I’m not naming names, ’cause I’m not like that. But there’s this certain restaurant in town (one of the only ones to get a real handmade veggie patty) that has a big ole’ quinoa-based veggie burger.
The fries and sweet tea rock, but let me tell ya, the burger? Eh.
Great flavor, but it’s missing one BIG thing. Something to hold it all together.
Get yourself together veggie patty.
Take a bite and it comes squeezing out of the sides, and you’re left eating a big bite of tomato, onion, and gluten free bun.
Now, I’m not saying mine are perfect. But I have figured out the key to mine. And that’s to keep the burgers on the smaller side, so all sides can get crispy.
The great thing about these burgers is that they really are easy to make. You can actually taste the burger before you cook it (to adjust flavors) because there’s nothing harmful in them.
I don’t usually eat these with a bun, but you can! Suggested toppings? Avocado, caramelized or grilled onions, tomato, lettuce, sprouts, hickory BBQ sauce, honey mustard (vegenaise, Dijon mustard, raw honey). Pick your fav and roll with it!
I also love to make the burger the topping of a salad. It brings a little substance, especially if you’re extra hungry.
Before making this recipe, keep in mind you’ll need time to cook a sweet potato and millet (I LOVE millet!!), AND you’ll need 20 minutes to let them harden in the fridge.
My secret? Cook the sweet potato and millet the night before as you’re cleaning up the kitchen and let it cool in the fridge all night. Perfect solution. You can also pre-make the patties and bake them when you’re ready.
Ok, on to the recipe. I hope you enjoy!
- ¾ cup millet
- 1.5 cups vegetable broth
- 1 large sweet potato, baked
- 1 15 oz can black beans, drained and rinsed
- ¼ cup diced onion
- 1 T ground flaxseed
- 1 t cumin
- 1 t garlic powder
- 1 t smoked paprika
- ½ t sea salt
- ¼ t ground black pepper
- ½ cup organic cornmeal
- It would be best to cook the sweet potato and millet the night before and let sit in the fridge all night....
- To cook millet, put ingredients in a medium pan and bring to a boil.
- Cover and reduce heat to low.
- Simmer for 15 or so minutes until all liquid is absorbed.
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- Put the black beans in a large bowl.
- Smash with a potato smasher or fork, leaving some whole beans.
- Peel the baked sweet potato, and place in the large bowl.
- Mix together.
- Add one cup of cooked millet. Depending on the size of your sweet potato, you may need more at the end if the mixture is too sticky. If not, store the rest in the refrigerator for another use.
- Add onion and spices. Mix well.
- Sprinkle cornmeal on top of mixture and mix well with hands.
- The mixture will be sticky, but not too sticky. If you need more millet or cornmeal, now is the time to add it.
- Using your hands, make 10 medium sized patties and place on baking sheet.
- Place in the refrigerator to harden for 20 minutes.
- Bake for 20 minutes. Flip burgers. Bake for another 15 until hardened.