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Nutrition Facts
Serving Size 1 (294g) Recipe makes 4 servings
Calories 271
Calories from Fat 34		(12%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 31mg		1%
Potassium 253mg		7%
Total Carbohydrate 52.2g		17%
	Dietary Fiber 6.3g	25%
	Sugars 1.8g
Protein 7.2g		14%
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Millet Burgers

Recipe #11549 | 55 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Carol Bullock
Sep 8, 2001

A healthy, delectable alternative to hamburgers. Easy to make too.

SERVES 4 -6 (change servings and units)

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

1
Heat a small amount of sesame oil in a saucepan and saute the ginger for 2-3 minutes with a sprinkling of salt.
2
Add the millet and saute until well-coated with oil and it gives off a nutty fragrance.
3
Add boiling water, season lightly with salt and reduce heat to low.
4
Cover and simmer for 35 minutes.
5
Add veggies, re-cover and simmer for about 5 more minutes.
6
Remove from heat and stir in corn meal.
7
Allow the mixture to stand for 10-15 minutes before forming burgers.
8
Shape millet mixture into thick patties.
9
Heat enough sesame oil in a skillet to pan-fry the burgers.
10
You will need to make the oil about 1/8-inch deep to fry evenly.
11
Fry until golden, about 3 minutes each side.
12
Remove from the skillet and drain on paper.
13
Serve as you would any conventional burger.

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Featured Reviews for This Recipe

From: Chef #978345

On Jul 11, 2009

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.

0 people found this review helpful

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From: 504Jeana

On Jul 29, 2008

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.

1 person found this review helpful

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From: Budgiegirl

On Jun 2, 2006

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.

3 people found this review helpful

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From: David Peterson

On Sep 28, 2001

Another winning recipe from a fantastic vegan chef!

3 people found this review helpful

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Read all 5 reviews