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Food Hunt: Pulp Fiction Burger

Picture: The pulp fiction burger Photo: Jenny Zarins

Published: 14/10/2020

The fantastic eco-chef Tom Hunt is back with a recipe showcasing his root to fruit eating ethos by utilizing the often-wasted pulp from fruit juices.

This recipe is from Tom's book 'Eating for Pleasure, People & Planet.' Which is built on his ethos that as well as being delicious and healthy, what we cook should and can support a biodiverse food system and fight food waste. Buy it here to learn root to fruit cooking and support Tom's work. 

Jellied Eel print mag competition! 
Win a copy of Eating for Pleasure, People & Planet.
All you have to do enter is: follow @jelliedeelmag and @cheftomhunt, take a picture of you with a copy of your Jellied Eel mag, tag us and Tom in the picture, use the hastag #jelliedeelmag.
Entry closes Tue 20 October. 


Pulp Fiction Burger

 

Makes 2 burgers

This recipe calls for leftover juice pulp – plant fibre that’s a vital macronutrient and a 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.  

 

100g juice pulp (about 2 small juices worth, preferably containing beetroot) or, if you’re not juice inclined, finely chopped cooked mushrooms 

100g organic tempeh, shredded, or finely chopped cooked mushrooms 

1 tsp vinegar (apple cider or other) 

1 tsp smoked paprika 

½ large red onion, grated 

1 garlic clove, grated 

1 tbsp chickpea or brown rice miso 

1 tsp buckwheat or vital wheat gluten flour 

50g walnuts, finely chopped 

Oil, for frying  

 

Preheat oven to 220°C/425°F/Gas Mark 7.  

Combine all of the ingredients for the burgers in a mixing bowl and season with pepper. Do not add salt as the miso is salty.  

Form into two round patties and arrange on two circles of unbleached parchment paper. If you have time, refrigerate for at least 30 minutes (or overnight if you can make the day before) 

Heat an ovenproof frying pan over a medium-low heat with a splash of oil. Arrange the patties, still on their parchment paper, in the pan and cook for approx. 5 minutes or until the bases start to brown. Avoid the temptation to move the burgers until the underside forms a crust, when you can carefully flip them over with a fish slice. Transfer the pan to the oven for 5-10 minutes while you prepare the trimmings.  

Serve how you like, in a bun and/or lettuce leaf, accompanied by the pickles and your favourite sauces.  


More recipes from Tom Hunt here! 

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