Millet and Veggie Burgers

This dish is a play on traditional "Burger and Fries". Except MUCH healthier - and tastes DELICIOUS. You cant really compare this to the taste of a burger. More like, a very tasty sandwich. My husband really enjoyed this meal (and he can be skeptical toward vegan food). Not only did he finish it within...oh...less than 3 minutes, but he packed himself one for work as well. ;)

I usually make homemade fries with a "burger" meal but I stepped out of the box for a more healthy option. I sauteed cauliflower and zucchini pieces with olive oil, salt and minced garlic. Soooooo yummy. Especially with a little bit of daiya cheese sprinkled on top.


Here's the recipe

Millet and Veggie Burgers

1-2 tsp avacado oil, plus additional for pan-frying
3-4 slices fresh ginger, cut into thin matchsticks
Sea salt
1 cup millet, rinsed
3 cups boiling water
1/2 cup each diced onion, carrot and celery
1/4 cup minced fresh flat-leaf parsley
1/2 cup yellow cornmeal, plus addtional for dredging

Heat oil in a pot over medium heat. Add ginger and a pinch of salt and cook 2-3 minutes. Remove ginger from oil. Add millet and cook stirring, until millet is coated with oil and gives off a nutty fragrance. Carefully add boiling water, season lightly with salt to taste and reduce heat to low. Cover and simmer 35 minutes. Add onion, carrot, and celery, re-cover and simmer about 5 minutes. Remove from heat and stir in parsley and cornmeal. Allow mixture to stand 10-15 minutes before forming into burgers. Shape millet mixture into thick patties. Dredge in cornmeal to coat. Heat about 1/8 inch avacado oil in a skillet over medium heat. Fry patties until golden, about 3 minutes on each side. Remove from skillet and drain on paper towels to absorb any excess oil. Serve as you would any conventional burger. (with a side of sauteed cauliflower and zucchini).

From the book, "Cooking the Whole Foods Way" by Christina Pirello

Enjoy ;)