These high-fiber veggie burgers get added body and a pleasant mild flavor from millet, a nutrition powerhouse. They get their spectacular punch from Olive Ketchup and feta cheese.

Ken Haedrich
Source: EatingWell Magazine, Summer 2002
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Ingredients

Ingredient Checklist

Directions

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  • Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.

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  • Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.

  • While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.

  • Prepare Olive Ketchup, if using.

  • Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.

  • With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each.

  • Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.

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Nutrition Facts

308.9 calories; protein 11.1g 22% DV; carbohydrates 48.4g 16% DV; exchange other carbs 3; dietary fiber 6.9g 28% DV; sugars 8g; fat 8.9g 14% DV; saturated fat 2.6g 13% DV; cholesterol 9.5mg 3% DV; vitamin a iu 1285IU 26% DV; vitamin c 6mg 10% DV; folate 94.8mcg 24% DV; calcium 270.7mg 27% DV; iron 3.2mg 18% DV; magnesium 85.2mg 30% DV; potassium 341.6mg 10% DV; sodium 513mg 21% DV; thiamin 0.4mg 40% DV.

Reviews (8)

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8 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/28/2014
Just a suggestion I just wanted to say that I have not tried the recipe yet but it sounds like it will be a tasty burger. I just have state that the picture does the recipe a big wrong. To be honest the picture is very UNAPPETIZING. Pros: na Cons: na Read More
Rating: 4 stars
06/07/2012
TASTES REALLY GOOD. CAN THESE BURGERS BE FROZEN? BEFORE OR AFTER COOKING? Read More
Rating: 4 stars
05/04/2012
Great way to use millet and tasty These are really easy and tasty and I been looking for a way to use up millet. I ate them with a home made pesto which made them delicious. I think they do need a punchy sauce but well worth making. I am going to try baking in the oven. Best to chill mixture for an hour or 2 and cook fairly slowly. Pros: Easy to make and most ingredients in pantry Cons: need to pre cook millet and let it cool but I did that the night before so easy Read More
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Rating: 4 stars
10/30/2011
Where is the recipe for the Olive Ketchup? Read More
Rating: 4 stars
10/30/2011
Really delicious!!! I used quinoa instead of millet and it's great too! I'm gonna make it again for sure!!!! Read More
Rating: 4 stars
10/30/2011
I think that it is a long time to make burgers but it sounds great a looks good too. Now I really want to try it. -Spannah Read More
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Rating: 4 stars
10/30/2011
Not nearly as delicious as I had expected them to be. Read More
Rating: 4 stars
10/29/2011
the olive ketchup recipe is the link right under the recipe:DDDD Ur BFFL Anonymous Read More