PULP BURGERS WITH DIY JALAPEÑO CHEESE

PULP BURGERS WITH DIY JALAPEÑO CHEESE

PULP BURGERS WITH DIY JALAPEÑO CHEESE

PULP BURGERS WITH DIY JALAPEÑO CHEESE

PULP BURGERS WITH DIY JALAPEÑO CHEESE

My garden always blesses our family with anabundance of veggies so juicing is often the bestway to use them up. I freeze pulp, vegetablescraps, and skins so they are handy for makingsoup stock.
Prep Time 15 mins
Cook Time 20 mins
Course cheese recipes
Servings 2

Equipment

  • 1 FASCINERAChopping board

Ingredients
  

SCRAPS

  • Beet, carrot, apple, and ginger pulp
  • Stale bread Soured milk

PULP BURGER PATTIES

  • 1 can (540 ml) black beans, drained and rinsed
  • 2 cloves garlic, minced or pressed,or 1 tsp (2 g) garlic powder
  • ½ tsp (1 g) onion powder
  • ½ tsp (1½ g) cumin
  • ½ tsp (1¼ g) chili flakes (optional)
  • 1 tsp (6 g) salt
  • 1 pinch black pepper
  • ¾ cup (45 g) beet, carrot, apple, ginger pulp
  • ¼ cup (30 g) homemade bread crumbs fromleftover stale bread
  • 1 egg (or use flax substitute for vegan)
  • 5 tsp (30 – 45 ml) Olive oil
  • 1 garnish homemade jalapeño cheese(on next page), crumbled feta, or any otherwhite cheese
  • 2 tsp (30 ml) ketchup or any BBQ sauce
  • 4 buns for serving

HOMEMADE JALAPEÑO CHEESE

  • 8 cups (2 L) soured milk (homogenized or2% works best
  • ¼ cup (60 ml) white vinegar
  • 2 tsp (15 g) sea salt
  • ½ fresh jalapeño pepper, diced small(ribs and seeds removed), or 2 tbsp (30 ml)pickled jalapeño
  • 1 tbsp (1 g) fresh herbs, such as dill, basil ororegano, finely chopped, optional

Instructions
 

STOVETOP METHOD

  • Place all ingredients in a bowl, exceptthe olive oil, garnishes and condiments.Using a fork or your hands, gently mixeverything together, mashing the blackbeans slightly, leaving some whole.Mixture should appear chunky but wellcombined. Form into 4 to 6 patties.
  • Heat a pan over medium-high heat andadd the olive oil
  • Fry the patties for 7 to 8 minutes per sideuntil golden brown and cooked through.
  • Garnish with homemade jalapeño cheese,crumbled feta, or any white cheese such asmozzarella or Swiss. Serve on a bun of yourchoice with sliced red onions, mayo, lettuce,tomato, dill pickle, and more BBQ sauce.

OVEN METHOD

  • Preheat the oven to 375°F (190°C)
  • Place the patties on a parchment-linedor tin foil-lined baking sheet. Brush eachpatty with olive oil.
  • Bake for 8 to 10 minutes on each side.Add your favourite BBQ sauce and bakefor 1 more minute.
  • Garnish with homemade jalapeño cheese,crumbled feta, or any white cheese such asmozzarella or Swiss. Serve on a bun of yourchoice with sliced red onions, mayo, lettuce,tomato, dill pickle, and more BBQ sauce
  • Pour the milk into a large pot and heat tomedium high, stirring constantly until itreaches a boil. Once boiling, reduce heatto low and slowly pour in the vinegar whilestill stirring. The milk should immediatelyseparate into curds and whey. If not, addmore vinegar, 1 tbsp (15 ml) at a time untilseparation occurs.
  • Add the sea salt and jalapeño pepper(or fresh herbs such as dill, basil, ororegano, finely chopped). Mix with yourfingers until evenly combined. Twist thecheesecloth around the cheese curds,tightly removing any excess liquid. Tie thebundle of cheese curds around a woodenspoon and let them hang over a potfor 1 hour, allowing whatever liquid thatremains to drain.
  • Remove the cheesecloth and store thecheese curds in a covered container in thefridge for up to a week.
Keyword PULP BURGERS WITH DIY JALAPEÑO CHEESE
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