I rarely find a veggie burger at a restaurant that I really like (except the Southwest Burger at Seed), and those frozen ones are just disgusting. So I came up with my own burger that was better than I could have imagined. It stays together when you bite into it, which is so rare to find with a grain and bean patty. I know it looks daunting from the looks of the length of this recipe. It’s a bit labor intensive, but it makes about 12-16 patties, which can be frozen and you’ll be stocked with veggie burgers for the month!
Sorry I didn’t take a photo of the burgers. I really need to get better at that! This photo is what dry millet looks like. You can get it for very cheap in the bulk bins at your natural food store. It’s a quick cooking grain that doesn’t require soaking (just like quinoa, my favorite!). It’s gluten-free, high in fiber, protein, iron, and vitamin B6, so it’s a great grain to add to your diet! I have a great Millet Mashed Potato recipe I will share with you soon that’s way healthier than the real thing.
Millet Black Bean Burgers
1 cup dried black beans, washed and soaked 6 hours (or 2 cans drained and washed)
1 inch piece of kombu (if pressure cooking)
1 cup millet, washed and drained
2 1/3 cups filtered water
Pinch of sea salt
1 tablespoon safflower oil
1 medium sweet potato small dice/cubes
Pinch of sea salt
2 celery stalks, diced
1 teaspoon each cumin chili powder oregano
1/2 cup sunflower seeds washed and pan-roasted
1 cup rolled oats
1/2 cup cornmeal
1/4 cup nutritional yeast
3 tablespoons flax meal
1 tablespoon arrowroot
1/4 cup tamari, to taste
Dash of black pepper
Cayenne if you want to make it spicy
Olive oil pan spray
Safflower oil if frying burger patty
If pressure cooking beans drain off soaking water and place in pressure cooker. Pour in filtered water just to cover beans. Add a 1 inch piece of kombu. Lock lid in place and bring to pressure over medium flame. When up to pressure cook according to your manufacturers directions but soaked black beans usually take 10-11 minutes. Drain beans but save the cooking liquid in case the burger mixture is dry. Cool beans.
To cook millet roast in a medium saucepan until dry and fragrant stirring constantly for about 10 minutes. Slowly add in water and pinch of salt. Bring to boil over medium flame then cover and simmer on low for 25 minutes. Remove lid and let sit until cool enough to handle (or place in bowl to cool faster).
While your millet is cooking heat oil in skillet over medium flame. Saute sweet potato with pinch of salt for a few minutes covered and stirring occasionally. Then add celery and spices and saute for a few minutes more. If the veggies begin to stick you can add a bit of water to the pan. In a separate skillet dry roast the sunflower seeds over medium flame until golden.
Preheat oven to 375 degrees F. Everything gets throw into a big bowl with the rest of the dry ingredients. I like to mash it all together with my hands to make sure all the ingredients are incorporated well. If the mixture seems dry and not holding together in your palm add some of the bean cooking liquid.
Lightly spray a 9 by 13 pyrex dish with pan spray. Press mixture evenly into dish and bake for 35 minutes. Remove and let cool slightly. Cut into squares.
If freezing cut squares out of parchment paper to layer in-between each burger and store in a ziplock bag or glass container with lid.
To serve it’s best to pan-fry in a bit of oil on both sides until brown and crispy. I press them down with a spatula as I do this to make a less thick patty. Can be eaten alone or on a toasted bun with your favorite burger toppings.