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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!
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)
Instructions
- 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!
Nutrition
Per Serving: Calories: 170, Fat: 2g, Carbohydrates: 33g, Fiber: 3g, Protein: 5g
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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!
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.
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.
These burgers look amazing
And without beans!
Thank you
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.
i could not form patties, the mixture was too dry. i just ended up with a heap of ingredients all over the baking sheet
tasted good
These veggie burgers are delicious! I’ve made them twice now 😀 Thanks for the great recipe!
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!
Hi
Can I replace the millet flour by a nut flour (like almond nut?) and what about chickpea flour?
Thanks!
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.
Thank you!
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.
Megan,
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