Millet, spinach and almond Vegan Burger
Updated: May 13
I love these burgers! I baked them, but they can also be fried in a pan. The consistency is soft but compact, tasty, with a crunchy note given by the almonds. Truly among the best burgers I've ever had, they are also excellent in a sandwich with salad, tomato and mayonnaise.
I recommend using fresh spinach, if seasonal, as it is much tastier and better from a nutritional point of view than frozen ones. In any case, if you can't find fresh spinach, use frozen as well, cooking them in a pan with a drizzle of oil, salt and leek. When they are soft, squeeze them from the excess water and weigh 250g for this recipe.
Millet is one of the gluten-free "minor cereals" belonging to the Poaceae family. It is presented to buy in small yellow grains, which when cooked triple in volume. Sadly known only as bird food, millet is actually a very nutritious, high-protein food, plus it is naturally gluten-free, making it perfect for people with celiac disease. Before cooking it, it is good practice to rinse it under running water, while it does not need soaking. It is normally cooked in water with the proportion 1: 5 however I use less water as I find that it stays slightly more al dente this way, which I prefer. Millet cointains vitamins A, vitamin E, vitamin K and those of group B, iron, phosphorus, calcium, magnesium and zinc. Millet is excellent cold in summer salads, or hot to enrich soups and broths, cooked directly in broth with other vegetables or, as for this recipe, cooked with the pilaf method (boiled until it absorbs all the water) and subsequently worked to create burgers. You can bake them in the oven or fry.
For 40 balls, or 20 burgers
200 g millet (raw weight);
350 g spinach (raw weight);
50 g almonds, roughly choppe;
1 leek, the white part;
Salt and pepper;
2 tbsp evoo;
4 tbsp breadcrumbs.
2 tbsp heaped of chickpea flour (optional);
300ml soy milk sugarfree (or water);
Rinse the millet under water and cook it with the proportion 1: 4 in salted water (so we will need 800 ml of water) for 25 minutes;
Meanwhile, in a large pan heat two tablespoons of oil and add the leek finely sliced, brown everything for 10 minutes until golden. Then add the spinach, put the lid on and let it simmer over low heat for 20 minutes;
When the millet has absorbed the water, leave it aside to cool. In this way it will dry and firm up further, so it will be easier to handle it to create the burgers;
Add the spinach with the stewed leek and the roughly chopped almonds to the millet, add 4 tablespoons of breadcrumbs and mix with your hands, squeezing the dough to mix it;
Prepare the cream for breading by mixing the chickpea flour and soy milk with a fork. If you don't have chickpea flour, you can just bread it with milk and breadcrumbs only;
Preheat the oven to 200 °C and line two trays with parchment paper or silicone mat;
With your hands wet, form 30g balls each, or 60 g burgers, pass them in the chickpea flour cream and then in the breadcrumbs. Bake for 25 minutes, turning them halfway cooking.
These burgers keep well in the fridge until 4 days, they can also be frozen, then leave them a few hourse to thaw at room temperature.
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