Black Bean Veggie Burgers
Yields 6 burgers
These tasty black bean veggie burgers are vegan, alkaline, and baked instead of fried. The challenge of most homemade vegan veggie patties is getting them to stay together, but baking instead of frying helps alleviate that problem. These can be served “protein-style” with a lettuce wrap instead of a bun for maximum alkalinity.
Veggie Patties:
- 1 can black beans
- 1 1/2 cup cooked brown rice
- 1/2 zucchini
- 1/2 yellow onion
- 1/2 green bell pepper
- 1 carrot
- 1/2 tsp. cumin
- Sea salt and pepper to taste
Wrap and toppings:
- 6 Large lettuce leaves for wrapping
- 2 Avocados, sliced
- 2 Tomatoes, sliced
- 1 Red onion, sliced
- 1 Cucumber, sliced
- Baby spinach leaves
- Sprouts
Directions: Preheat oven to 400 degrees. Soak all produce in 8.0-8.5 pH Chanson ionized alkaline water for 10 minutes. Combine all patty ingredients in food processor and blend (may need to do in two batches depending on size of processor). Pour mixture onto greased cookie sheet into six patty-sized drops. Bake for approximately 30-40 minutes carefully turning once with spatula. Arrange on lettuce leaves with remaining toppings and serve.
Look for new alkaline recipes every Monday, check out our previous recipes, and visit us at www.chansonwater.com for more information about the health benefits of Chanson alkaline ionized water.