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Carrot Pecan Burgers with Tomato Olive Salsa and Smoked Provolone

Here’s a great use for the juicer at the very back of your cabinet. I’ve always thought throwing away the left over pulp from juicing was such a waste, so I came up with this meaty alternative burger that taste delicious and has a great texture. The recipe takes about 30 minutes (not including chill time) and is best prepared ahead of time.


½ cup medium dry Sutter Home wine
2 tbs soy sauce
1 tsp each liquid smoke and worcestershire sauce
1/4 cup chopped spring onions
5-6 medium to large carrots
½ cup pecans
½ cup baby bella mushrooms
1 tsp each sea salt and freshly ground garlic
½ cup egg whites
1 plum tomato, chopped
10 green olives, minced, and combined Olive oil


Reduce ½ cup medium dry white wine, 2 tbs. soy sauce, 1 tsp liquid smoke, 1tsp worcestershire sauce, and 1/4 cup spring onions to about 3 tbs. Cool. Juice about 5 medium to large carrots for about 3 loose cups of pulp. Drink the juice. Pulverize separately ½ cup pecans and ½ cup baby bella mushrooms in a food processor or blender and combine. Mix together carrot pulp, pecans and mushrooms with reduction in a large bowl. Add 1 tsp. sea salt (or to taste), 1 tsp fresh garlic paste and ½ cup egg whites. Form patties squeezing over sink to extract liquid and chill on wax paper for 30 minutes or more. Fry in 2-3 tbs. olive oil about 3 minutes each side or grill on an oiled rack in the barbeque, then top with smoked provolone. Serve open face on toasted onion bagel or country bread and finish with a remoulade of mayonnaise, stone ground mustard and ketchup. Add rings of bermuda onion, arugula and tomato salsa. Makes 4-6 medium size burgers.


Best served with Sutter Home Chardonnay and fried yuca.