have never tried to use pulp in making burgers, but this looks like an interesting recipe.
    I’ll be saving this and making this at home






  6. This is so unique! I hadn’t juiced anything in awhile because of the pulp issue but now that I have this recipe in my back pocket, there will be a heck of a lot more celery juice (and burgers!) in my future.






  7. What a great idea! I was looking for a good way to add more fiber and using celery stalk in a veggie burger was perfect. It tastes great too.






  8. Wow! I loved these burgers! The taste was amazing! This was the perfect weeknight meal. Very easy to make!






  9. I had no idea celery pulp can be used in such an amazing way. Loved the recipe and the burgers turned out super delicious.






  10. As a long-time vegetarian, I’m always looking for creative recipes to try. This recipe was delicious and even my grandkids enjoyed it!






  11. I’m so excited to try this recipe! Have you tried freezing these patties?

    • I hope you love! Unfortunately no I have not tried freezing these ones – but if you do please let me know your thoughts!

  12. Hi Megan,
    Did anyone else try this recipe and leave a review ? Looks like really good ingredients however wondering if they bind together after cooked or crumble easily? Pix look great 👍!

    • Thank you! No reviews of this one yet – but they stayed together really well for me!

    • Mili Savic

      Holy grail!!This recipe is perfect! I subbed with kidney beans but had everything else ready to go. The burgers take not time to put together (following a lovely celery juicing) have an awesome texture that pan fries up easily in a pan. The celery fibers create the most unreal texture that almost resembles meat when all put together. So thankful for this recipe, I Digest it so easily too because there’s no overdoing of fiber with unnecessary flax or chia egg.






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