Alkaline-Grain Veggie Burgers Recipe

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Alkaline-Grain Veggie Burgers  (Makes about 7 patties)

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!

 

5.0 from 1 reviews

Alkaline-Grain Veggie Burgers Recipe
 
Makes 7 patties
Author:

Ingredients
  • - 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

Instructions
  1. Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using.
  2. 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.
  3. 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.
  4. Add the cooked millet and stir well. Adjust seasonings to your taste.
  5. Turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to “bind” together and the mixture cools.
  6. Clean the pan so you have a nice clean cooking surface, or if you want to be a mad chef just grab another one!
  7. Form the cooled mixture with your hands into patties on a plate, about 3-4 inches in diameter.
  8. Heat pan to fairly high temperature (to prevent sticking), and add the coconut oil.
  9. Cook each pattie on both sides until firm and browned.
  10. 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”.

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35 Responses to “Alkaline-Grain Veggie Burgers Recipe

  1. I am loving your great recipes and healthy tips. However I wish you could make your recipes print friendly. When I print, along comes about 10 pages of comments. Some people even have print friendly that you can cut and put in a file box. Just an idea

    • Try using ZipList and add it to your toolbar, so that when your on any website and come across a recipe you want to save you can click on the ZipList icon in your toolbar and it saves to your electronic recipe box. There’s also a mobile app that neatly organizes all your recipes and you can create customized shopping lists :)

  2. These were quite mushy and had a texture similar to eggs. With lots of toppings, you can’t taste them very much, but if you had them plain they’re not very pleasing.

  3. These are absolutely delicious! I made them as directed and cooked two the first night in a non-stick ceramic skillet on medium high heat. They didn’t stick and held together (but only because I was careful flipping them). They were quite soft in the middle, not as firm as I expected. Then I made another one from mixture that had been balled up in the fridge overnight (I formed it right before cooking). This time I cooked it on medium high heat in a stainless skillet and it stuck horribly and fell apart. It still tasted fabulous however! Both times I ate the patties over a salad. In the future, I will go with the non-stick skillet and I might even freeze the patty and try cooking it from frozen. These are so yummy I can’t even believe it. Thanks Kimberly! :)

  4. This turned out very well! I didn’t have Amaranth flour so I used 1/4 cup arrowroot flour and 3/4 cup spelt flour. Very tasty and easy to make.

  5. You are incredible beautiful. Your videos are very helpfull. Iam your big fan and I can”t wait to try your amazing kale salad anf your yummy millet burgers. Thank you for awsome and most of all so easssssssssy to make recipes!!!!

  6. Okay, I’ve taken a second crack at making these burgers. Both times the mixture turned out too mushy to cook into patties. They end up sticking to the bottom of the pan in a burned mess, even with more oil than called for and at high heat. Am I correct in assuming a non-stick pan is used? Or perhaps I need to drain the veggie mixture before adding to the millet? I’m just hoping I’m doing something wrong, because buying a new pan just to make these burgers seems unnecessary when my pan has been doing fine for everything else. Help, please!

  7. Tried the recipe and it was really good and light. We did eat with a flat wheat bun. My boyfriend also like it in the burger. I think the left overs are going to be great in a salad or even just on the side.

  8. Yum! Good burger replacer! Another food I miss is chicken nuggets….I’ve yet to find a recipe for vegan nuggets without gluten or soy…do you know of any?

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