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
While not a complete protein, like quinoa, unlike quinoa, one of the advantages millet has is it's price, which is roughly about ⅓ 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.
📖 Recipe
Ingredients
- ½ cup millet
- ¼ teaspoon salt
- 1 cup water
- 1 onion, diced
- 1 tbs olive oil
- 1 teaspoon ground turmeric
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- 2 teaspoon ground cinnamon
- 3 cloves garlic, minced
- ⅓ cup parsley, roughly chopped
- ¼ cup mint, roughly chopped
- juice of half a lemon
- 1 tbs preserved lemon rind, finely chopped
- 1 ½ tbs soy sauce, gluten-free variety if needed
- salt and pepper
- ⅓ cup breadcrumbs
- ½ cup chickpeas, roughly chopped
- 2 eggs
- 1 tbs olive oil, extra
- PRESERVED LEMON YOGHURT:
- ½ cup yoghurt
- 1 tbs preserved lemon rind, roughly chopped
- 1 teaspoon lemon juice
Instructions
- 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.
Georgia says
Yummmmmmmmmmmmmmmm!
Cybele @ BlahBlah says
I've been wanting to cook with millet for ages, but hadn't found any inspiring recipes. Now I have - thank you!
Jennifer says
Enjoy Cybele. 🙂 Let me know what you think.
Sneh | Cook Republic says
Such a good looking burger - very falafel! I love millet, it is such a gorgeous and overlooked grain. x
Jennifer says
You're right, they are a bit felafel like, come to think of it. And I agree, millet is gorgeous. I'll definitely be using it more. 🙂
Liren says
Lovely! This reminds me of a hearty falafel...I haven't cooked enough with millet, and I must remedy that!
Jennifer says
I'm sure you'll love it Liren 🙂
Rosa says
Scrumptious! Vegetarian burgers of this kind are always mighty delicious. Great recipe.Cheers,Rosa
Jasmine | The Gluten Free Scallywag says
I LOVE the look of these burgers, such a tasty combo of flavours. I've got a packet of millet in the cupboard that I've not yet played with, these may just be their time to come out and shine!
Jennifer says
My millet sat for a while in my pantry too before I decided I had better put it to some use. 🙂
Cara's Healthy Cravings says
Beautiful photo and delicious recipe! Mmmm!
Laura (Tutti Dolci) says
I haven't tried millet but these burgers look so good (they remind me of falafel). Love the lemon yoghurt!
thelittleloaf says
These look delicious Jennifer! I've tried millet a couple of times and don't think I quite got the cooking time right, it was a bit too fluffy for my liking. I love how you've used it in these burgers - great quinoa alternative!
Sasha says
I've never had millet but these burgers look amazing. The recipe reminds me of falafel 🙂
Amy says
I love millet, and anything with chickpeas definitely has my name all over it!
Eva says
Hey Jennifer, your recipe looks delicious which I'm absolutely going to try. But I'm confused on the chickpeas. Are they in their dry form, or soaked?
Jennifer says
Hi Eva 😀 I've used soaked chickpeas here. You could also use tinned, however I would suggest rinsing them first. Let me know how you get on with the recipe.
LA says
Made this recipe tonight with mixed results. The flavor profile is spot on. Only half the patties held shape though. Definitely learned the hard way that tall and thick will hold shape better than thin and large. Would appreciate more photos/description on what the consistency the mixture should be just before making the patties: think mine were too wet. Also, would appreciate more details about successful frying. Despite the mixed results, I would give this recipe another go and hope for complete success. Really enjoyed the texture too.
Jennifer Schmidt says
Thank you for the feedback LA. I'm glad you enjoyed the flavour, and I'm sorry the patties didn't hold their shape. 🙁 What size eggs did you use? I use large eggs. After I've cooked the millet I leave the millet to stand in a fine mesh strainer to remove any extra moisture. I also do the same with the chickpeas while the millet is cooling. With these burgers I make the patties about the size of the palm of my hand, and roughly the the same thickness too. That being said, as you mentioned, moisture is an issue with veggie burgers. I always make one small pattie and fry it to test the cohesiveness of the mixture. If it is too wet then I add more breadcrumbs. I hope that helps. Feel free to let me know if you have any other questions. 😀
Arj says
I'm surprised no one mentioned the preserved lemon rind. I've never seen any to buy in Australia so wondering what I can sub for this please, would you use lemon zest?
Nicole @ Delicious Everyday says
Arj, you can usually find preserved lemons in gourmet food stores, and even some supermarkets (IGA is a good place to look). But if you can't find any add lemon zest. It's not quite the same but will do in a pinch 😀
Maria says
Tried these today and they were great! And the lemon yogurt with them was perfect. I couldn't get mine to keep patty shape, but I didn't mind a bit. Definitely making again especially with all the wonderful herbs and spices in them. Thanks!