These Millet & Bean Burgers are a must try for your next burger night! Hearty, wholesome and so very delicious, they’re a favorite at my home.
Made with simple, easy to source ingredients, these scrumptious 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 hope you give these a try! Detailed recipe in the recipe card below.
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
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!!