For about 6 burgers
EASY ◊ 15′ PREP TIME ◊ 25′ COOK TIME ◊ 40′ TOTAL TIME
- 1/2 cup millet
- 1 cup water
Add the millet to a saucepan over a medium heat and toast for a few minutes until it smells toasty and the millet starts to turn golden. Add water and salt and stir well and bring to a boil. Cover and reduce heat to low and cook for about 15 minutes (the water will be absorbed by the millet). Remove from the heat and stand for 10 minutes before fluffing up with a fork. Let the millet cool completely before making the burgers.
Spiced onions (feel free take more of your favourite spices and leave out the ones you don’t like)
- 1 onion, diced
- 2 tsp ground coriander (or 4 tsp in you use fresh ones)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/3 cup parsley, roughly chopped
Place a frying pan over a medium low heat, and add olive oil, turmeric, coriander (if dry – when using fresh ones, add them when making the burgers), cumin, and cinnamon and fry the onion until it’s softened and the spices fragrant. Set aside to cool.
Start making the Burgers
- Cooked millet cooled down
- Spiced onions
- 1/2 cup chickpeas, roughly chopped
- 1/3 cup breadcrumbs
- 2 eggs
- 3 garlic cloves, minced
- juice of half a lemon
- 1 1/2 tbs soy sauce
- 1 tbs olive oil
Combine the cooled down millet, spiced onions, garlic, lemon juice, soy sauce, chickpeas and breadcrumbs in a large bowl (add corianders if you use fresh ones). Check the seasoning and add salt and pepper to taste. Add the eggs and mix well. Form the mixture into burgers and place on a plate, cover with plastic, wrap and refrigerate for 2 hours.
Place a large frying pan over a medium heat and add the olive oil and cook the burgers 3 to 4 minutes on each side until golden.