Recipe
Main Dish
Veggie-Millet Burgers
Primary Media
Description
Gluten-free millet lends a mild corn flavor and heartiness to meatless burgers. Bake and freeze patties to use for future sandwiches or salads.
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
⅔ c. dry millet | ||
1 ⅓ c. water | ||
3 slice(s) gluten-free multi ancient grain bread | ||
2 Hy-Vee large eggs, lightly beaten | ||
¾ c. shredded zucchini | ||
½ c. Hy-Vee Select shredded Asiago cheese | ||
¼ c. chopped onion | ||
¼ c. shredded carrot | ||
3 clove(s) garlic, minced | ||
2 tsp. finely chopped fresh basil | ||
1 tsp. finely chopped fresh oregano | ||
½ tsp. Hy-Vee kosher salt | ||
¼ tsp. Hy-Vee black pepper | ||
6 Hy-Vee Bakery whole grain hamburger buns, split and toasted | ||
2 medium tomatoes, sliced | ||
4 oz. fresh mozzarella cheese, sliced | ||
Arugula, optional |
Directions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- In a 2-quart saucepan, toast millet over medium heat for 4 to 5 minutes or until golden and fragrant. Add water to saucepan. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- Meanwhile, in a food processor pulse bread until coarse crumbs form; remove 1 cup bread crumbs. In a small bowl, combine eggs, zucchini, Asiago cheese, onion, carrot, garlic, basil, oregano, salt and pepper. Stir in millet and bread crumbs. Form into six patties. Place on prepared baking sheet.
- Bake for 15 minutes. Turn patties and bake for 5 minutes more or until golden. Serve on buns with tomato slices and mozzarella slices and, if desired, arugula.
- To store and serve later, cool patties. Layer patties between parchment paper and transfer to a storage container. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. If frozen, thaw patties in refrigerator. Reheat patties in the microwave.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 90mg
- Sodium: 690mg
- Total Carbohydrates: 55g
- Protein: 19g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 20%
0%
Iron 20%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Back to School 2016. Chef Andrew from Ankeny #1, KCCI-TV recipe, July 30, 2016