It was a busy and indulgent weekend that went by. A couple of catering gigs on Saturday followed by a mega family lunch at home on Sunday. I never quite got out of the kitchen!! Come Monday morning, I was more than ready to get back in the kitchen and make something light yet wholesome for us. With daughter’s exams right around the corner and burgers being her BESTEST. FOOD.EVER… I decided to make these Millet & Bean Burgers. It turned out to be a wonderful treat for all of us!
Made with simple, easy to source ingredients, these spicy burgers are a cinch to make. They are wonderfully robust and complex in flavor. Millets retain their bite while the slightly mashed kidney beans provide the creaminess, dusting of polenta gives the burgers a lovely crunch. Combined with crispy lettuce, sharp onions, pickled cucumber, fresh tomato, and my homemade vegan mayonnaise….this was a deeply satisfying meal!!
Gone are the days when veg burgers were an option only for vegetarians or for those on a weight loss diet. These days, with more and more people veering towards making healthier food choices, there is a plethora of exciting veg burgers out there…apart from that “aloo tikki burger”. Thank goodness!!
Eating clean, real whole foods has never been more fun or delicious. I’d love to hear about your favorite burger story!!
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Millet & Bean Burger
- 150 gms Kidney beans soaked overnight
- 150 gms Millet
- 1 Onion, large diced finely
- 4 cloves garlic minced finely
- 2 Tomatoes deseeded and diced finely
- Parsley small handful, chopped finely
- 2 Tbsp Sambal Olek chilli sauce
- 1 Tbsp Lemon juice
- 50 gms Polenta (cornmeal) optional
- 3-4 Tbsp olive oil
- Salt & Pepper to taste
- Pressure cook the drained, rinsed kidney beans in salted water. Once cooked, drain well.
- Rinse and cook the millet in plenty of lightly salted water. Once its ready, in about 10-12 minutes, drain it and rinse it well with cold water. Drain again and set aside.
- Saute the onions and garlic in 1 Tbsp of olive oil for about 5 minutes, till slightly softened. Add the chopped tomatoes, chillies, drained millet, Sambal Olek and salt & pepper to taste. Let it all cook for another 5 minutes. Take it off the heat. Mix in the lemon juice and parsley. Taste and adjust seasoning. Cool this mixture for 10 -15 minutes.
- Meanwhile, place the drained kidney beans in a large bowl and mash roughly with a fork. Add the cooled millet mixture and mix it all together very well. We are looking for a chunky sort of a mixture here, so don't worry about getting everything smooth and pasty. Taste and adjust for seasoning again.
- If the mixture seems a little wet, add some polenta or semolina, to bind it together. It will be still be a little sticky. Shape into 10-12 patties.
- Sprinkle some polenta/ semolina on a tray and place the patties on top. Sprinkle some more polenta on top. Refrigerate these for a couple of hours or until you are ready to eat. This is important, otherwise the patties will crumble in the pan as they are very soft.
- Preheat a large skillet, add 1 tbsp of olive oil and carefully place the patties in the pan. Cook for 6-8 minutes each side, or until browned and crispy on both sides.
Assemble the burgers :
- Split each burger bun in half, smear with mayonnaise, mustard. Top with lettuce, tomatoes, onions, pickles and the burger patty. Enjoy!!