Millet and Zucchini Burgers
How do you prepare millet and zucchini burgers?
Cook the millet and mix it with grated zucchini previously sautéed with shallot. Once the mixture is cold, add cheese or tofu and breadcrumbs to make it compact. Shape the burgers, lightly coat them in breadcrumbs and brown them in a pan with oil for 3 minutes on each side before serving.
This is one of my favorite recipes; I make it often and we like it more every time. They keep in the refrigerator for up to two days, and if you make double the recipe (as I do), you can freeze them as soon as you prepare them, meaning raw. Place them in the freezer separated with wax paper and in a container. When you need them, simply take them out and cook over moderate heat for about 5 minutes per side.
The screen will not turn off while you cook.
Servings: Makes 30 medium burgers
Ingredients
- 200 g millet
- 3 zucchini
- 1 shallot or yellow onion is fine (plus 1 garlic clove)
- 6 tablespoons Parmesan (for vegan burgers, grated tofu and a pinch of salt)
- Extra virgin olive oil
Instructions
Wash and drain the millet very well.
Cook it according to the package instructions. Generally it is cooked 2:1, meaning for 200 g of millet, use 400 ml of water. Once washed and drained, place it in a pot, add the water, salt lightly and add a couple of tablespoons of oil so it does not stick.
While the millet cooks, grate the zucchini with a food processor or a simple grater.
When it is ready, let it cool and separate the grains with a fork.
In a pan, sauté the shallot (if you cannot find it, you can use a small yellow onion and one unpeeled garlic clove, removing it once it has flavored the oil) with three tablespoons of extra virgin olive oil. Add the zucchini and let them cook for about 5 minutes, until soft and well mixed with the shallot.
Let both the millet and the zucchini cool.
When they are cold, mix them in a bowl until everything is well combined. Add Parmesan if vegetarian, or grated tofu if vegan, and adjust the salt.
Add breadcrumbs until the mixture can be worked with your hands.
Make balls with the mixture and then gently flatten them to shape them into small burgers. Bread them with a little breadcrumbs.
Place them in a pan (preferably non-stick). Cook for approximately 3 minutes per side, until golden.
Serve very hot as a side dish.
Enjoy your meal!
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- 200 g millet
- 3 zucchini
- 1 shallot or yellow onion is fine (plus 1 garlic clove)
- 6 tablespoons Parmesan (for vegan burgers, grated tofu and a pinch of salt)
- Extra virgin olive oil