Millet Burgers
"A healthy, delectable alternative to hamburgers. Easy to make too."
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 -2 teaspoon sesame oil
- 3 -4 slices fresh ginger, cut into thin matchsticks
- 1 cup millet, rinsed and drained
- 3 cups boiling water
- sea salt
- 1⁄2 cup diced carrot
- 1⁄2 cup onion
- 1⁄2 cup celery
- fresh parsley, minced (one handful)
- 1⁄2 cup cornmeal
directions
- Heat a small amount of sesame oil in a saucepan and saute the ginger for 2-3 minutes with a sprinkling of salt.
- Add the millet and saute until well-coated with oil and it gives off a nutty fragrance.
- Add boiling water, season lightly with salt and reduce heat to low.
- Cover and simmer for 35 minutes.
- Add veggies, re-cover and simmer for about 5 more minutes.
- Remove from heat and stir in corn meal.
- Allow the mixture to stand for 10-15 minutes before forming burgers.
- Shape millet mixture into thick patties.
- Heat enough sesame oil in a skillet to pan-fry the burgers.
- You will need to make the oil about 1/8-inch deep to fry evenly.
- Fry until golden, about 3 minutes each side.
- Remove from the skillet and drain on paper.
- Serve as you would any conventional burger.
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Reviews
-
This didn't work for me I'm afraid. I found this really bland and thought it needed more spices and possibly cooking in stock as well. Millet seems to be similar to quinoa in that it soaks up flavours and needs extra to make it tasty. I liked the idea of these so I will try to make millet burgers again but not this recipe. -
this was really good for a vegetarian meal. i added an egg and let it cool before frying since other reviewers said that it fell apart. My patties stayed intact without any problems. I used olive oil instead of seame. I also added garlic and cumin. It reminded us of falafel but much less dense. My husband ate his with cheese on it and I ate them plain.. I will make these again. -
I really like millet and love to try recipes that call for it. I don't eat veggie burgers often, so I can't really compare these to other grain burgers, but I thought they were pretty good. Budgiegirl's review made me concerned about the burgers falling apart, so I added in an egg and 1/4 cup gluten-free breadcrumbs after adding the cornmeal. Even with those additions, I had a burger fall apart while being fried, but the other burgers held together for the most part. After simmering the millet for 35 minutes, it was very done, so I sauteed the carrots, onions, and celery separately and then mixed them into the millet rather than simmering them with the millet. Without the sesame oil, these burgers would be a fairly blank slate, spice-wise, and I agree with Budgiegirl that you could spice them up however you want to. -
I have had hulled millet in the house for years for my parrots but until I ran into a recipe for millet vegetable soup I didn't know I could eat millet too. I have been looking for good millet recipes ever since. This was pretty good. Only problem is that it made a lot and I am only one person. It didn't seem to stick together well after I refriderated it. Maybe it would have if I brought back to room temperature before attempting to fry it. It seems like you could spice it up anyway you wanted too. -
Another winning recipe from a fantastic vegan chef!
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
