Vegemillet Burgers
Submitted by MHatfield
Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.
YIELD
18 servingsPREP
15 minCOOK
40 minREADY
90 minMillet doesn’t get enough credit as a burger base, but it should. Toasted in oil with a pinch of cayenne before simmering, the grain develops a nutty fragrance and flavor that gives these vegan patties a savory depth that rice or oat-based burgers often lack.
The millet cooks for 35 to 40 minutes until soft and sticky, with grated carrots, minced onions, and parsley stirred in during the last five minutes. That brief cook softens the vegetables just enough while keeping some texture.
Whole wheat flour and soy flour mixed into the warm millet act as the binder. The soy flour adds protein and helps the patties hold together during frying without eggs or any other animal product. Let the mixture cool for 15 to 20 minutes before shaping so the flour hydrates and the patties firm up enough to handle.
Pan-fried in a thin layer of oil until crisp on both sides, these have a crunchy exterior and a soft, grain-filled center.
Kitchen Tips
- Toast the dry millet for the full 2 to 3 minutes until it smells nutty. This step adds flavor you can’t get from just boiling
- Mix the flour in while the millet is still warm so it distributes evenly. Adding it to cold millet creates lumps
- Wet your hands before forming patties to keep the mixture from sticking
- Fry on medium-low heat. Too high and the outside burns before the inside crisps
Variations
- Add a tablespoon of soy sauce to the cooking water for more umami
- Mix in ¼ cup of sunflower seeds for extra crunch and protein
- Serve on buns with avocado, sprouts, and your favorite sauce
Ingredients
Directions
Place a large pot on medium heat and add oil.
When oil is hot, add millet and cayenne and stir for 2 to 3 minutes until millet gives off a nut-like fragrance.
Add boiling salted water and reduce heat to simmer.
Simmer, covered, for 35 to 40 minutes, adding vegetables 5 minutes before the end.
Add flours to millet and vegetables, mixing well to avoid lumps.
Let mixture sit for 15 to 20 minutes until cool enough to handle.
Heat oil about ⅛ inches; deep in a frying pan on medium-low heat.
Form millet mixture into thick patties with hands, or press into shape with a pancake turner.
Fry for 3 to 4 minutes on each side or until crsp and lightly browned.
Serve with soy sayce or your favorite sauce or gravy.
Makes 18 to 20 burgers.
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