I made a batch of millet the other day and turned some into Millet Vegetable Burgers. The burgers were moist, chewy, and held up well in a bun. You can make changes to the spices used to change the flavor profile.
2 cups cooked millet (2:1 ration water to millet)
1/4 cup diced onion
1/4 cup salsa
4 large or 6 small cloves of garlic diced
2 large carrots diced or shaved
1 large zucchini diced
1 tsp turmeric
1 tsp paprika
1 cup garbanzo bean flour
Oilve oil (just enough) to sautee burgers
Adding CHIPS to the Recipe
Ingredients:
2 cups cooked millet (2:1 ration water to millet)
1/4 cup diced onion
1/4 cup salsa
4 large or 6 small cloves of garlic diced
2 large carrots diced or shaved
1 large zucchini diced
1 tsp turmeric
1 tsp paprika
1 cup garbanzo bean flour
Oilve oil (just enough) to sautee burgers
Instructions:
- Prepare the millet
- Use raw vegetables OR sautee in olive oil until softened
- Add the vegetables and spices to a blender/VitaMix and pulse until a rough chop is attained and ingredients mixed
- Remove from the blender/VitaMix and add the millet and garbanzo bean flour. Stir to combine.
- Form into patties the size you prefer and satuee ( I made 4 patties the size of my palm/hamburger bun)
Thoughts
Next time I might add gluten free panko to the exterior of the parry to add just a bit more crunch
Adding CHIPS to the Recipe
I did add gluten free chips (Kibo Chickpea Chips Pico De Gallo) to the exterior to add flavor and texture. Pictured below.
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