Grain 'n' Garden Burgers
(I made grain balls and sprinkled with Nutritional Yeast)
"Vegan Cooking" by Beverly Lynn Bennette & Ray Sammartanto
Yield: 4 burger sandwiches
1/4 cup millet
1/4 cup quinoa
1 1/4 cup vegetable broth
3/4 cup frozen mixed vegetable blend (carrots, green beans, corn, and peas)
2 TBS. raw sunflower seeds
1/4 cup green onions, thinly sliced
1 TBS. garlic, minced
1 leaf kale, stem removed, and finely chopped
1 TBS nutritional yeast flakes
1 TBS tamari or Bragg Liquid Aminos
2 tsp. toasted sesame oil
1 tsp. Italian seasoning blend
1/2 tsp. sea salt
1/4 tsp black pepper
3 TBS cornmeal
2 Gluten-free hamburger buns or rolls, split
Lettuce leaves, tomato slices, vegan cheese slices, pickle slices, pickle relish or toppings of choice
Vegan mayonnaise, mustard, ketchup, or condiments of choice
1. Place millet and quinoa in a fine mesh strainer and rinse well under running water. Transfer millet and quinoa to a medium saucepan over medium heat. Toast millet and quinoa, stirring often, for 2 or 3 minutes or until it begins to "pop" and some is lightly browned.
2. Remove from heat, add vegetable broth, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until liquid is absorbed. Remove from heat, and set aside for 5 minutes to allow grains to steam.
3. Meanwhile, in a dry, small nonstick skillet over medium heat, cook frozen mixed vegetables, stirring often, for 2 minutes to thaw. Add sunflower seeds, and cook, stirring often, for 2 minutes.
4. Add green onions and garlic, and cook for 1 or 2 minutes or until sunflower seeds are lightly toasted. Add kale, and cook for 1 minute or until it just beings to wilt. Remove from heat.
5. Add nutritional yeast flakes, tamari, toasted sesame oil, Italian seasoning, salt, and black pepper, and stir well to combine. Add cooked vegetables and cornmeal, and stir well to combine.
6. Preheat the oven to 425 Degrees F. Line a cookie sheet with parchment paper.
7. Use a 1/2 cup measuring cup to portion each burger patty by lightly filling and gently packing burger mixture into the cup with the back of a spoon. Flip over patty onto the prepared cookie sheet, and give the cup a tap to release the patty. Repeat with remaining burger mixture to make 4 patties. Using a burger press or your hands, slightly flatten patties.
8. Bake for 15-23 minutes or until patties are lightly browned around the edges. Serve burgers on buns with your choice of toppings and condiments. Serve hot.
Variations: Alternatively, you can chill burgers for 15 minutes, and then cook them in a large nonstick skillet with a little olive oil for 2 or 3 minutes per side or until lightly browned. You can also replace the millet and quinoa with 2 cups of other cooked grains, such as rice, (couscous or bulger- not gluten-free).