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.
Millet Veggie Burger (vegan, gluten-free)
makes 7 patties
adapted from The Beauty Detox Solution
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)
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.
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.
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!
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!
Millet Veggie Burgers
- 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)
- 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 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 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!
Per Serving: Calories: 170, Fat: 2g, Carbohydrates: 33g, Fiber: 3g, Protein: 5g
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!
Questions and Reviews
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
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!
love this recipe! Was wondering if you can substitute the dried millet for quinoa? I have so much quinoa I need to get rid of
Just wondering if I could use millet flour in place of the dried millet? I have a lot of the millet flour, so I would like to try and make these, they sound really good and would love to freeze some too.
Can I freeze these? I would love to make a big batch and have them on hand.
Question for everyone – my patties came out very crumbly and did not hold together very well after cooking. Any ideas of what went wrong or ways to prevent this from happening? I am pretty sure I followed the recipe. Otherwise, they tasted great.
Wow, are these ever yummy! Pretty simple. I used my food processor to make the veggies nice and uniform. The only change I made was adding a few T of water before making the patties, as it seemed a bit dry. I might cut back the salt a bit, but really–these are one of my favorite recipes on your blog. Even my 15 mo loved them. Thanks so much!
I’ve made these twice. The first time I used quinoa since I didn’t have millet. The second time I made them exactly as directed. Both times they came out great. The second time I made them, I made a double batch so now I have a bunch in the freezer ready for a quick meal if I don’t have time to cook.
Just made these…..so delicious and Mmmm! This is the 2nd recipe of yours I’ve made this week. I made the dairy free Klondike bars at the beginning of the week and am making another batch today…I’ve added fresh halved cheeries this time because, well, chocolate and cherries and ice cream!
Can I skip the onions? If so, what would be a good replacement?
Can I replace Millet for Quinoa? Do I soak them too?
What can I use to replace Celery, I’m not a big fan of it …
I would like to make these patties, but would like to use ingredients I always have in my pantry …
Thank you for your response
can i use quinoa;millet mix for this?
A previous commenter asked if you could substitute quinoa for millet, but I didn’t see an answer. Will either quinoa or freekeh work?
Thank you so much for all the wonderful and healthy recipes!
I’ve made this recipe more times than I can count. It’s very versatile – I just use whatever vegetables I have on hand, in roughly the same quantities, and it has turned out great every time.
One note: I tend to need less millet flour than is called for to get a good consistency of the “dough.” I just add flour until it is thick enough to hold together, which usually ends up being half as much as listed in the recipe.
I usually bake a double batch at a time, freeze them, and then heat them up individually for a quick lunch. I like to eat them plain, or with a topping like hummus, avocado, or sardines. Very yummy!
I made these last week. It was my first time using millet and both hubby and I LOVED them! Will be making them again. Thank you for another great recipe!!
Substituted millet with buckwheat.
I ate three burgers in one go they were so good!
Thanks a lot for this recipe!
Thank you so much for this amazing recipe! I have tried other veggie burger recipes and the texture was just not what I was looking for. THIS recipe has the texture spot on. The flavor was good too. I am, however, a flavor diva. I will be using this recipe and be playing with other seasonings and herbs depending on my mood and how I will be using them. I also added sliced mushrooms near the end of sautéing the veggies. I think. I would also like to try adding some coarsely chopped water chestnuts sometime too. I didn’t use oil to sauté just a non stick pan over medium low heat.
Seriously, THANK YOU!
I’m loving these millet veggie burgers! My husband and I are doing your Winter Detox. I didn’t realize it was a grain though, until I was looking at another website deliciouslyorganic.net. That led me to research the grain just a bit, and found a few websites that say Millet is bad for the thyroid, especially if one is already having thyroid issues. Do you know anything about this? I’m so bummed!! Was hoping millet would be a good alternative for my family.
Your recipes are awesome! Will try your newest ones very soon! Especially the veggie burger! I am going to use half quinoa and chick peas. I will let you know how they turn out.
My daughter has thyroid problems, so what other flour could I use?
Sincerely yours, Patti
Way to go, lady! Every recipe I search here turns out great. Have not actually tried these yet, but sometimes… you just know. Okay, okay, I will likely morph some picante in there. Don’t tell me you haven’t tried it.
I just made these and really enjoyed the flavor. I made them exactly according to the recipe, but I had to double the cooking time and then pan fried afterwards because I couldn’t get them to brown. The inside never seemed like it cooked all the way through, but maybe that’s how they’re supposed to be?
Delicious and happy to have 6 more to freeze! I will pan fry on low out of the freezer and see if the inside cooks more on the stove top if I let it go a little longer.
Can I replace the millet flour by a nut flour (like almond nut?) and what about chickpea flour?
These are some of the best veggie burgers we’ve ever made. We give them 5 stars for flavor and great texture.. They don’t fall apart or get squished down by the bun. We made beetroot and chili ketchup that really complemented the flavors in the burger. My hubby and I made a double batch and can’t wait to eat them for lunch today. Thanks for the recipe!
These veggie burgers are delicious! I’ve made them twice now 😀 Thanks for the great recipe!
i could not form patties, the mixture was too dry. i just ended up with a heap of ingredients all over the baking sheet
These burgers look amazing
And without beans!
Would you think quinoa could replace the millet?
(I’m up in the mtns away from millet, with a big jar of quinoa)
Possibly! I think quinoa has a stronger flavor, so you may want to soak it first to remove some of the bitterness, or adjust the batter to your tastes as you go.
My husband has eaten 4 of these already today! (Just the patties!) He’s following Dr. Gundry’s plant paradox diet and the frozen veggie burgers previously allowed on this diet are no longer okay, so we needed an alternative. These stayed together beautifully! I refrigerated them after baking, separating the patties with parchment. When it was time to eat, I sautéed them in a non stick pan to get some crispness and put a little shredded cheese (that’s on the yes list). For dinner, he put some sautéed mushrooms on top, too. Thank you for an awesome recipe! We are looking forward to freezing the rest and seeing how they heat up out of the freezer.
I’m just munching the first one and oh is it tasty!
I didn’t have enough space on the tray so this one is fried in a pan and I also added 1 egg and some gram flour and for greens 3 handfuls of spinach. When I flipped the oven baking ones, I sprayed some oil on top and hopefully that gives me a little crunchand better browning.
Great recipe, easy to make and very tasty! Thanks for creating and sharing!
These have great texture and flavor! Will definitely be making a double batch next time!