Elevate your basic veggie burger with the bold flavors and ingredients found in my garbanzo burger. It’s nourishing and it taste great! Find more electric alkaline recipes in my “Mindful Meatless Meals that Heal” book here!
1/4 chopped sweet onion
1 ½ cup organic cooked chickpeas (garbanzo beans)
1 ½ cups organic cooked quinoa
¼ cup cooked amaranth
2 tablespoons fresh thyme
2 tablespoons water
Sea salt and organic crushed peppers and cayenne pepper, to taste
Spelt (an ancient, approved grain) buns
Vegetables of your choice such as cherry tomatoes, green leaves like wild arugula, watercress or lettuce, etc.
1 tablespoon per patty of raw organic sesame “tahini” butter
1 Preheat the oven to 375 degrees F.
2 Place the onion and herbs in a food processor. Pulse until they are finely chopped. Add your chickpeas, quinoa, and amaranth, and continue to pulse. Don’t puree the mixture; you want it to be a little chunky.
3) Add sea salt and cayenne pepper, and process until a dough begins to form. Add water while the food processor is running, just until the dough comes together. You want the mixture to be sticky, not runny or dry. Place the bowl in the refrigerator and let cool for 15 minutes.
4) Once chilled, separate the mixture into 8 equal-sized patties.
5 Place your patties on a parchment paper-lined baking sheet and bake for 20 minutes. Flip halfway through and finish with a quick 2 – 3-minute broil to get the patties nice and browned.
6) Serve in a spelt bun with raw sesame “tahini” butter and wild arugula, watercress or lettuce.