Mondo Veggie Burger With Millet Food

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.

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.

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.

MILLET BURGERS WITH OLIVES, SUN-DRIED TOMATOES, AND PECORINO

Steps:

• 1. Combine 3 cups water and millet in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and simmer slowly until it's like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes.
• 2. Meanwhile, put the sun-dried tomatoes and garlic in a small heat-proof bowl. Cover with boiling water and steep for 10 minutes.
• 3. Place the pine nuts in a dry medium skillet set over medium-low heat. Toast until lightly browned and fragrant, about 5 minutes, stirring often. Pour them into the bowl with the millet.
• 4. Drain the sun-dried tomatoes and garlic in a fine-mesh sieve and add them to the bowl with the millet. Add the olives, cheese, caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food puree. Use dampened hands to form the mixture into 6 round, even patties.
• 5. Melt the butter in the olive oil over medium heat in a large skillet, preferably nonstick. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes. If your skillet isn't large enough to hold all 6 patties at once, work in two batches, using 1 tablespoon olive oil and 1 tablespoon unsalted butter for each batch.