A novel concept, I know. Most “veggie” burgers these days are made with processed soy, also known as soy protein isolate, which retains NONE of the original benefits that make soy so healthy ( such as fiber and omega-3’s). The result is a product that has no nutritional value and is linked to a host of problems (depressing thyroid functions and creating hormone imbalance, for starters).
This burger recipe, however, courtesy of mega health guru Kimberly Snyder herself, is made up of good-for-you fresh veggies and millet, which is a high-protein, gluten-free grain. Affectionately dubbed the “Alkaline- Grain Veggie Burger” the perfect patties help to alkalize your blood (aka balance your bodies pH level). Sound familiar (chemistry class, anyone)?
Let me break it down for ya. pH stands for ‘potential for hydrogen’ and refers to the acidity or alkalinity of a substance (which in this case is our bodies). The optimal pH of the human body is an average of 7.4. However, due to our highly acidic diets (sugar, meat, fish, caffeine and gluten are all acid-forming) many of us have unbalanced pH levels which can cause fatigue, irregular bowels, joint stiffness, sore muscles, lack of sexual drive, sleep difficulties, memory loss, premature aging, less than optimal circulation, breathing problems and even a weakened heart! Lucky for you, balancing these internal levels is as easy as changing your diet. Eat acidic foods in moderation and start consuming more dark leafy green vegetables (like spinach, which is abundant in this recipe).
Oh and did I mention these burgers are good? Like, REALLY good. I serve mine on a” bibb lettuce bun” and top with fresh tomato, red onion, avocado, sriracha mayo and of course add a side of sweet potato fries. I make the recipe below (which forms about 7 patties) and freeze the rest for whenever I have a hankering for a good burger. MLB always opps to make his own burger made with actual meat, but something tells me he would enjoy these burgers if he gave them a chance (baby-steps).
Alkaline-Grain Veggie Burgers
- 2 Tbs raw coconut oil (for sauteing)
- 2 cloves garlic, minced
- 1 large onion, minced
- 3 cups spinach, finely chopped
- 2 stalks celery, minced
- 2 carrots, peeled and minced
- 1 tbsp cumin
- 1 tsp sea salt
- ½ tsp black pepper
- ½ cup dry millet (or quinoa)
- 1 cup amaranth flour (or brown rice flour)
- 1-2 egg replacers
Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using (or try and find pre-rinsed millet or quinoa).
- In a saucepan over high heat, bring water to a boil (typically 1 cup h20 to every ½ cup millet). 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 aside 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 5 minutes, then add the rest of the seasonings.
- Add the cooked millet and stir well.
- Once well cooked, turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to “bind” together and the mixture cools.
- Mix up egg-replacer. This was MLB's genius tip as the patties have a hard time sticking together otherwise. Add a bit of egg mixture and 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 more coconut oil.
- Cook each pattie on both sides until firm and browned.
- Serve how you like it (reference how I like to eat mine, above) and feast guiltlessly (is that a word?) on the healthiest, tastiest veggie burger you will ever it.
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