Several years ago I made a salad using Millet. I offered it to my customers one evening as an amuse bouche. At the site of it, one of my customers exclaimed: I feed this to my birds!
I did not use millet again.
I thought I would give it a try once more and make a burger. The reason I thought I would try Millet as opposed to other grains is that it would hold together better than Quinoa which I happen to like a lot. The result was excellent. When I grilled it in the pan the millet burger developed a nice crust, a result I would not have achieved with quinoa.
I served it to customers as an appetizer over pureed lentils which I cooked ‘all’uccelletta’ I will post the recipe tomorrow.
This past week I have been experimenting with many different ideas that I have, and was mesmerized that many people ordered my vegan dishes. I had no idea how many people were reverting to a plant based lifestyle here in Italy! I find it so exciting that people are now willing to try all the foods I have been making for many years now.
My burger was a success. I am thinking of making a trio of vegan burgers to serve as a main dish now. I am going to experiment with a burger bun today. I used to make an excellent burger from the ‘Blend Hamburger Gourmet’ book. I made spelt milk this morning to substitute regular milk. I will let you know how it turns out.
- 1/4 cup dried porcini mushrooms
- 1 cup millet
- 1 tbs minced shallot
- 1/2 tbs minced garlic
- 3 tbs olive oil
- 3 cup vegetable stock
- 1 tbs of salt
- 1/2 tsp nutmeg
- 2 cups chopped raw spinach
- 2 tbs olive oil
- 1/4 cup cooked lentils
- 1 tbs chia seeds
- 1/3 cup water
- Soak the porcini mushrooms in just enough water to cover.
- Place olive oil, garlic, and shallot in a pan. Heat for two minutes. Add the millet and toast while stirring constantly for one minute. Add the stock, salt, and let the millet absorb the broth. Set aside to cool.
- chop the porcini mushrooms and add remaining water.
- Add the water to chia seeds. (this is your binding agent, I have tried making it without, but found better results using it. You can also use flax seeds with same results.)
- Add olive oil to a pan and heat. Add the spinach and wilt. Set aside to cool.
- Place Millet in a large bowl. Add lentils, porcini mushrooms, spinach and soaked chia seeds.
- Use a mold to make perfect burgers.
- Heat in a pan on each side for a few minutes.
- I served them with pureed spicy beans.