Sweet Potato Millet Burgers
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
40
Spice
51
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Millet1 small
Shallot (very finely chopped)1 tsp
Ground Cumin1 tsp
Sweet Paprika3 tsp
Onion Powder1 large
Egg1 cup
CornmealDirections:
1
Bring 1 1/2 cups water to a boil in a small saucepan
2
Add the sweet potato and 3/4 teaspoon salt, reduce the heat to medium low and cook 10 minutes
3
Add the millet and chickpeas, reduce the heat to low and cook, covered and stirring occasionally, until the millet is tender and absorbs all of the water, about 20 minutes (add more water, if needed)
4
Turn off the heat and transfer the mixture to a medium bowl, letting it cool slightly
5
Stir in 1/2 cup breadcrumbs, the chiles, shallot, cumin, paprika, onion powder and 3/4 teaspoon salt
6
Shape the mixture into 4 patties, pressing them so they are about 1/2 inch thick
7
Place the patties on a plate and refrigerate 30 minutes
8
Lightly beat the egg in a medium bowl
9
In another medium bowl, stir together the remaining 1/4 cup breadcrumbs with the cornmeal
10
Place 1 chilled patty in the beaten egg, turning over the patty to coat the other side
11
Dip the patty in the cornmeal-breadcrumb mixture and sprinkle the mixture over the top of the patty, lightly pressing it on
12
Repeat with the remaining 3 patties
13
Heat a large nonstick skillet over medium heat
14
Add half of the canola oil and the patties and cook until they are golden brown, 3 to 4 minutes
15
Add the remaining oil to the skillet and use a spatula to carefully flip the patties (they will be somewhat soft); cook the other side until golden brown, 3 to 4 more minutes
16
Serve each burger on a bun with your favorite toppings
17
Photograph by Antonis Achilleos