Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, September 6, 2010

Millet Burgers with Hot Sauce

Millet burger with heirloom tomato and hot sauce.

Today I served these burgers for our Labor Day lunch with friends. Everybody loved them, even the kids. I had originally wanted to make sweet potato falafel but had leftover cooked millet and baking potatoes readily available, and tahini is out for Anna right now as she can't have sesame seeds. So I came up with these burgers instead and inspired by this recipe here, served them with Hot Sauce. I'm really happy with how they turned out. In fact they went over so well that they will enter our regular menu rotation!

Millet Burgers
2 medium baking potatoes
1 can white beans, drained
2 cups cooked millet
1 small onion, diced
2 cloves garlic, minced
1 tbsp. olive oil
1 tbsp. chopped parsley
2 tbsp. lemon juice
1 tbsp. SunButter (or tahini)
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1/2 tsp. black pepper

Wash and peel and chop the potatoes. Put them in a pot of salted water, bring to a boil and cook 10 - 15 minutes or until soft. Meanwhile, cook the onion and garlic with 1 tbsp. olive oil in a skillet over medium heat until soft. Drain the potatoes and put them into a large bowl. Add the drained white beans and mash together with a potato masher. Add the onion, garlic, parsley, lemon juice, SunButter, cumin, coriander, salt and pepper and stir to blend well. Taste and adjust seasonings if desired. At this point, you can store this mixture in the refrigerator to make into burgers the next day.

Heat a cast iron skillet over medium heat. Add a little olive oil to keep the burgers from sticking to the skillet. Form 1/3 cupfuls of burger mixture into 1/2 inch high round patties. Cook about 3 minutes or until bottoms are golden brown and crusty. Flip and repeat. Serve with Hot Sauce (recipe below) and garnish with sliced tomato and avocado.

Hot Sauce for Burgers
1/2 cup Frank's Red Hot
1/4 cup vegetable broth
1 tbsp. lemon juice
1 tsp. ground cumin
1 tsp. chopped parsley

Combine all ingredients in a small saucepan. Simmer over low heat about 5 minutes, or until reduced and slightly thickened.

2 comments:

Sarah said...

Hi! I'm new to your blog. I actually want to cry as I'm reading the "normal" foods you have made GFCF, corn, soy free!
Thanks for helping all of us out. I know it's just because you "got there" before the rest of us :) but I still appreciate it so much!
My little girl (22 mo) diagnosed at 15 mo will love all these cookies and goodies.
Best of luck to your family!
Sarah

Erin said...

Hi Sarah, thanks for your sweet comment. You'll "get there" soon too. Best of luck to you and yours as well! :) erin