Alkaline Burger

Here is a burger recipe I was able to create off inspiration from Ty’s Conscious Kitchen and A Healthy Crush. In the photo is a Wild Rice Oyster Mushroom burger with a side of Green Banana fries. I created this meal 3 times to ensure measurements granted the same outcome in texture and taste.


With that being said, I have found the flavor and texture for the burger mostly depends on how you prepare and cook the Wild Rice prior to adding it in the food processor with the other ingredients. Allowing the Wild Rice to soak for 3-6 hours before cooking according to its package ensured for a juicy burger from my experience.

For the buns, use the Spelt Dough recipe and replace spring water with sparkling spring water.

Just a heads up: If you plan to cook this meal on a Saturday for instance, I recommend you prepare and cook the Wild Rice on Friday just to get that out the way. You can store it in a mason jar and measure out the amount you need for the recipe when ready to use.


  • 2 cups of Wild Rice (cooked)
  • 2 cups Oyster Mushrooms
  • 1/2 cup Onion
  • 1/2 cup Red Pepper
  • 3 tbsp Garbanzo Flour
  • Seasonings: 1 tsp sea salt, 1/2 tsp onion powder, 1/2 tsp oregano, pinch of cayenne


  1. Place all ingredients into food processor. Pulse until finely processed
  2. Heat your skillet on medium-high heat with oil (I used avocado oil)
  3. Scoop pulsed mixture into 1/4 measuring cup and drop into heated skillet. Flatten with spatula to achieve desired burger shape
  4. Cook on each side for 5-7 minutes.

Now you can get creative with your burger by adding lettuce/kale, tomatoes, onions..all that good stuff. Enjoy!

*Yields 6-8 patties. Store any left over in mason jar for refrigerator

Helpful tip1: Gently shake spatula after pressing down on burger to prevent breakage

Helpful tip2: Cast iron skillet will give the best cook results for your burger and many other meals