Alkaline Grain Veggie Burgers Recipe 435 Recipes

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.