Sunday, April 28, 2013

epic millet and quinoa burger

This recipe was inspired by the vegan burger I had at Plum Bistro in Seattle.  While creating this recipe, I was especially excited to try a new ingredient in my kitchen, millet.  Of course I had eaten foods with millet (protein bars, smoothies, etc.), but I had never actually prepared or cooked it.  What you see below is actually my first vegan burger recipe - and it was an epic first try!


1 cup millet
2 1/2 cups shiitake mushroom stock + 3 tablespoons (you can also use another stock of your choice)
1/2 cup sprouted quinoa 
1/4 black sesame seeds (you could also use white sesame seeds, too)
1 shallot finely chopped
the leaves from a few sprigs of fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon red chili pepper (optional)
1/4 cup nutritional yeast (optional)
1 tablespoon chia seeds
2 tablespoons balsamic vinegar
coconut oil or other frying oil of your choice
1 bag of vegan, gluten-free burger buns or loaf of bread (optional)

Add the millet and stock (2 1/2 cups) to a saucepan. Turn the heat to high and bring to a boil. Once the mixture comes to a boil turn the heat to low, cover and simmer for 30 minutes. After the millet has finished cooking, fluff with a fork and set aside.  Note - if you dislike a burger with a bit of crunch, cook the quinoa and do not add the sesame seeds.

While the millet is cooking, add the chia seeds and balsamic vinegar to a small bowl, stir and set aside.  In a large bowl add in the rest of the dry ingredients listed above and stir together.  Then add in the rest of the liquids (and chia seeds) and stir well. Lastly add in the millet and stir until everything is well combined.

Turn the heat to medium and add in a tablespoon of oil.  While waiting for the pan to heat up, take a handful of the mixture into your hands (to keep the mixture from sticking to your hands, rub a bit of coconut oil on them) and form into patties - note the thicker you make the pattie, the softer the inside of the burger will be.  Place 4 patties into the pan and cook between 6 to 8 minutes per side.  While the burgers are cooking, go ahead and form the rest of the mixture into patties and set aside on a plate.

Remove the burgers from the pan.  Add a teaspoon of oil to the pan and then place your bread or buns face down into the pan.  Toast for about 2 minutes per side.  Remove the bread from the heat, and then repeat the process with the patties.

To serve, place a burger on your toasted bread (or bun) and add any topping you like.  I added some pesto, baby arugula and avocado slices to my burger.  This would also work well as a croquette, too.

Jules:  Mmm-mmmm. That is a tasty burger. Vincent, ever have a Big Kahuna Burger?
[Vincent shakes his head]

Jules:  Wanna bite? They're real tasty.

Vincent:  Ain't hungry.

Jules:  Well, if you like burgers give 'em a try sometime. I can't usually get 'em myself because my girlfriend's a vegitarian which pretty much makes me a vegitarian. But I do love the taste of a good burger. Mm-mm-mm.

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