Unlike store-bought veggie burgers, which are often filled with processed soy and other “fillers,” these veggie burgers are packed with veggies and millet. That’s it!!
Millet is hands-down my favorite grain. It’s alkaline in the body (remember we want our bodies to be slightly alkaline), and tastes wonderful!
Especially in this burger.
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Millet Veggie Burger (vegan, gluten-free)
makes 7 patties
adapted from The Beauty Detox Solution
Ingredients:
1/2 cup dry millet (soak in water overnight, and rinse well)
1 1/2 cups water
1 large onion, finely chopped
3 cups arugula (or dark green of choice)
2 stalks celery, minced
2 carrots, minced
2 tsp. sea salt
1 T. cumin
1/2 tsp. chili powder
pinch of cayenne pepper
1 1/2 cups millet flour (or gluten-free flour of choice)
Directions:
Add the 1 1/2 cups of water to a saucepan, and bring it to a boil. Add the (soaked and drained) millet, reduce heat to a simmer, and cover for 15-20 minutes until tender.
In the meantime, preheat your oven to 400F and chop your veggies! I chopped the onions by hand, but got tired of chopping by the time I got to the celery. So I threw the roughly chopped carrots, celery and arugula into my food processor, instead!
Sure, it’s one more bowl to clean– but the resulting mixture was so uniform!! Perfect texture for veggie burgers.
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In a large saute pan, cook the onion in a bit of coconut oil until translucent, then add the rest of the finely chopped veggies.
When they’re cooked, remove from heat, add the freshly cooked millet, and mix well.
Transfer the mixture to a large mixing bowl, and add all of the seasonings, followed by the millet flour.
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Note on Millet Flour: I made my own millet flour using my Vita-Mix. Simply throw 1 1/2 cups of dry millet into the blender, and let it blend for about a minute. (I don’t have a “dry” container, but my standard container worked just fine!) Oddly enough, 1 1/2 cups of dry millet makes MORE than 1 1/2 cups of millet flour! So be sure to measure it again, once it’s in flour-form.
*If you don’t own a Vita-Mix, you can buy a high-quality flour at your local health store and skip this step!
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Mix your millet flour into the burger “dough:”
This mixture may be rather moist, but don’t worry. Simply scoop the dough with a 1/2 cup measuring cup, and plop it onto your baking sheet. I recommend lining a baking sheet with parchment paper for best results! Using your fingers, press the dough into burger-shaped patties, as shown above. Repeat until you have 7 similar patties.
Bake at 400F for 10 minutes, then flip and bake for another 10 minutes, or until firm and crispy on the outside!
Serve immediately, while they’re still hot!
- ½ cup dry millet (soak in water overnight, and rinse well)
- 1½ cups water
- 1 large onion, finely chopped
- 3 cups arugula (or dark green of choice)
- 2 stalks celery, minced
- 2 carrots, minced
- 2 tsp. sea salt
- 1 T. cumin
- ½ tsp. chili powder
- pinch of cayenne pepper
- 1½ cups millet flour (or gluten-free flour of choice)
- Add the 1½ cups of water to a saucepan, and bring it to a boil. Add the (soaked and drained) millet, reduce heat to a simmer, and cover for 15-20 minutes until tender.
- In the meantime, preheat your oven to 400F and chop your veggies! (I recommend using a food processor to get a uniform consistency)
- In a large saute pan, cook the onion in a bit of coconut oil until translucent, then add the rest of your veggies. When they’re tender, remove from heat, add the freshly cooked millet, and mix well.
- Transfer the mixture to a large mixing bowl, and add all of the seasonings, followed by the millet flour. (You can make your own millet flour using a Vita-Mix.)
- This mixture may be rather moist, but don’t worry. Simply scoop the dough with a ½ cup measuring cup, and plop it onto your baking sheet. I recommend lining a baking sheet with parchment paper for best results. Using your fingers, press the dough into burger-shaped patties, as shown above. Repeat until you have 7 similar patties.
- Bake at 400F for 10 minutes, then flip and bake for another 10 minutes, or until firm and crispy on the outside. Serve immediately, while they’re still hot!
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The best part about this recipe? Plenty of leftovers!
In fact, next time I’m making a double-batch. While these burgers were a little more time-consuming than most recipes I make, I certainly don’t mind spending a bit more time in the kitchen when I end up with a week or more worth of meals–> they’ll keep well in the freezer!
Hope you enjoy them as much as we do!
The burgers look great I love trying out new veggie burgers as I only buy one brand and its like 4.99 a box! Good luck with the kitchen haha I always trash mine, although if I cook my bf usually does the cleaning
Too bad about the brownies
The millet burgers look great! And you can’t beat that ingredient list!
I keep meaning to pick up millet to make burgers (spotted another recipe to try before I saw yours). I’ll definitely give yours a try – they look great! Bummer about the brownines. Hope you do try again.
oh that burger looks awesome!!!
Those burgers look so good! I always pick up boxes of non-meat burgers at the store, and put them back because their either have gluten or weird ingredients in them. I will have to make these. Don’t worry about the brownies, I’m sure you’ll come up with an amazing batch sometime soon. Take care!
Mm I love millet too- and I love grains in veggie/bean burgers.
Annnnd I just came upstairs to get away from my own recipe disaster….cake gone all wrong 
Burgers look great! Love millet
Sorry about the detox dessert not coming out well, we have had so many of those. we have some recipes where we think it is ok but know someone else might not, haha
[...] Millet Veggie Burgers [...]
[...] Millet Veggie Burgers [...]
[...] had a salad to start, topped with his favorite dressing, and a re-heated millet veggie burger. (by the way, these freeze incredibly [...]
[...] Millet veggie burgers for Austin! (I made a batch last weekend, and keep them all frozen until ready to serve– they thaw very quickly in the oven! Simply cook on each side for 10 minutes at 400F. We keep the buns in the freezer, too! I thaw the bun on top of our gas oven while the burger cooks, then toast it for one minute before serving.) [...]
Just made these and they are amazing, my husband loved them! thanks.
So glad that they were a hit!
Great website!!! Brilliant recipes
I’ll be back.
Thank you so much for all of the great recipes! I am wanting to try this next…I am just curious as to what the texture is like. I usually like my burgers to be well done…not mushy.
These are nice and firm, not mushy at all.
Great recipe…have been looking for a good millet burger recipe for a while…thank you for sharing
I made my 3rd double batch of these today! I loved the texture but wasn’t so enamored of the spices the first time, altho I do like cumin ok. Anyway last time I substituted the following for the cumin/chili/cayenne mix: 1 1/2 tbsp poultry seasoning, 1 1/2 tbsp ground toasted onion, 1/2 tbsp ground fennel,,1/2 tbsp fennel seeds, fresh chopped parsley (this is for one recipe, not a double batch). We LOVED them and now they are all gone so today I used the same seasonings AND I am adding a can of drained, mashed chickpeas ( to a doubled batch). The texture looks good and I will let you know how they are. I am excitd about playing with the spices in this recipe and making new “versions”. Thanks so much!
Made these tonight and OMG they were so good! Far exceeded my expectations! Mine were a little more green in colour than the ones pictured above, but still tasted great!
I’m using 4 browsers and I still don’t see the photos of the burgers loading
I’ve had that issue with other recipes here too.
Sorry, my blog was hacked a couple months ago, and some of the photos were lost for my older recipes. I’m working on replacing them, but it’s going to take some time to get them all fixed!