I love me a good burger- veggie burger that is. Sometimes it’s so nice to pick up something and eat it, since a lot of what I eat is with a fork. It’s a great thing to rotate in your menu. I cut up my Alkaline Grain Veggie burger into strips and load into a collard green to eat as a wrap, or sometimes I use gluten-free bread.
Most commercial veggie burgers you buy in the frozen section of supermarkets are made with processed soy or texturized vegetable protein (TVP). We say no thanks to those! These delicious veggie burgers are made instead with actual vegetables and the alkaline-forming grains of millet and amaranth. If you can’t find amaranth, you can substitute in brown rice flour.
When wanting a good side dish, check out my tabouli salad recipe, perfect for family gatherings. I was surprised when my dad said it was “tasty veggie burger,” who has had his share of beef burgers in his day!
- - 2 Tbs raw coconut oil
- - 2 cloves of garlic, finely minced
- - 1 large onion, finely minced
- - 3 cups of spinach, finely chopped
- - 2 stalks of celery, finely minced
- - 2 small carrots, peeled and minced
- - 1 Tbs. cumin
- - ½ tsp. black pepper
- - High quality sea salt, to taste
- - ½ cup dry millet
- - 1 cup amaranth flour
- Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using.
- In a saucepan over high heat, bring the water to a boil. Reduce heat, then add the millet and simmer until the millet has cooked to a softer texture- around 15-20 minutes. Pour through a strainer and set to the side to cool down.
- Saute garlic in enough coconut oil until gently cooked, then add onions, and stir until the onions become translucent. Add the spinach, celery and carrots and cook gently for a few minutes, then add the cumin and other seasonings and stir in.
- Add the cooked millet and stir well. Adjust seasonings to your taste.
- Turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to “bind” together and the mixture cools.
- Clean the pan so you have a nice clean cooking surface, or if you want to be a mad chef just grab another one!
- Form the cooled mixture with your hands into patties on a plate, about 3-4 inches in diameter.
- Heat pan to fairly high temperature (to prevent sticking), and add the coconut oil.
- Cook each pattie on both sides until firm and browned.
- Enjoy! You can put them right on salad, or if you want them to be more like traditional burgers, cut the patties into thirds and pile them on heart of romaine leaves or collard greens. Top with clover sprouts, and add some mustard and organic ketchup. Voila! You have a true veggie burger in a veggie “bun”.