Recipe

Upside Down Millet Burger

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Upside Down Millet Burger

My job offered a vegan workshop which I totally missed because I didn’t pay attention to the streaming time difference. Anyways they had sent me the recipe and I still tried it. This recipe is by Chef Michael Lachur whose IG I could’t find to tag. 

I doubled up the ingredients from the original recipe and I was able to make 6 medium size patties. 

200g beetroot, finely grated (2 small beets)
2 small garlic cloves, pressed
6 tablespoons (60g) raw millet 
6 tablespoons sunflower seeds, toasted ( you can also use pumpkin seeds)
4 tablespoons sesame seeds, toasted.
3 tablespoons vegetable oil 
2 tablespoons soy sauce (or tamari)
2 tablespoons fresh parsley, chopped
2/3  teaspoon ground coriander
2/3 teaspoon ground ginger
200 g of red beans, rinsed and drained (kidney beans)
4-6 tablespoons bread crumbs or oat flour (I made oat flour by grinding oats in the blender)
Salt, pepper and chilli powder to taste.

Set the oven to 395F (200c). In a small pot toast millet until golden brown. Add 100ml water and a pinch of salt and bring it to boil, cover, reduce heat to low and simmer until millet is overcooked. Toast sunflower seeds on a non stick pan and after a couple of minutes add sesame seeds. Place them in a medium bowl together with grated beetroots, pressed garlic, vegetable oil, soy sauce, chopped parsley, ground coriander, ginger and chilli. Mash beans with a fork (or a cup if you are impatient like me) and add to the bowl. Add cooked millet and oat flour and season with salt, pepper and chilli powder. Mix it altogether with your hands and prepare six patties. Place the patties on a non stick tray in the oven for 20 minutes. 

Don’t forget to heat up your burger buns with vegan butter (or regular). It makes it so much better. I added tomato slices, pickles, @followyourheart provolone slices and some arugula. I used vegan mayo and horseradish mustard . 

 

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