Millet Vegetable Burger Recipes

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MONDO VEGGIE BURGER WITH MILLET



Mondo Veggie Burger with Millet image

A flavor-filled and meaty burger without all the meat! Serve on buns with the dressing of your choice.

Provided by Christopher Browne

Categories     Side Dish     Vegetables     Green Peas

Time 2h30m

Yield 16

Number Of Ingredients 19

1 (16 ounce) package sliced cremini mushrooms
2 large shallots, minced
3 tablespoons olive oil
2 medium carrots
2 stalks celery
4 cloves garlic
4 cups water
4 cups vegetable broth
2 tablespoons apple cider vinegar
½ teaspoon paprika
¼ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
1 cup millet
1 cup brown rice
1 cup dried green peas
1 cup dried lentils

Steps:

  • Combine mushrooms, shallots, and olive oil in a stockpot over low heat. Cook until mushrooms release their moisture and it evaporates almost completely, 7 to 10 minutes. Remove mixture from the pot and let cool.
  • Finely grate carrots and celery; dice garlic. Roughly chop the mushroom and shallots and place all vegetables in the pot over medium heat. Add water, broth, vinegar, paprika, coriander, salt, cumin, thyme, and marjoram. Stir gently, cover, and bring to a simmer.
  • Add millet, rice, peas, and lentils. Reduce heat to low and simmer for 1 hour. Remove from heat; let cool until safe to handle.
  • Form mixture into 4- to 5-ounce patties. Heat a heavy skillet over medium-low heat; fry patties until a crust forms on the outside, 4 to 5 minutes per side.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 37.3 g, Fat 3.9 g, Fiber 7.4 g, Protein 9.2 g, SaturatedFat 0.5 g, Sodium 176.8 mg, Sugar 2 g

MILLET VEGETABLE BURGER



Millet Vegetable Burger image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 16

1 1/2 cups cooked millet, room temperature
1 tablespoon finely minced shallot
1 clove minced garlic
1/2 cup peeled and finely grated carrot, loosely packed
1/4 cup finely grated zucchini
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 tablespoon extra-virgin olive oil
1 large egg, lightly whisked
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
2 tablespoons canola oil, plus more for cooking
4 whole-grain hamburger buns, toasted
Green leaf lettuce
Tomato slices
1/2 cup Greek yogurt

Steps:

  • In a large bowl, combine millet, shallot, garlic, carrot, zucchini, parsley, thyme, and olive oil and mix well. Add egg and mix until fully incorporated; season with salt and pepper.
  • Using a 1/2 cup dry measuring cup, scoop out millet mixture and lightly pack. Turn out onto work surface and flatten to make a burger. Repeat process making three more burgers.
  • Heat a large skillet over medium-high heat. Add canola oil. When the oil is heated, add burger, working in batches if necessary. Cook, gently turning once, until a golden crust has formed on the bottom, 8 to 10 minutes per side. Alternatively, the burgers may be baked in a 375-degree oven on a baking sheet for 30 minutes.
  • Serve on hamburger buns with lettuce and tomato and a dollop of yogurt.

MILLET & QUINOA VEGGIE BURGER RECIPE



Millet & Quinoa Veggie Burger Recipe image

Provided by á-29897

Number Of Ingredients 13

1 c. Millet
1 c. quinoa
1 Large Sweet potato (peeled & chopped)
4 c. vegetable stock
1/2 med Red onion (chopped)
2-3 cloves garlic (finely chopped)
3 Tbsp Coconut Oil
2 Large Carrots (peeled/shredded)
1-2 cups spinach (chopped)
1-2 tsp apple cider vinegar
1 tsp Arrowroot
2 tsp sea salt
Black pepper/Cayenne pepper to taste

Steps:

  • Combine millet, quinoa, potato and veggie stock in a large pot and bring to a boil. Reduce heat and simmer about 25 minutes. Sauté the red onion & garlic in coconut oil until you get the texture/coloration that you desire. I like mine to have a little bite and crunch still, so I don't cook it for long. Combine all of the ingredients and mix with a hand mixer, blender, or food processor. The food processor method really incorporates everything to give a sturdy patty, but if time doesn't permit they are great just mixing by hand too. Preheat oven to 350 degrees. Form burgers using approximately ¼ cup of mixture from the batch. Place each burger on a baking tray. Bake 20 min and then flip each burger and bake an additional 20 min. Let the burgers cool slightly. You can also pan fry them in a bit of oil (they get a bit crispier and have amazing flavor, but of course adds more oil and fat to the burger). This makes about 18 patties depending on the size. I form them on a cookie sheet lined with waxed paper and freeze them. Makes for really quick meals later in the week. :)

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