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!
Alkaline-Grain Veggie Burgers Recipe
- - 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
- Pre-prep: Be sure to soak the millet in water overnight and rinse thoroughly before using.
- 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.
- 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.
- Add the cooked millet and stir well. Adjust seasonings to your taste.
- Turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to “bind” together and the mixture cools.
- Clean the pan so you have a nice clean cooking surface, or if you want to be a mad chef just grab another one!
- 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 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”.
I make a very similar burger! Your’s sounds just as yummy. 😀
Kim, How many calories per veggie burger? These look delicious 🙂
One word: “yum!”
I used quinoa instead of millet, hard to cook as I kept eating it while waiting for the pan to heat!!
Hi Mel, did you cook your quinoa before adding it to this recipe?
looks great!! love veggie burgers
Does coconut oil turn into the “bad” oil when heated?
Absolutely not. Coconut oil is a med. to high heat oil to begin with.
This oil is best for sauteing or stir- frying — up to 365 F
is this using whole, unhulled millet?
awesome recipe, thanks!!!
Consider switching the sea salt out for Himalayan salt…..much better for you than any other type of salt
Can you freeze them? It’s just me & my husband so 7 patties is way too many! 🙂
Can these be frozen?
I have made these from the recipe in the cookbook and they amazing!
I tried making the veggie patties and did not come out as pictured. They came out mushy and just weird all together. Kimberly, can you do a video on the step by step process for the veggie burgers like you did for the probiotic enzyme salad? It would be of super help.
Girl these look amazing! I like they don’t have a lot of fat in them, although I do enjoy my healthy fats these look nice and light! Love they have a lot of beautifying ingredients like spinach and carrots! Nicole <3 @Leegh:disqus You can cook with coconut oil as long as it is unrefined coconut oil you will not turn it into an saturated unhealthy fat! That is one of the great things about coconut oil it can withstand high temperatures.
This looks so delicious! Can’t wait to try it. I bet quinoa might work too!
My hustband and I make these delicious burgers together. They are my favoirite!
InStead of millet can we use quinoa?
That better not be ketchup! lol
Love these burgers, make them all the time. They freeze well to for later.
How long can you store the probiotic and enzyme salad if the seal has not been broken?
Delicious flavor! But what is the trick for getting them to hold together?
Yummy! Gosh I just love all your recipes- delicious and make my whole family feel wonderful! Thank you!
These are very delicious, but I find that mine fall apart pretty easily – even when I eat the ones that have not been frozen. I feel like I have to char them to get them to stay together. However, I was under the distinct impression that food loses much of its nutritional value when blackened. Kim and others, do you have any suggestions? Would adding EGG-R-G (potato starch egg replacement for baking) do anything to negatively impact the nutritional value? It seems like it would be ok because it is just adding another starch to the amaranth flour (starch) and veggies.
Just made these took a while to shop up all the veggies but worth it! Sooooo Delicious, Thanks Kimberly. 🙂
Hello my name is Carolina a d I recently moved to burnaby BC. I wuold like to know where can I buy the coconut oil and all the products like the quinoa bread or millet bread around my area or in Vancouver. Thanks
Go to Choices Market 10th ave, Burnaby
Just tried this recipe and it was a hit! THE best veggie burger I’ve had in a while. Thank you for all you do and providing support for this lifestyle.
Hi Kim! These look great in the pic! Unfortunately, when I’ve tried to make them they don’t come out so great. I’m not sure if it’s the millet or the amaranth, but it clumps together and stays in clumps in the burger. i always soak them overnight but that doesn’t seem to help. Maybe I’m using the wrong type? I’ve used a finely ground powder of millet and tried millet that was in very small pieces (it looked almost like quinoa), and got similar results with both. Any help would be appreciated!
Hi Kimberly! I tried to “fry” them and they just ended up getting burned on the outside and very soft and not cooked on the inside- have you tried baking them? I’m trying it right now and will let you know how it goes!!
Can anyone help me? I would like to know what brand of bread is a good choice for the BDS?
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?
Wheat belly cook book. has chicken nuggets, calls for using ground flax seed and grated parm cheese.
i would like to substitute amaranth with something . what would you suggest?
She has said you can use brown rice flour instead of Amaranth.
What could I use as a millet substitute? Brown rice or quinoa?
I bought flax seed instead of millet oh no! Can I use that instead?
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.
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!
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!!!!
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.
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! 🙂
how did they come out after being frozen?
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.
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 🙂
I was suggestedd this blog by my cousin.
I’m not sure whether this post is written by him as no onee else know such detailed
about my difficulty. You are incredible! Thanks!