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


  • 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



Preheat the oven to 180C/350F


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


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


Chop the mushroom into small pieces


Peel and finely dice the garlic


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


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


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


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


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


Bake the burgers for 15 minutes


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


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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