JUICE:

3 carrots
1 bunch of lacinato kale
1 bunch celery
1 beet
1 handful fresh parsley

Burger Ingredients
1 flax egg (2 tablespoons of ground flax seeds mixed with 6 tablespoons of warm water, let sit for 10 minutes until forms a gel like texture) 
¼ cup corn kernels (fresh or defrosted!)
¼ cup peas (fresh or defrosted!)
1 whole sweet onion, peeled and minced
½ cup roughly chopped water chestnuts (strained first)
1/2 cup cooked quinoa 
1/2 cup cooked brown rice 
Small handful of dill, roughly chopped 
Pinch of Sea Salt
Little Black Pepper
½ tablespoon seasonings of your choice (we used Spike, but could use cumin, oregano, paprika your choice!)
½ cup white rice flour 
1 cup of juice pulp 

Fixings (pile with your choice!):
Sliced pickles 
Sliced jalapeños 
Red onion 
Tomato 
Organic ketchup 
Soy-free veganaise 
Green leaf lettuce 
Sprouts 
Sauerkraut 
Hot sauce 
Sprouted Ezekiel Buns or buns of your choice! 

Make juice using ingredients. And sip while you prep!! Transfer 1 cup juice pulp to a large mixing bowl. Pick out any large pieces of veggies and discard. You want most of it to be a fine, uniform texture. To bowl, add all the remaining ingredients. Massage dough with your hands until forms a “burger meat” like texture. You may need to add a bit more rice flour or a tablespoon of water for everything to bind together.

To create the perfect burger, flatten handful of burger “meat” on a cutting board and use a ½c measuring cup to form a patty. Burgers should be about 1/3 inch thick. Line a baking sheet with parchment paper & grease with a little avocado or coconut oil to avoid sticking. Arrange burgers on the pan about 1 inch apart and place in oven at 400 degrees. Bake for 15 minutes, flip and bake for an additional 10-15 minutes until browned on the outside.

Enjoy with any toppings of your choice!