Aren't these vegan millet and mushroom burgers just golden? My boyfriend woke up to the smell of cooking and he had a really sturdy brunch awaiting for him! Millet has been on my menu only a few times. Mostly in the kindergarten. A couple of years ago I gave it another chance and boiled a pot of millet porridge. It was really good served with a dash of olive oil and soy sauce. After that, this yellow grain was once again forgotten. But one day my friend Anna talked about how she loves to make a morning porridge with millet flakes. I immediately imagined how I would turn this fluffy porridge into crispy and golden cutlets. I also added some chopped mushrooms, grated root celery and chopped onion.
I must say these cutlets are really amazing and I will definitely make them again. They are mild, crispy, juicy and this vibrant yellow color is so fun to look at on a misty winter day. This burger also contains rye buns, fresh cucumber, homemade vegan sour cream (I added some thinly chopped onions to the cream) and tomatoes. Yes, I have a really expensive hobby - buying tomatoes in the winter season isn't the greatest idea, but I just cannot live without them!
Are you ready to brighten your day with these sunny burgers?
Preparation time: 30 minutes
Serves: 10 big cutlets
For the millet porridge:
- 2 cups / 480 ml water
- ½ tsp salt
- 1 cup / 140 g millet flakes
For the burger mix:
- 1 cup / 100 g thinly chopped white mushrooms
- 1 cup / 100 g grated root celery
- 1 bigger thinly chopped red onion
- ½ tsp dried rosemary
- 1 tsp curry powder
- 1 tsp salt
- 3 Tbsp millet flakes (uncooked)
- 2 Tbsp whole-wheat flour or gluten free flour
- + some oil for cooking, and buns, cucumber, tomatoes and homemade vegan sour cream for serving
Bring water to a boil. Add salt and millet flakes. Boil on a medium heat for 2-3 minutes. Remove the heat and let the porridge sit under the lid for a couple of minutes. Then let it cool down a little bit.
In the meantime prepare the other ingredients and mix them together. Add millet porridge and mix everything really well. Heat up some oil on a pan. Form rather large and rather thin cutlets. Cook them on both sides, until crispy and golden brown. Serve with your favorite burger buns, sliced cucumber, tomatoes and homemade vegan sour cream.