Millet is one of our favorite grains: it's slightly sweet, nutty, and can be prepared crunchy like rice or creamy like oats. It's a wonderful base for a grain bowl, as a side dish to soups or roasted squash, or, in this case, shaped into a burger and baked until crisp.
Fun fact about grains: when brought to a boil with cold or room-temperature water, they will become creamy in texture. If boiling water is added to a toasted grain, it will come out fluffier in texture. Because we needed the millet in these patties to be soft enough to form into patties, we used the first technique. While you could pan-fry millet on its own (in a hot frying pan slicked with oil), we turned these into a main course for dinner by adding some veggies and leafy greens.
We used the vegetables and herbs we had on hand, but feel free to use this recipe simply as an outline. Swap spinach or chard for the kale, carrots for the parsnips, or fresh thyme for the rosemary. Top with caramelized red onion chutney, or any chutney or jam of your choosing.
Crispy Millet Burgers with Kale and Rosemary
Serves 6
Ingredients
- 1 cup millet, rinsed
- 2 cups water
- 2 tablespoons olive oil, divided
- 1 shallot, minced
- 1 large bunch kale, chopped
- 2 parsnips, peeled and shredded
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- 1/4 cup plain yogurt
- 1 large egg, lightly beaten
- red onion chutney, to serve!
Combine millet, water, and a pinch of salt in a saucepan and bring to a simmer. Reduce heat to low and simmer (with the lid on) for 20 minutes, or until all water has been absorbed and the millet is tender. Set the cooked millet aside, leaving it in the pot for now.
Heat one tablespoon oil in a large skillet over medium heat. Add the shallot and cook until softened, about three minutes. Add the chopped kale and the shredded parsnips, and cook until the kale is wilted. Stir in the garlic, rosemary, and a pinch each of salt and pepper and cook for another 30 seconds. Transfer to a large bowl, and then add the cooked millet you had set aside to bowl as well. Stir to combine.
3) Stir the yogurt and egg into the millet mixture. Divide mixture into 12 equal patties, packing firmly into 1/4 inch cakes, and place onto a parchment paper lined baking sheet. Refrigerate cakes until chilled and firm, about 30 minutes.
4) Meanwhile, preheat the oven to 350°F.
5) Bake the patties for 30-40 minutes, flipping halfway through. Burgers should be lightly browned on each side and the edges should be crispy.
6) Top with the red onion chutney, and enjoy!