Ever wonder what happens to all the leftover pulp (which is a lot, by the way) at your favorite juice shops? In some cases, it goes straight to farmers for feed or to compost; in other cases, to the landfill. But Pressed Juicery is turning that food waste into a new menu item.

The cold-pressed juice company, in collaboration with California-based healthy food joint Mendocino Farms, will make use of the 300 to 500 pounds of vegetable pulp generated by Pressed Juicery each week by bringing the Rescued Vegetable Burger to all 16 of Mendocino Farms’ restaurant menus, starting Sept. 25 (but ask for the Chef’s Pick to taste it sooner).

Food made from something as humble as upcycled vegetable pulp can be vibrant, healthy, and delicious all at the same time.

The new burger—which is totally vegan, by the way!—is made by combining the pulp from beets, carrots, spinach, kale, romaine, and turmeric with a mix of onions, shiitake mushrooms, and brown rice. Then, the pulpy patty gets a bump of umami from some gluten-free tamari, which is soy sauce without wheat.

Hayden Slater, CEO and co-founder of Pressed Juicery, says upcycling food waste has always been of interest to the company. “We’ve distributed the leftover fruit and vegetable pulp from our juicing process to local farmers for some time now, but we are always looking for ways to broaden our story and improve our impact,” Slate says. “The Rescued Vegetable Burger allows us to join the conversation and amplify the message, illustrating firsthand that food made from something as humble as upcycled vegetable pulp can be vibrant, healthy, and delicious all at the same time.”

You know what they say: One smoothie’s food trash is another burger’s pulpy treasure.

These top restaurants are now cooking with food scraps. Speaking of, here’s how decreasing food waste could save you $1,500 a year.