Wednesday, July 6, 2011

Millet Veggie Burgers

I've never used millet before. Apparently neither has anyone in NYC because I had to go to 4 stores to find it. “Excuse me sir, do you have millet? How do you say Millet in French? Meeee-lit” Oh right were not in France, were in NYC, aren’t we supposed to be one of the most advanced cities in the world? Anyway, after finally securing my Millet stash the cooking began.

I’ve been looking for a good veggie burger recipe for a few days and what I found is that most veggie burgers had almost no veggies. I wanted a veggie burger with as many veggies as possible. I just said veggie 6 times, that’s a good sign.
According to my vegan friend millet is the next quinoa. Its rich in B vitamins, potassium, iron and like quinoa, is a good source of protein. Chickpeas are also a good source of protein, fiber and folic-acid.
This was my second time cooking with coconut oil and I have to tell you i’m kind of obsessed. The health benefits are impressive but the smell and taste make my inner hippie do a happy dance. Coconut oil is good for everything, hair care, skin care, your immune system and so much more. This oil has certain acids with antimicrobial, antioxidant, antifungal and antibacterial properties. You can rub it on your hair, your skin if you have irritations and now cook with it. Virgin coconut oil has more vitamin E, antioxidants and minerals than regular coconut oil, which is robbed of these properties from refining, heating and bleaching. Good to know, right?

Millet Veggie Burgers

1 cup millet
½ cup canned organic no salt chickpeas
1 cup grated carrot
1 cup grated zuchinni
2 stalks of corn
4 egg yolks (or 2 whole eggs)
1/2 onion diced
3 garlic cloves diced
Olive oil
Virgin Coconut oil for frying
Breadcrumbs as needed

1.     Rinse and cook the millet like rice. 2 cups water to every 1 cup millet. Cook covered on simmer for 40 min or until water is absorbed.
2.     Sautee the onion and garlic in olive oil until translucent, set aside.
3.     Soak the chickpeas for 15 min, rinse twice.
4.     Boil the corn, cut kernels off.
5.     Pulse chop the corn and the chickpeas in food processor.
6.     Grate the carrots and zuchinni in one bowl.
7.     Add the corn, chickpeas and millet to the veggie bowl.

8.     Add eggs and breadcrumbs and mix until you get the right texture. Form patties.

9.     Fry 3 minutes on each side.

Makes 10-12 patties. Serve in pieces as finger food.
Before cooking, these patties can be spiced up with anything you want. Cumin, coriander...go crazy.


  1. YUM!!! Im so gonna try it. maybe for dinner, but I have to see if I can get gluten free bread crumbs

  2. Yayyy they worked! Yummm they sound amaze!
    Ur "vegan friend" sounds very cool ; )
    U forgot to mention these r for baby n babys' mom n dad!
    Btw millet is also delish as a bfast grain instead of oatmeal with some agave n cinnamon

  3. Those look DELICIOUS!! Can you ship some to me??

  4. if i am reading correctly - you posted this at 4:11 AM???