Mighty Millet Bite-Size Burgers
Enjoy one, two or more of these slider-sized patties made with my favorite ancient grain, millet. It’s milder than quinoa and also has a fluffier texture that binds well when blended. These burger bites are tender yet firm, and superb on salads in a gluten-free pita or lettuce wrap, and can even be topped and eaten as a hand-held appetizer. The mildly cheesy flavor makes a perfect base for seasonal spreads like bruschetta.
Makes: 16 veggie burger bites
Free of: gluten and all top allergens
- 3 1/2 cups fresh cooked millet
- 1/3 cup finely grated carrot
- 1/4 cup coconut oil* or olive oil, plus additional for cooking
- 3 tbsp shelled certified gluten-free hemp seeds, ground
- 3 tbsp nutritional yeast
- 4 tsp psyllium husk
- 1 tbsp arrowroot starch (can substitute corn starch)
- 1 tsp lemon juice
- 1 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
*A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
- Place all ingredients in a food processor or high-speed blender and process briefly, until it comes together into a slight sticky dough with little bits of millet remaining.
- Divide dough into 16 balls and shape each into a small burger patty, about 1/4-to 1/2-inch thick.
- Heat a drizzle of olive or coconut oil in a skillet over medium-low to medium heat. Add several patties, in a single layer and cook 3-5 minutes per side, or until lightly browned. Repeat with remaining patties.
- Chop or finely mince 1 1/4 pounds grape or cherry tomatoes. Drain tomatoes of excess liquid and seeds and place in a bowl with 1/4 thinly sliced basil, 1/4 cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 minced garlic clove (optional), 1/2 teaspoon salt and fresh ground black pepper, to taste.
- Gently stir to combine. Cover and chill for at least 1 hour. Serve a small spoonful atop each Millet Burger Bite.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes