Alkaline Diet Recipe #31: Mung Bean Burgers
These are delicious and hearty burgers that are quick and easy to make. We cook these to bring out the flavor but they can be eaten raw if dehydrated.
3 cups sprouted Mung Beans (WFM)
3 cups alkaline water
Cook the Mung beans in the alkaline water for 15 minutes
5 tablespoons Whole Food Market 365 organic olive oil
I stick celery, finely chopped
1 Red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 onions, finely chopped
3 cloves garlic, minced
3 stalks fresh Thyme finely chopped
3 stalks fresh Rosemary, finely chopped
1 large handful fresh parsley, finely chopped
How to Make
Sauté the onions garlic, and peppers in the olive oil in a heavy saucepan until soft. Once soft, add the chopped herbs and mix well and set aside. Once the mung beans are cooked, drain off the water and pour the beans into a blender. Reserve a cup of unblended beans for added texture.
Pulse the blender until the mixture is fairly smooth but not too pasty. You may need to add a little water but keep the mixture stiff. Spoon out into a big bowl and add the peppers mixture, the rest of the mung beans and the parsley. Mix well and once mixed, form into patties. Oil a large roasting tin and place the patties in the tin. Cook in the oven for 8 minutes at 375F. These are great served with a crunchy salad or go very well with a tomato salad.
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