Growing up my parents tended to be quite adventurous in the kitchen resulting in some delicious, and some not-so-delicious meals. This particular recipe was copied by my mother from a magazine at the doctor's office when I was in high school and quickly became an all-time favourite meal.
Although these are called millet burgers, I don't dress them on a bun as a burger. I usually eat them plain, with some salad on the side. Jack enjoys adding some tzatziki, or aioli. Plain, with sauce, or dressed as a burger, I promise you these babies will not disappoint.
INGREDIENTS:
6 sundried tomatos
1 1/2 cup vegetable broth
1/2 cup millet
1/4 teaspoon salt
6 teaspoons olive oil
1 large onion
5 cups spinach
2 cloves garlic
1/2 cup feta
2 shredded wheat cakes
DIRECTIONS:
Bring broth to a boil, add millet.
Reduce heat to low, cover and simmer for 25 - 30 minutes.
Fluff and let cool.
Blanche sundried tomatos, drain and chop; set aside.
Heat oil, cook onions for 5 - 7 minutes.
Stir in spinach and garlic, cook until wilted, let cool.
Combine all of the above, add feta, salt, pepper and shredded wheat.
Mix with hands and then form into burgers.
Heat oil in pan, cook burgers in pan - 5 minutes each side, or until browned.
Notes:
The ingredients above do not include green onions or kalamata olives
however I include both if I have them when making these.
Two green onions sliced, and approx. 8 olives chopped should work.
If you're a perfectionist like me, you're just going to have to come to terms with the fact
that these bitches are going to crumble*.
I find the second batch to cook always holds up better than the first,
however it still gets kind of rough.
Ways to avoid crumbling:
always place gently, don't drop when flipping,
don't stuff as much of the tasty bits in there as I do, it compromises the structure.
(I've made peace with this last one because I love the extras
but it can be a rocky road to acceptance.)
*Please pardon my french, however I have experienced far too much frustration dealing with this crumbling to not speak frankly, and passionately, about this.