Best Millet Quinoa Veggie Burger Recipes

MILLET & QUINOA VEGGIE BURGER RECIPE

Steps:

• Combine millet, quinoa, potato and veggie stock in a large pot and bring to a boil. Reduce heat and simmer about 25 minutes. Sauté the red onion & garlic in coconut oil until you get the texture/coloration that you desire. I like mine to have a little bite and crunch still, so I don't cook it for long. Combine all of the ingredients and mix with a hand mixer, blender, or food processor. The food processor method really incorporates everything to give a sturdy patty, but if time doesn't permit they are great just mixing by hand too. Preheat oven to 350 degrees. Form burgers using approximately ¼ cup of mixture from the batch. Place each burger on a baking tray. Bake 20 min and then flip each burger and bake an additional 20 min. Let the burgers cool slightly. You can also pan fry them in a bit of oil (they get a bit crispier and have amazing flavor, but of course adds more oil and fat to the burger). This makes about 18 patties depending on the size. I form them on a cookie sheet lined with waxed paper and freeze them. Makes for really quick meals later in the week. :)

MILLET VEGETABLE BURGER

Steps:

• In a large bowl, combine millet, shallot, garlic, carrot, zucchini, parsley, thyme, and olive oil and mix well. Add egg and mix until fully incorporated; season with salt and pepper.
• Using a 1/2 cup dry measuring cup, scoop out millet mixture and lightly pack. Turn out onto work surface and flatten to make a burger. Repeat process making three more burgers.
• Heat a large skillet over medium-high heat. Add canola oil. When the oil is heated, add burger, working in batches if necessary. Cook, gently turning once, until a golden crust has formed on the bottom, 8 to 10 minutes per side. Alternatively, the burgers may be baked in a 375-degree oven on a baking sheet for 30 minutes.
• Serve on hamburger buns with lettuce and tomato and a dollop of yogurt.

QUINOA VEGGIE BURGERS

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
• Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
• Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
• Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.