Veggie Burgers Recipe

veggie burger.jpg

Good morning all!!! I am usually in the kitchen fixing up some healthy eats, at the gym, J&S Total Fit, the Ghosh Center or in my office at the APAC building. But the other day I posted a picture of this meal and had a request for the recipe so here it is! 

I've found that making sure a body gets enough alkaline foods really enhances concentration, mental health, regulates the bodies pH balance, and helps immune function. Balancing these foods is much like a person balances sugar or carb intakes. Become familiar with foods that are high or low in acid and then plan your weekly meals accordingly. 

Veggie Burgers

6 patties (I was able to make about 12 little ones)

1 ½ cup water

½ cup millet, dry (soak for 24 hours)

2 garlic cloves, minced

2 TBS raw coconut oil

1 onion, large minced

3 cups spinach, finely chopped

2 celery ribs, finely chopped

2 carrots, peeled minced

2 tsp sea salt (I use pink Himalayan)

1 TBS cumin

½ tsp black pepper

1 cup amaranth flour or wheat flour (I just grinded amaranth up in a coffee bean grinder, it’s $1.21 for pound of amaranth & $8.99 for a pound of amaranth flour, cheaper to grind)

1 – Bring water to boil then reduce heat, add the millet, simmer for 15-20 minutes. Make sure the millet is not moist and has soaked up all of the water. Possibly try starting with less water and adding if needed. 

2 – Use food processor to shred carrots, celery, spinach.  Set aside

3 – Sauté garlic in 1 TBS of CO gently, add onions until translucent.

4 – Add the minced mix of celery, carrots & spinach to sauté pan until softened (about 5 minutes). Add spices. Try to make sure these are not too soggy and the moisture has somewhat cooked off. 

5 – Turn off heat and add millet, then amaranth flour.

6 – Heat large skillet with the remaining of the coconut oil at medium heat. Make mix into patties. Cook in skillet just like burgers!

*some folks have said that this is a soggy recipe so making the patties then freezing and cooking them helps as well. Double the recipe then freeze some for later use as well! 

I deck mine out with real chilled sauerkraut from the cooler not from a shelf, the kind in the cooler is actually fermented which contains probiotics (a must for healthy bowels and digestion!), relish and organic ketchup! Make yours any number of ways! I skipped the bun to maintain the nutritional integrity of the meal. 

Let me know how it goes, leave feedback, comments or please share this with friends!