GrainsMain DishVegan/Plant based Recipes
Better Millet Burgers
This recipe, adapted from the one my good friend Vickie Griffin created, is a great way to use the intact form of millet. Millet, a dominant ingredient of many bird seed mixes, is a small round grain that is gluten free and quite nutritious. Rich in soluble and insoluble fiber, it provides your body with many benefits, including promoting regularity of the bowels and healthy gut bacteria.
Servings 15 patties
- 2 cups millet cooked
- ¼ cup pecans chopped
- ½ tsp. garlic granulated
- 2 Tbs. spelt flour or whole wheat flour or oat flour (GF option)
- 1 cup onion chopped fine
- ½ cup bread crumbs soft
- 1 cup tofu extra firm, well mashed
- 1 Tbs. Lucia’s Vegetable seasoned salt
- 1 Tbs. Molasses
- ½ tsp. salt
- Mix all ingredients thoroughly.
- Form into patties using a 1/3 cup scoop or mason jar ring and lid.
- Bake at 350 on a sprayed cookie sheet until golden brown on both sides (takes 20-25 minutes/side)
- Use these burgers in sandwiches with all the trimmings you want!
- Patties are very versatile. They are also good served with brown gravy or spaghetti sauce. They can also be broken up on top of spaghetti as "meatballs". Or you can use them over baked potatoes with a tofu mayo on top. Add them to sauces at the last minutes as they will get too moist if allowed to sit in the liquid.
Serving: 1burger | Calories: 75kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 96mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg