Millet Vegetable Burger Food

MILLET VEGETABLE BURGER

Steps:

• In a large bowl, combine millet, shallot, garlic, carrot, zucchini, parsley, thyme, and olive oil and mix well. Add egg and mix until fully incorporated; season with salt and pepper.
• Using a 1/2 cup dry measuring cup, scoop out millet mixture and lightly pack. Turn out onto work surface and flatten to make a burger. Repeat process making three more burgers.
• Heat a large skillet over medium-high heat. Add canola oil. When the oil is heated, add burger, working in batches if necessary. Cook, gently turning once, until a golden crust has formed on the bottom, 8 to 10 minutes per side. Alternatively, the burgers may be baked in a 375-degree oven on a baking sheet for 30 minutes.
• Serve on hamburger buns with lettuce and tomato and a dollop of yogurt.

MONDO VEGGIE BURGER WITH MILLET

Steps:

• Combine mushrooms, shallots, and olive oil in a stockpot over low heat. Cook until mushrooms release their moisture and it evaporates almost completely, 7 to 10 minutes. Remove mixture from the pot and let cool.
• Finely grate carrots and celery; dice garlic. Roughly chop the mushroom and shallots and place all vegetables in the pot over medium heat. Add water, broth, vinegar, paprika, coriander, salt, cumin, thyme, and marjoram. Stir gently, cover, and bring to a simmer.
• Add millet, rice, peas, and lentils. Reduce heat to low and simmer for 1 hour. Remove from heat; let cool until safe to handle.
• Form mixture into 4- to 5-ounce patties. Heat a heavy skillet over medium-low heat; fry patties until a crust forms on the outside, 4 to 5 minutes per side.

EDAMAME VEGGIE BURGER

Steps:

• Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.
• Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.
• Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.
• Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.
• When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.
• Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.
• Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or sauteed.)

MILLET BURGERS

Steps:

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