recipe-  millet and quinoa burgers

recipe- millet and quinoa burgers

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millet and quinoa burgers

Fancy cooking something a bit different? These millet and quinoa burgers make the perfect appetiser or healthy snack.

INGREDIENTS (makes about 8 balls)

  • 1 small white onion, diced
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 teaspoon ginger, grated
  • 1 tablespoon coriander stems (optional)
  • 1 cup millet
  • ½ cup quinoa
  • 500 ml vegetable stock
  • 8 shiitake mushrooms, diced
  • 1 tablespoon arame (optional) this is a kelp
  • 1 corn cob, kernels removed
  • 1 cup sweet potato, grated
  • 2 tablespoon each Italian parsley and corianderleaves, finely chopped
  • ½ cup each black and white sesame seeds ( if you cant find black just use white)

Ginger And Tahini Dressing

  • 1 tablespoon hulled tahini
  • 1 teaspoon ginger juice (made by squeezing grated ginger)
  • 1 teaspoon apple cider vinegar
  • Water, as needed

In a medium-sized pot, sauté the onion in the oil until translucent. Add the garlic, ginger and coriander stems and stir again to coat. Add the millet and quinoa and stir to coat the grains thoroughly. Add the stock, mushrooms, arame, corn kernels and sweet potato. Simmer for about 20 minutes or until thegrains are tender and almost cooked.

Take the pan off the heat, put a lid on it and let the grains continue cooking in their own heat for at least 15 to 20 minutes. Take the lid off and allow the mixture to cool before covering again and leaving in the fridge.

make the dressing by whisking all the ingredients together, using enough water to thin it out to the consistency of pouring cream. Set aside.
Stir the herbs into the millet mixture. Using your hands, roll about ¼ cup of the mixture into a ball and roll in either the black or white sesame seeds. Keep making the balls, rolling half in black and half in white sesame seeds and place them on an oiled baking tray. Bake at 200°C (400°F) for about 10 to 15 minutes, or until they start to change colour. Serve on a platter with some mixed leaves and the dressing on the side or drizzled over the top.

CHEF’S TIP: Add half a cup of split red lentils for protein, or any veggie you like to the mixture.