Gluten-free millet burger recipe
If you haven’t tried the wholegrain cereal millet before, check out this easy recipe for a tasty veggie burger. Millet is rich in iron and complex carbohydrates in addition to being suitable for diabetics and celiacs, given the fact it’s gluten-free.
The macrobiotic restaurant at SHA Wellness Clinic in Alicante, Spain came up with the following recipe along with many other healthy options available to download at http://blog.shawellnessclinic.com/
- 3 cups of cooked millet
- Salt & Pepper
- ½ a grated onion
- ½ a grated carrot
- 1 teaspoon of mustard
- 3 tablespoons of chopped parsley
- Organic extra virgin olive oil
- It’s personal preference, but some people prefer to pre-soak millet overnight before cooking. To do this, submerge the grains in 3-4 times as much water for at least 6 hours.
- If you prefer not to presoak, then simply rinse well and drain.
- Presuming the millet is not presoaked, add the grains plus 3 cups of boiling organic vegetable stock or water to a large saucepan.
- Bring to the boil, reduce the heat and cover.
- Stirring occasionally, simmer for around 20-25 minutes or until all liquid has been absorbed.
- Remove from the heat and let the pot stand for 5 minutes before fluffing the millet with a fork.
- Mash the cooked millet with a wooden spoon.
- Add the grated onion, carrot, mustard, parsley and seasoning.
- Mix well before with damp hands, then form the mixture into round burgers patties.
- Grill or very shallow fry them in a little oil for 3 – 4 minutes each side, or until golden brown.
- Serve the burger in a spelt or rye bread bun (or gluten-free alternative).
- Serve and garnish with salad and organic tamari soy sauce.