Millet burgers
Ingredients
Millet:
- 1 cup (190 grams) raw millet
- 2 tablespoons olive oil
- 2 cups (500 milliliters) vegetable broth or water
Sauce:
- 1/2 cup (125 milliliters) Plant Mayonnaise
- 1 tablespoon minced gherkins
- 1 tablespoon mustard
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon maple syrup
- 1 teaspoon ketchup
- 1 teaspoon apple cider vinegar (optional)
- 1/2 teaspoon celery salt
Millet patties:
- 2 tablespoons olive oil
- 1 onion, minced
- 1-1/2 cups (120 grams) thinly sliced white button mushrooms
- 2-1/2 cups (250 grams) cooked millet
- 1 cup (160 grams) cooked brown rice
- 1 cup (108 grams) breadcrumbs
- 1/4 cup (60 milliliters) ketchup
- 1 teaspoon salt
- 1 teaspoon garlic powder
To serve:
- 6–9 hamburger buns
- Lettuce leaves
- Sliced tomato
- Sliced pickles
- Thinly sliced onion
- Coleslaw (optional)
Plant mayonnaise:
- 1 teaspoon lemon juice
- 1 teaspoon cider vinegar
- 1/4 cup (60 milliliters) plant milk
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/2 cup (125 milliliters) vegetable oil
Cashew Parmesan:
- 1 clove garlic, minced
- 1/3 cup (45 grams) cashews
- 1/3 cup (20 grams) nutritional yeast
- 1/2 teaspoon fleur de sel
Coleslaw:
- 1 small green cabbage (about 560 grams)
- 1/2 cup (125 milliliters) Plant Mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 carrots, grated
Directions
Millet:
- Thoroughly rinse the millet, then drain.
- In a large pot over medium heat, heat the oil. Add the millet and cook for three to four minutes, until lightly toasted.
- Add the vegetable broth. Bring to a boil, then lower the heat and cover. Simmer for 20 minutes, or until the liquid is fully absorbed. Remove the pot from the heat and let the millet rest, covered, for 20 minutes.
Sauce:
- In a bowl, whisk all the ingredients together. Set aside.
Millet patties:
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, heat the oil, then add the onions and mushrooms and cook for three to four minutes.
- Transfer the onion and mushroom mixture to the bowl of a food processor. Add the remaining patty ingredients. Pulse for about one minute total, or until you reach a coarse texture.
- Use an ice-cream scoop to divide the mixture into six portions, then flatten into patties.
- Heat an oiled skillet over medium-high heat, then sear the patties for two minutes on each side. Transfer the patties to a baking sheet.
- Bake for ten minutes.
To serve:
- Slather the hamburger buns with the sauce, then add the millet patties and garnish with some lettuce, tomatoes, pickles and onions. Add a bun slice if you want to make this a double-decker. Serve with coleslaw, if desired.
Plant mayonnaise:
- In a blender-proof container, place the plant milk, Dijon mustard, maple syrup, and salt.
- Blending continuously using a hand blender, drizzle in the oil until the mayonnaise emulsifies.
- As soon as the mayonnaise starts to thicken, add the lemon juice and cider vinegar. Pulse to combine.
Cashew Parmesan:
- Place all the ingredients in the bowl of a food processor, then pulse to coarsely chop and combine.
Tip: The cashew parmesan will keep refrigerated for up to four days.
Coleslaw:
- Slice the cabbage into quarters, then core.
- In a food processor or using a mandoline, thinly shred the cabbage. Set aside.
- In a large bowl, whisk together the mayonnaise, vinegar, maple syrup, salt, and onion powder.
- Add the shredded cabbage and grated carrots and toss to combine.
- Leave to marinate for one hour or refrigerate overnight.
Excerpted from The Buddhist Chef by Jean-Philippe Cyr. Copyright © 2019 Jean-Philippe Cyr. Photography by Samuel Joubert. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
