Millet Burgers
A relatively quick whole grain burger that is satisfying for even the most voracious eaters. Feel free to doctor these bad-boys up with any seasoning you fancy. If you use a pre-made olive tapenade, this recipe is a cinch. Plus, it makes plenty for 6-8 burgers, depending on how large you make the patties. Leftovers rock!!
Burgers:
1 cup uncooked millet
3 cups water
12 sun-dried tomatoes (rinse well if packed in oil)
¼ cup vegan cheese such as Daiya shreds
¼ cup raw sunflower or hemp seeds
1TBS dried oregano
½ cup olive tapenade (like from Whole Foods olive bar)
OR the following 3 ingredients (instead of the tapenade):
1 clove garlic, minced
⅓ cup olives, chopped
1 tablespoon capers, rinsed
Sauce:
2 parts hummus to 1 part Dijon mustard
(we like a lot of sauce so I use about ¼ cup hummus to 2 TBS mustard)
Instructions:
Rinse millet in a fine strainer and add to a medium pot with 3 cups water. Bring to a boil, then lower heat to medium-low, cover, and simmer for 30 minutes. Remove from heat.
While millet is cooking, rinse and chop the sun-dried tomatoes, and combine with the remaining ingredients in a large bowl. When cool enough to handle, add the millet, stir well to combine and use a potato masher to blend it all together evenly. Use damp hands to form 6-8 patties.
Heat a large non-stick (ceramic works well) skillet to medium-low heat and cook the patties until lightly brown and crisp, about 4 minutes on each side. Serve on a bed of greens or on a whole grain bun topped with tomato slices and the hummus-mustard sauce.
