A Delicious Millet Burger

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.  



A Delicious Millet Burger
Write a review
  1. 1/4 cup dried porcini mushrooms
  2. 1 cup millet
  3. 1 tbs minced shallot
  4. 1/2 tbs minced garlic
  5. 3 tbs olive oil
  6. 3 cup vegetable stock
  7. 1 tbs of salt
  8. 1/2 tsp nutmeg
  9. 2 cups chopped raw spinach
  10. 2 tbs olive oil
  11. 1/4 cup cooked lentils
  12. 1 tbs chia seeds
  13. 1/3 cup water
  1. Soak the porcini mushrooms in just enough water to cover.
  2. 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.
  3. chop the porcini mushrooms and add remaining water.
  4. 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.)
  5. Add olive oil to a pan and heat. Add the spinach and wilt. Set aside to cool.
How to assemble your burger
  1. Place Millet in a large bowl. Add lentils, porcini mushrooms, spinach and soaked chia seeds.
  2. Use a mold to make perfect burgers.
  3. Heat in a pan on each side for a few minutes.
  4. I served them with pureed spicy beans.
has moved to Hawai'i http://tuscanvegan.com/
 IMG_1652 IMG_1653 millet burger



Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *