Alkaline Grain Veggie Burgers Recipe 435

THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)

Steps:

• Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
• Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
• Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
• While the beans and vegetables roast, rinse the food processor bowl and pat dry.
• Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
• Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
• Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
• Scrape the mixture into a bowl and fold in the rice.
• Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
• When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
• Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
• For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
• To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

ALKALINE-GRAIN VEGGIE BURGERS RECIPE - (4.3/5)

Steps:

• Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using. 1. 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. 2. 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. 3. Add the cooked millet and stir well. Adjust seasonings to your taste. 4. Turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to "bind" together and the mixture cools. 5. Clean the pan so you have a nice clean cooking surface, or if you want to be a mad chef just grab another one! 6. Form the cooled mixture with your hands into patties on a plate, about 3-4 inches in diameter. 7. 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". Of course,

GREAT GRAIN BURGERS

Steps:

• Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping., Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.

GRAIN BURGERS

Steps:

• TOAST SEEDS AND SPICES:.
• Toast the sesame seeds for 2 minutes in a hot skillet, taking care not to burn them.
• Add the coriander, cumin, and chile powder and cook for 10 seconds longer, so that all spices are aromatic. Turn onto a plate to cool.
• PREPARE BEAN MIXTURE:.
• In a large bowl, mash the beans with a potato masher or fork, then add the rice and 1/3 cup wheat germ.
• PREPARE SCALLIONS AND GARLIC:.
• In a medium skillet, heat the oil over medium heat, and add the scallions, garlic, and toasted spices.
• Cook until softened, then remove from heat and add to the mashed bean mixture.
• PREPARE BURGERS:.
• Add salt and pepper to the mashed bean mixture, and mix well with hands.
• Shape into four 3/4-inch thick patties.
• Pour remaining 1/3 cup wheat germ on a plate, and press patties in it, coating both sides.
• Grill, broil, or saute patties for about 3 minutes per side, or until nicely golden.
• Serve burgers on pita breads, or buns, topped with tomato slices and lettuce or spinach leaves.