Mediterranean Veggie Burgers
Submitted by happyzhangbo
Mediterranean veggie burgers bind nutty millet with spinach, sun-dried tomatoes, feta, and basil into hearty homemade patties. A wholesome vegetarian burger packed with real Mediterranean flavor.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
1¾ hrsForget the hockey-puck frozen patties. These veggie burgers are built on millet, a nutty little whole grain that cooks up fluffy like a tiny couscous and gives the patties real body and bite, so they hold together far better than mushy bean burgers.
The flavor is unapologetically Mediterranean. Chewy sun-dried tomatoes, salty feta, wilted spinach, garlic, and fresh basil get folded through the grain, then a handful of whole-wheat breadcrumbs helps bind everything into patties.
A few details keep them from falling apart. Cook the millet and let it cool to room temperature before mixing, since warm grain is too soft to bind well. When you pulse the mixture, keep it coarse rather than pasty so the burgers have texture. Shape with dampened hands, then pan-fry until deeply browned and crisp on both sides. Pile them onto toasted English muffins with arugula and tomato.
Pro Tips
- Cool the cooked millet completely before mixing; warm grain is too soft and the patties won’t hold.
- Pulse the mixture only to a coarse chop, not a paste, so the burgers have texture and bite.
- Brown the patties well over medium heat for a crust that helps them keep their shape.
Variations
- Swap quinoa or brown rice for the millet.
- Use goat cheese instead of feta, or leave the cheese out to make them vegan and add a spoonful of tahini to bind.
- Serve over greens as a grain patty instead of on a bun.
Ingredients
Directions
Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.
Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil.
Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.
While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds.
Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.
Prepare Olive Ketchup, if using. Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped.
Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.
With dampened hands, form the mixture into seven ½-inch-thick patties, using about ½ cup for each.
Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side.
Toast English muffins (or buns). Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.
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