After the long weekend of eating BBQ it is time to shake things up with some veggie burgers!
I think that homemade veggie burgers are always better than store-bought and these are easy to make, just remember that for this recipe you need to soak the millet overnight.
Oh, and in case you were just wondering Gordy did not eat these burgers, he had shrimp.
This recipe was adapted from my new book that Yale gave me for Mother’s Day, The Beauty Detox Solution.
- 1 ½ cups water
- ½ cup dry millet
- ¼ cup water
- 2 garlic cloves, finely minced
- 1 large onion, finely minced
- 3 cups swiss chard, finely chopped
- 2 stalks of celery, finely minced
- 2 small carrots, minced
- sea salt
- 1 Tbsp cumin
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 1/2 cup amaranth flour
- 1 Tbsp oil, for pan cooking ( I like coconut or grapeseed oil)
- Rinse and soak the millet in water overnight before preparing the burgers.
- When you are ready to make the burgers add the millet to boiling water, reduce heat to a simmer and cook for about 15 minutes until the millet is soft.
- When millet is ready let cool.
- Sauté the garlic and onion in 1 tbsp of oil until the onions are translucent.
- Add the swiss chard, celery, and carrots and cook for a few minutes, then mix in the sea salt and additional seasonings.
- Add the cooked millet and stir well.
- Take pan off the heat and add the amaranth flour to the mixture.
- Mix well.
- When the mixture has cooled form into small round burgers.
- When ready to eat heat a large pan and add oil.
- Cook each burger on both side until golden brown.
Good with dijon mustard.