ALKALINE CHICKPEA BURGERS

DR. SEBI APPROVED FOODS
THIS RECIPE IS COPYWRIGHTED FOR MUCUSLESS-DIET.COM ALONE.  ALL RIGHTS RESERVED.

 ​Alkaline burgers will help you keep on your diet better.  I so enjoy making these alkaline burgers.  I cook them all and freeze them in individual bags for later use.  You just thaw and heat on a grill for a quick meal.

 Yield: 6
Author: SAMANTHA DAVIS
Prep time: 30 Min Cook time: 15 Min Total time: 45 Min
 
This is my #1 viewed recipe on my website. Everyone loves a vegetarian burger
Ingredients
HOW TO MAKE

• 3 cups cooked or canned chickpeas
• 1/3 cup dry quinoa, washed and drained
• 1 cup of chopped kale
• 1/2 tsp red pepper flakes
• 1 tsp cayenne
• 1/4 cup chickpea flour or besan
• 2 green onions, chopped
• 2 tsp of basil, dill and oregano each
• Salt to taste
• Spring water as needed

 ​Instructions

1. Cook the quinoa by toasting it in a hot pan. When the grains separate, add 2/3rds of a cup of water. Bring to a boil, slap on a tight-fitting lid, and let the quinoa cook over a low flame for 15 minutes. Turn off the heat and let it stand, covered, for at least another 10 minutes.
2. In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won't hold.
3. Add the cooked quinoa, chickpea flour, chopped kale, chopped onions, cayenne, and seasonings. Add salt to taste.
4. Add spring water as needed to make the right consistency to form the patties.
5. Divide the mixture into eight, and pat each portion into a round, flat patty. You can make yours smaller or larger, if you wish.
6. Using an approved oil, brush a baking sheet lightly with the oil. Then place the paties evenly on the pan.
7. Bake in a preheated 375 degree oven for 15 minutes and then turn on the opposite side to cook the other side.
8. Serve on Spelt or Rye Burger Buns with some onion, tomatoes and some sauteed zucchini slices. If you prefer you could use an avocado salsa.
9. Enjoy! 

 
HOW TO MAKE AVOCADO SAUCE

1. Put the avocado, lime juice, salt, jalapeno, cilantro, water and olive oil in a food processor. Puree until smooth.
2. Add the onion and pulse to roughly blend inches.
3. Serve immediately as a dressing for your burger.