Another kind of veggie burger, yay! These were SUPER easy to make and they held up really well! The original recipe, here, calls for couscous but I am just in love with millet! There are a few other changes that I made to the original as well, but check it out because it also looks dinner worthy.
So, start with the millet:
- 1/2 cup millet
- 3/4 cup water
Combine millet and water in saucepan, bring to a boil and reduce heat to simmer for 15-20 min. Mine was done around 17 min. All of the water should be absorbed and the millet should fluff up with a fork (kind of like you do with couscous.). This should make about two cups cooked millet.
While your millet is cooking I suggest getting the aioli prepared so it has time to marinate. It is best when done ahead of time, for all of the flavors to infuse.
- 2 cloves garlic (if you aren't a garlic freak like I am I would suggest just one clove)
- few basil leaves (I always use more than a few because of my over-productive basil plant)
- juice from 1/2 a lemon, unless its super juicy, should be about 1 tsp
- 1/4 cup vegenaise
Chop garlic as fine as you can. A press would be nice, but I prefer the smear and scrape method; smear the minced garlic on the cutting board with the knife flat, then scrape it off with the blade and do it again, you are going for a paste-like consistency. Chop basil as fine as you can as well. Combine all your aioli ingredients in a little bowl and let chill in the fridge.
Now for the burgers:
- 1 1/2 cups broccoli florets
- 1 small onion or about 1/2 cup chopped onion
- 2 Tbsp tahini
- 1/2 cup cooked garbanzo beans
- salt and pepper to taste
- 1 tsp cumin
- small handful of fresh parsley
- 2 cups cooked millet (previously prepared)
|yes! I got a brand spankin' new food processor! Hallelujah!|
Throw broccoli and onion into your food process and chop until small, doesn't have to be fine. Add the rest of the ingredients and pulse until combined. Its a fun consistency, like green chunky play-dough. Make them into paddies and place on a grilling or baking sheet. As we all know by now, I do not have an oven (I live in a tiny studio!) so I cooked my burgers on my gas grill on a grilling sheet. They could easily be done in the oven though! Just whack them into a preheated 400 degree oven on a cookie sheet and bake them for about 30 minutes, flipping halfway through.
We ate our burgers with avocado, tomato, spinach, and basil aioli in whole wheat pita pockets. Outstanding.
I would like to give a shout out to my bother and dear mother who bought me a food processor for my birthday! Thank you thank you thank you! I couldn't have asked for anything better! And I am especially stoked because my birthday isn't until Thanksgiving! But now I can get into the pumpkin recipes early! Mahalo to my wonderful family.