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Gluten-Free Millet Burgers with feta cheese
Millet Burgers with feta cheese
- 1 and 1/2 cup millet, cooked
- 1 tsp salt
- 1 tablespoon oil, to saute burgers, you may use more or less
- 6 each scallions, chopped fine
- 1 each red or yellow bell pepper, organic ,if possible
- 1/3 cup feta cheese, you can experiment with any dry strong cheese
- 1 tsp freshly ground pepper
- 2 teaspoons miso paste
- 3-4 cloves garlic, minced
- Cook the millet per the instructions on package. I used 6 cups of lightly salted water. Bring the water to a boil, add the millet, and simmer over low heat for 8-10 minutes or until the millet is tender. Drain the millet in a strainer, but don't rinse the millet.
- While the millet is cooking, chop the scallions, red or yellow pepper and mince the garlic. Heat 2 teaspoons of olive oil on medium heat in a saute pan. Add your chopped scallions, peppers and garlic. Saute for 3 minutes and then add pepper and miso and saute another minute.
- Combine cooled millet and sauted vegetables in a bowl and stir together. At this point you can add a teaspoon of oil to the pan you used for vegetables and heat to medium high. You will use this to start sauting your burgers. You can then heat your oven to 3oo degrees and have an oven-safe pan to keep your cakes hot as you cook 3 or 4 at a time. It will only take about 3 to 4 minutes to get a nice brown crust on the outside. I am only going to cook the two burgers for dinner so I will set those aside in the refrigerator as I prepare the rest of the burgers to freeze.
- Line a cookie sheet with either wax paper or parchment paper. Using a 3 1/2 inch biscuit cutter to form the burgers, add about 3 tablespoons of the millet mixture and pat down. Use a thin spatula to slide under the cutter and transfer to the parchment lined cookie sheet. Slide the spatula out and gently lift the cutter away. Do this until all the millet mixture is gone.
- Place the cookie sheet in the freezer for about an hour. Once the burgers are frozen, I then vacuum pack them into freezer packs two at a time for future "fast food" meals.
- If you are cooking the burgers from a frozen state it will take about 8 to 10 minutes per side. Flip the burgers gently to maintain their shape. Enjoy!
These burgers are a nice change from the run of the mill whole grains we consume in our daily diet. It's also a good grain for people with Celiac's disease that going gluten-free is essential. Millet can be found in different varieties all over the world, but its origin is most likely Western Africa. The protein content is about the same as wheat, around 11%. Millet is an excellent source of B-complex vitamins.
I love recipes you can make ahead of time and freeze for future use. The inspiration for this recipe came to me while vacationing in Belgium. My husband and I found some amazing vegetarian restaurants in the Belgium city of Brugge. I loved that they would make a "burger" and then you could add various side dishes to that burger. One restaurant even served meals that you could order in three different portion sizes (small, medium, large), depending on your appetite. I liked the concept that no food was wasted and you basically only pay for what you eat. Now, isn't that a brilliant idea!
For those of you who are curious, Brugge is an awesome city. The people are super friendly, the town is ancient and full of history. The beer and chocolate choices are too die for! Brugge is located just across the English Channel so the town is geared for English speakers. We found most shop owners, restaurants and tourist sites had English speakers. If you get a chance to go don't pass it up-- it's well worth a visit!