This recipe is my perfect version of a veggie burger. They hold up well and have a perfect texture: not too mushy and not too dry. I love all the flavor this recipe provides. These patties are made with millet and garbanzo bean flour – if you haven’t tried this combination you are in for a real treat. They work beautifully together in this recipe, taste great and are naturally gluten-free.
- 1.5 cups water
- 1/2 cup dry millet
- 3 tablespoons avocado oil (or grapeseed or raw coconut oil), divided
- 1 large white onion, finely minced
- 4 garlic cloves, finely minced
- 1.5 teaspoons salt (or more to taste)
- 1/2 teaspoon black pepper
- 1 large carrot, peeled and finely minced
- 2 stalks celery, finely minced
- 3 cups spinach, finely chopped (or sub fresh Italian flat leaf parsley or fresh cilantro)
- 1 teaspoon turmeric
- 3/4 teaspoon smoked paprika
- 1 cup garbanzo bean flour (or substitute amaranth flour)
- 1 tablespoon maple syrup
- In a small pot over high heat, bring water to a boil. Add millet, cover and simmer on low for 25-30 minutes until water is fully absorbed. While the millet cooks proceed with the next steps.
- Roughly chop the onion, carrot, celery and spinach. In a 3-cup mini food processor, blend/process the chopped vegetables until finely minced/grated. You want to add the chopped onion, carrot, celery and spinach one at a time. Set the minced veggies aside in a bowl until ready for cooking in next step.
- Heat 1 tablespoon avocado oil in a large saucepan on medium. Add onions, garlic, salt and pepper and cook stirring occasionally until onions are translucent (about 5 minutes). Stir in the carrots, celery, spinach, turmeric and smoked paprika and cook for another 3 minutes.
- Turn off the heat. Add the cooked millet, garbanzo bean flour and maple syrup to the saucepan. Stir until well combined. Taste and adjust seasonings as needed. You may want to add more smoked paprika, salt, pepper or maple syrup. Transfer the mixture to a large bowl and allow the mixture to fully cool. Wash and dry the saucepan so you can reuse for the next step.
- Form the mixture into approximately 10 patties (about 3-4 inches in diameter and about 3/4 inch thick).
- Heat the saucepan to a fairly high temperature (to prevent sticking) and coat with 1 tablespoon of oil. Saute each patty on both sides until firm and golden browned. You will need to do this in 2-3 batches depending on the size of your pan. Do not overcrowd the pan. Transfer finished patties to a plate to cool. Once cooled store in an airtight container for up to one week. These patties can be used on burger buns, wrapped in romaine leaves and also pair well with salads. I enjoy them plain with my 3-Ingredient Homemade Vegan Honey Mustard Sauce and fresh avocado slices.