Millet burger: the second recipe with chickpeas and vegetables – Tale Of Travels

I millet burger I am a second dish simple and tasty, which will appeal to young and old alike. It’s about a vegan recipe and gluten-free, perfect for those who like to experiment with new flavors and suitable for everyone, even those who follow a purely vegetable diet or those who are intolerant. The thousand is one gluten free cereal which comes with small round and yellow seeds, with a delicate and sweet flavor: in our preparation it is rinsed, cooked by absorption in salted water then mixed with the boiled chickpeas. Add the zucchini, carrots, leek and spring onion previously sautéed in the pan, form the burgers using a cookie cutter then proceed to the baking: golden and fragrant, they are served with a seasonal salad and a delicious vegan mayonnaise.

As an alternative to cooking, you can cook burgers In the caserole with a drizzle of oil for 10-15 minutes. Great for any family lunch or dinner, you can pair them with a side of baked potatoes, a serving of grilled vegetables or use them to fill a sandwich with avocado mayonnaise or your favorite sauce. If the mixture is too soft, we advise you to adjust the consistency by adding a little Chick pea flour or of breadcrumbs. In the absence of a pastry circle, you can form the burgers with your hands, taking care to moisten your hands well to prevent the mixture from sticking.

Learn how to make millet burgers with walkthrough and tips. Also try the millet and broccoli meatballs, quinoa burgers and bulgur burgers with sun-dried tomatoes.

How to make millet burgers

After rinsing the millet, cook it in lightly salted water equal to twice its volume for 15 minutes. 1.

Once cooked, drain it 2 and set it aside.

Arrange the leek and spring onion on the cutting board 3.

Chop them with a knife 4.

Transfer them to a non-stick pan with a tablespoon of oil 5.

Grate the zucchini and carrot 6.

Add them to the pan with the leek and the spring onion seven. Cook for 8-10 minutes, salt and turn off.

Pour the cooked millet into a bowl 8.

Add drained chickpeas 9.

Parsley flavor ten.

Reduce everything to a fairly homogeneous puree with an immersion blender 11.

Add cooked vegetables 12.

Add them to the rest of the ingredients 13.

Brush an 8cm diameter pastry ring with a little oil and place it on a baking sheet lined with parchment paper. Start forming the burgers by putting some of the millet mixture inside the pastry circle 14.

Tap to level and remove the ring 15then wipe it with paper towel.

Continue until you have formed all the burgers 16.

Drizzle the burgers with oil 17 and bake at 200°C for about 20 minutes or until lightly browned.

Serve the burgers with a salad and vegan mayonnaise 18.

Tips

You can replace the chickpeas with lentils and enrich the burgers with vegetables you prefer: peppers, potatoes, peas and so on. If you want to spice them up, you can add paprika, ginger, turmeric, cumin, coriander, rosemary, chives to the ingredients, according to your personal taste.

For the preparation of this recipe, you can also use the dried chickpeas: in this case, you will have to hydrate them for 12 hours in a bowl filled with water and then boil them for 15-20 minutes.

If you wish, you can accompany the millet burgers with the baked potatoes: Peel 4 potatoes, cut them into small pieces and place them in the pan with the burgers. Season them with oil, salt and rosemary, then cook in the oven: you will obtain a complete dish, ready to serve.

storage

You can store millet burgers in the refrigerator for one dayinside an airtight container.