Description
Millet is an ancient grain believed to be among the first that humans consumed as they transitioned to an agricultural lifestyle Now, the U.N. views millet as a possible grain of the future because of its potential to withstand climate change and warming temperatures. It’s nutty, full of nutrition, and like rice or quinoa, versatile and easily adaptable flavorwise. I first made these millet grain burgers in cooking school some years ago, and they remain a favorite.
Adapted from Judith Friedman, instructor at the former Natural Gourmet Institute in New York City.
Ingredients
Units
Scale
- 1 cup millet, washed and dry roasted (see note)
- 1 2/3 cups water
- 1 bay leaf
- pinch of salt
- 1 carrot, peeled and shredded
- 4 scallions, rinsed and finely chopped
- 1/4 cup finely chopped parsley
- 1/3 cup sunflower seeds, roasted and chopped
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- canola or olive oil for pan searing
- garnish: lettuce leaves, tomato slices, and microgreens or sliced red onion
Instructions
- Combine millet, water, bay leaf, and salt in a 1 quart pot. Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes or until grain has burst and water is absorbed. Let sit for five minutes.
- Place chopped vegetables in a large bowl. Remove warm millet from the saucepan and place over vegetables. Add remaining ingredients and toss lightly to distribute. Taste to make any needed adjustments in the salt level.
- Gently squeeze millet mixture with your hands to moisten the grains. This is an important step to help the grains to stick together so they’ll form burger patties.
- Take up enough mixture to form a compacted snowball with your hands. Press into the shape of a burger between your palms. Be sure to seal all cracks.
- To cook, place a film of oil in a cast iron or other skillet and pan sear until golden on each side, about 5 minutes per side. Handle gently — the burgers are a little delicate. Serve on a lettuce leaf garnished with tomato and microgreens or onion.