Time: 1 hour 30 min.
Complexity: easily
Servings: 4

These healthy and delicious vegetarian burgers are a great way to celebrate a meatless day. The patties are made from a blend of sweet potatoes, chickpeas, and millet, while chili peppers and spices imbue them with an incredibly vibrant flavor. Millet is rich in fiber, iron, and vitamin B and has a mild flavor, making it a great complement to the other ingredients. For variety, Melissa De Arabian suggests adding 1 cup of cooked quinoa, brown rice, or bulgur instead of millet. The patties are breaded, fried until crispy, and served on vegetable buns.

Ingredients:

• 1 small sweet potato (about 170g), peeled and cut into 1cm pieces.
• 0.5 cups of millet
• 0.5 cup boiled chickpeas (or canned, rinse), mashed with a fork
• 3/4 cup whole grain breadcrumbs
• 1 can (110 g) chopped green chili peppers
• 1 small shallot, very finely chopped
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 3/4 tsp onion powder
• 1 large egg
• 1/4 cup corn flour
• 1-2 tbsp canola or olive oil, or cooking spray
• 4 whole wheat hamburger buns, lightly toasted
• Any burger toppings, such as onion rings, tomato slices, and lettuce leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet potato, wheat groats, chickpeas, whole grain bun, chili pepper, onion powder, cumin, paprika

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Preparation:

Step 1
• Bring 1.5 cups of water to a boil in a small saucepan. Add the sweet potato and 3/4 teaspoon of salt, reduce heat to medium, and simmer for 10 minutes.
Step 2
• Then add the millet and chickpeas, reduce the heat to low, and simmer, covered and stirring occasionally, until the millet is tender and all the water has been absorbed, about 20 minutes (add more water if necessary). Turn off the heat and transfer the mixture to a medium bowl. Let cool slightly.
Step 3
• Stir in 1/2 cup breadcrumbs, chili peppers, shallots, cumin, paprika, onion powder, and 3/4 teaspoon salt. Form the mixture into 4 1/2-inch-thick patties. Place the patties on a plate and refrigerate for 30 minutes.
Step 4
• In a medium bowl, lightly beat the egg. In another medium bowl, combine the remaining 1/4 cup breadcrumbs with the cornmeal. Dip one chilled patty in the beaten egg, flipping to coat the other side.
Step 5
• Roll the cutlet in the breadcrumbs, pressing gently to ensure they adhere. Repeat with the remaining three cutlets.
Step 6
• Heat a large nonstick skillet over medium heat. Add half the canola oil and fry the patties until golden brown, 3-4 minutes.
Step 7
• Add the remaining oil to the pan and carefully flip the patties with a spatula (they will be slightly soft); cook the other side until golden brown, another 3-4 minutes. Serve each patty on a bun with your favorite burger toppings.

Votes: 2