I've been making "burgers" with quinoa and veggies. Cook the quinoa, shredded carrots (you could also do bits of peppers, zucchini, whatever). Use an egg to hold it together... I've also had to add a bit of flour, I don't know if that works for you or not. Spread the whole mix in a pan so it's flat, cut pieces of it and use oil to 'fry' them on the stovetop (you need only a very little bit of oil).

this one too
http://www.101cookbooks.com/archives/001567.html

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maybe she's born with it, maybe it's chlorine
If you're injured and need some sympathy, PM me and I'm very happy to write back.
disclaimer: PhD not MD

If your goal is an anti-inflammatory diet, you need to ditch the rice and oatmeal. Grains are acid-enhancing foods. Also--not sure why you would want to eliminate tomatoes and potatoes, since like all vegetables, they are alkaline-enhancing.

Here's a lentil loaf recipe that I like; you probably could make it into patties for burgers instead:

2 c. dry lentils
1 6-oz pkg sliced portobello mushrooms
1 onion, cut into chunks
1 head of garlic, separated into cloves (or use roasted minced garlic in a jar and skip the roasting below)
1/2 cup raw, unsalted almonds
1/2 cup sundried tomatoes (the dried kind in a package, not packed in oil)

Cook lentils in 4 c. water for about 30 minutes. Drain and set aside.

While the lentils are cooking, rub the portobello mushrooms and onions with a little olive oil and roast them with the garlic cloves on a baking sheet--try 375 degrees for about 20 minutes, turning midway through (I actually can't remember how long and what temperature; I just guesstimate every time). Pulse the mushrooms, onions, garlic, almonds, and sundried tomatoes in a food processor til they are in little pieces. Don't process them finely; the idea is that they will provide texture. Remove this mixture to a big bowl.

Now separately process the lentils, only as much as necessary to get a thick mixture that's still a little chunky.

Combine the lentil mixture with the mushroom-onion-garlic-almond-tomato mixture. Pat into a loaf shape on a baking sheet sprayed with non-stick spray. Bake at 375 for approximately 30 minutes. Let the loaf cool completely before cutting or it will fall apart. Add salt and pepper to taste before eating.

I like this lentil loaf with ketchup (I know--sodium through the ceiling that completely offsets the fact that there is no salt in the loaf itself). The recipe makes a lot. I always freeze half.

Not sure about the ketchup recommendation....HFC abound...
You can also include in your diet: ginger-lemon tea--as pointed out--alkalizing the body is important. And this is great for it. Probably the inclusion of acid sounds counter-intuitive, but it isn't. Just boil water and pour it over grated ginger and a squeeze of half a lemon

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leslie myers
http://www.foodsensenow.com

I have a good one using black beans that's from a Fine Cooking magazine issue earlier this summer. PM me with a mail address and I'll scan the article to pdf when I'm back in the office Thursday.

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