Gourmet Pulp Burger

  One of the greatest assets of having a wordpress site is the community that comes with it. Poppy is a part of this great community and I’m really excited about her blog Poppy’s Patisserie! I’ve been wanting to incorporate more vegan dishes into my diet and she literally has a cornucopia of recipes that look amazing. 

The first of many that caught my eye was her Lentil and Beetroot Burgers with Creamy Roasted Red Pepper Sauce. I knew straight away that I could easily sub out the grated beet with veg pulp, but I didn’t have a clue as to what sumac was, and actually had to google it after reading it on the ingredient list. There aren’t any substitutions, but the interwebs said it has a bitter quality so I simply used a bit of Worcestershire sauce and lemon juice instead.

Well, let me tell you: WOW! This recipe is so good, I’ve titled the end product gourmet. What really makes it gourmet, though, is the sauce. That sauce is seriously heavenly. I can’t explain to you how flavorful and fragrant it is. Seems to me it’ll be quite versatile as a spread or dressing. I am, for lack of a better word, stoked.

Serves 2-3

Lentil Pulp Patties

  • 1/2 cup cooked bulgur wheat
  • 1/2 cup cooked lentils
  • 1-1 1/2 cups veg pulp, the veggier the better — I used the veg half of Love from Gaia
  • 2-3 tbsp bread crumbs
  • 1 tbsp nut butter
  • 1/2 finely diced onion
  • 1/2 tsp salt
  • 1/2 tsp pepper 
  • Red pepper flakes to taste
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • Sprig of rosemary
  • 1 handful of parsley leaves


  1. Blend all ingredients in a food processor until they create a uniform consistency. Adjust seasonings to taste. 
  2. Put in a bowl and refrigerate for 1 + hours.
  3. Divide into patties. Fry in cooking spray or oil until brown on each side. I preferred the patties ultra-thin.

Creamy Red Pepper Sauce

  • 3-4 tbsp jarred roasted red peppers
  • 1 slice white bread
  • 1 large garlic clove
  • ~ 1/3 cup olive oil
  • Juice of half a lemon


  1. Soak the bread in water, then wring it out.
  2. Blend soaked bread, drained peppers, and garlic in a food processor.
  3. With the motor running, gradually add the oil, pouring it through the reed tube. Blend until it becomes a thick, creamy consistency.
  4. Stir in lemon juice.
  5. Chill until ready to serve


Thank you, Poppy, for the delicious recipe!! I ate two thin patties on a soft roll with avocado, cream cheese, the red pepper sauce and spinach. I can’t wait to try more of your recipes! Please keep up the good work! I had to guess a bit on the conversions of grams to tablespoons and cups, but everything turned out delicious. For the meat eaters, if you really can’t imagine eating a burger without meat, go ahead and add ground beef to the patty mix once it’s out of the food processor. It’ll work great and you’ll be eating a healthy, gourmet burger. 



  1. What a beautiful message, thank you Chelsea Lynn, so sweet of you, Your pictures look great – I’m so pleased you enjoyed the recipe! Poppy 🙂

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