Millet, while relatively new to me, has been around 10,000 years, and is a wonderful addition to a vegetarians kitchen. The texture of hulled millet, which is what I’ve used in these burgers is somewhat like a large couscous, is gluten free, rich in b vitamins, folic acid, calcium, iron, potassium, magnesium and zinc, and cooks in about the same time as rice. While not a complete protein, like quinoa, unlike quinoa, one of the advantages millet has is it’s price, which is roughly about 1/3 of the price of quinoa.
As much as I love a good vegetarian burger (especially these quinoa burgers), I had come across a number of millet burger recipes, and was keen to try my hand at making my own. For these Spiced Millet and Chickpea Burgers I delved into the spice cupboard and used a lovely and fragrant combination of ground turmeric, cumin, coriander and cinnamon.
My favourite way to eat these pretty golden millet and chickpea vegetarian burgers is topped with preserved lemon yoghurt, rocket and fried onions on top of pita bread. They are also wonderful sans bread, served with a salad on the side.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1/2 cup millet
- 1/4 tsp salt
- 1 cup water
- 1 onion, diced
- 1 tbs olive oil
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 3 garlic cloves, minced
- 1/3 cup parsley, roughly chopped
- 1/4 cup mint, roughly chopped
- juice of half a lemon
- 1 tbs preserved lemon rind, finely chopped
- 1 1/2 tbs soy sauce
- salt and pepper
- 1/3 cup breadcrumbs
- 1/2 cup chickpeas, roughly chopped
- 2 eggs
- 1 tbs olive oil, extra
- PRESERVED LEMON YOGHURT:
- 1/2 cup yoghurt
- 1 tbs preserved lemon rind, roughly chopped
- 1 tsp lemon juice
- Add the millet to a saucepan over a medium heat and toast for 4 to 5 minutes, or until it smells toasty and the millet starts to turn golden. Add the water and salt and stir well and bring to a boil. Cover and reduce the heat to low and cook for 15 minutes. Remove from the heat and stand for 10 minutes before fluffing up with a fork. Allow the millet to cool completely before making the burgers.
- Meanwhile, place a frying pan over a medium low heat, and add the olive oil and turmeric, coriander, cumin and cinnamon and fry the onion until the onion is softened and the spices fragrant. Set aside to cool.
- Combine the millet, onion, garlic, herbs, lemon juice, preserved lemon, soy, chickpeas and breadcrumbs in a large bowl. Check the seasoning of the mix and add salt and pepper to taste. Add the eggs and mix well. Form the mixture into burgers (the mixture should make roughly 6) 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 on 3 to 4 minutes on each side, until golden.
- To make the lemon yoghurt place the yoghurt in a bowl and add the preserved lemon rind and lemon juice and whisk to combine.
- Serve on pita bread with fried onions, rocket and the lemon yoghurt or the accompaniments of your choice.
While millet is gluten free, I've used breadcrumbs in this recipe to help bind things together, however you could easily substitute your favourite gluten free flour to make them gluten free.