The Beta Burger aka The World’s Best Mushroom Oat Burger
Instead of store-bought veggie burgers, which are heavily processed with questionable additives and high levels of sodium, why not make your own?
Our savory Beta Burger patty is 100% plant-based and made from mushrooms and oats, two of the highest sources of beta glucans, a special type of immune-boosting fiber that is antimicrobial, anticancer, and even shown to reduce the risk of cardiovascular disease.
I know what you’re thinking, a burger made from mushrooms and oats?
Trust me, it’s delicious.
This recipe can also be used to make meatballs for spaghetti. Recipe is at first link below:
3:46 Basic rule of thumb for soaking and sprouting seeds / what to do with smaller seeds versus larger seeds / how much to use inside of a 32 oz jar / which seeds grow faster
5:02 Soaking seeds / nuts / rice / beans on the first day with structured water
2 (14.5 oz) cans no-salt added diced tomatoes or 1 (28 oz) can no salt added tomatoes 1 medium onion, roughly chopped 3-4 cloves garlic, chopped ¼ cup cilantro (or parsley) 1 jalapeño, diced (leave the seeds in for a spicier salsa or discard them for a mild salsa) 2 tsp vinegar or lime or lemon juice
This is a quick low-fat, salt-free version of a North American fast food favorite, Taco Bell Mexican Pizza. It’s my healthy variation of an online copycat recipe. Mind you, Taco Bell is a big joke among Latinos, but we can always hope for a brighter future
Ingredients
*2 cups mild tomato-based picante salsa (salt-free) **12 (or more) corn tortillas (normally sold fat-free & preferably organic – no gmo!) 2 cups salt-free pinto beans (make ’em at home in your crock, just water & beans) 2 or 3 medium white potatoes 1/2 cup diced tomato 1/4 cup chopped green onion 1/4 cup sliced black olives
Directions: 1. Peel & boil the potatoes until slightly mushy, then drain off water. 2. Add enough salsa & mash (by hand or machine) to get a paste the consistency of peanut butter. I call this TATER-BUTTER, but there’s not a cow in sight!! 3. Rinse & drain beans, add enough salsa & mash to similar paste consistency. I call this BEANIE-BUTTER!! (Are we having fun yet?) 4. Preheat oven to 375 degrees F. 5. Pre-bake the tortillas by spreading them out (no overlaps) on a nonstick cookie sheet covered with parchment paper, or sheet sprayed with a tiny spritz of cooking spray (be careful, cooking spray labeled “fat-free” is full of fat when over used!). 6. Paper-towel-pat or spritz each tortilla with *WATER* (this is the crispy fat-free secret!!) 7. Bake for 6 to 10 minutes (WATCH ‘EM WITH AN EAGLE EYE OR THEY’RE SURE TO BURN. Play w/ the time to get desired crispness.) 8. Turn tortillas over and bake another 8-10 minutes (don’t forget water) until crispy.
{Honestly, if still too tough for you, spritz a tiny bit of lite cooking spray, like coconut oil, and heat both sides on a hot stovetop skillet, INSTEAD OF BAKING!}
9. Prepare each pizza by first spreading BEANIE-BUTTER on one pre-baked tortilla. 10. Spread TATER-BUTTER on top of a second tortilla with 2 T of salsa. 11. Stack the second tortilla on top of first. 12. Divide the tomato, onions and olives evenly and sprinkle on top. 13. ***Optional low-fat guacamole may be added (see recipe below). 14. Cut into 4 wedges (w/ pizza cutter) & enjoy!
COMMENT: If you get impatient just throw all ingredients into one pre-baked tortilla, fold it in half, & enjoy it TACO STYLE! ******************** NOTES *If you want fresh SALSA try this recipe
Ingredients (4 cups) 2 (14.5 oz) cans no-salt added diced tomatoes or 1 (28 oz) can no salt added tomatoes 1 medium onion, roughly chopped 3-4 cloves garlic, chopped ¼ cup cilantro (or parsley) 1 jalapeño, diced (leave the seeds in for a spicier salsa or discard them for a mild salsa) 2 tsp vinegar or lime or lemon juice
1 kg. cornflour, preferably organic (4 cups) 1 1/4 liters of warm water (Approx 5 cups)
PREPARATION: Empty the flour in a bowl for kneading, add the water gradually, kneading until no more sticks to your hands. If the dough is too wet you have to add a little more flour. The dough can be stored in a plastic bag to keep dry, preferably in the refrigerator. The tortillas can be prepared with the press (machine to make tortillas) or manually with a wooden roller, cooked on a hot griddle for 3-4 minutes per side or until tortillas are cooked. Save them by wrapping the stack of them in a dry tea towel.
*** If you’re not on a weightloss plan top off pizzas with some low-fat guacamole by blenderizing 1 cup of thawed frozen green peas (OR 1 C. of well-cooked broccoli, edamame, or asparagus tips) together with a small avocado, 2 tablespoons of lemon juice, & some salsa.
