Breakfast & Brunch/ Mains

Millet and Mushroom Burgers

Millet and mushroom burgers

Millet and mushroom burgers

Millet and mushroom burgers

Millet and Mushroom Burgers

Print Recipe
Serves: 9 Cooking Time: 1 hour

Ingredients

  • 200 g millet
  • 900 ml water
  • 1 teaspoon salt
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 200 g mushroom
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 100 g sunflower seeds
  • 1 tablespoon of agave syrup
  • 4 tablespoons of tamari
  • a small bunch of fresh mint/dill

Instructions

1

Preheat the oven to 180C/350F

2

Let's start cooking the millet. Did you know that it is a gluten free cereal? Take a pot and add in the millet, the water, salt, paprika and cumin

3

Bring it to the boil and reduce to simmer until the water is absorbed (about 15 min). Leave to cool in the pot.

4

Chop the mushroom into small pieces

5

Peel and finely dice the garlic

6

Put the oil into a pan on high heat. Once hot, add the mushrooms, garlic and sunflower seeds and stir continuously for 4 minutes

7

Mix the agave syrup and tamari sauce together in a cup until the syrup is mixed in, then add to the frying pan. Cook for a few minutes, until the mushrooms are tender and the tamari and syrup mix has all been absorbed

8

Once cooked, turned off the heat and transfer the mixture to a large bowl

9

Chop the mint/dill finely cut and add to the bowl with the cooked millet

10

Mix well together, then shape into 8-9 burgers using your hands

11

Bake the burgers for 15 minutes

12

Alternatively grill for 10-15 minutes, turning them halfway to ensure that both sides go crispy

Notes

Why I love these plant-based burgers? They are versatile and they help me with the batch-cooking. Easy to prepare, they make a great lunch/dinner option or they freeze well in your freezer as a reserve dish. You can serve them with a tsatsiki dip or with some yogurt if you wish.

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