Mediterranean Burgers

Mediterranean Burgers

8 Reviews
From: EatingWell Magazine, Summer 2002

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.

Ingredients 7 servings

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Original recipe yields 7 servings
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  • 4 sun-dried tomatoes, (not packed in oil)
  • 1½ cups vegetable broth, or water
  • ½ cup millet, rinsed (see Ingredient note)
  • ¼ teaspoon salt
  • 6 teaspoons extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 3 cups lightly packed baby spinach, stems trimmed
  • 2 cloves garlic, minced
  • Olive Ketchup, optional (recipe follows)
  • ½ cup crumbled feta cheese
  • 1 tablespoon chopped fresh basil
  • ⅔ cup fine dry breadcrumbs
  • ¼ teaspoon freshly ground pepper
  • 7 whole-wheat English muffins, or whole-wheat buns
  • Arugula & sliced tomatoes, for garnish


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Olive Ketchup, if using.
  5. 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.
  6. With dampened hands, form the mixture into seven ½-inch-thick patties, using about ½ cup for each.
  7. 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.
  • Make Ahead Tip: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
  • Millet makes a good grain base here because it gives these burgers added body with a pleasantly mild flavor. Look for it at natural-foods stores.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 309 calories; 9 g fat(3 g sat); 7 g fiber; 48 g carbohydrates; 11 g protein; 95 mcg folate; 10 mg cholesterol; 8 g sugars; 1,285 IU vitamin A; 6 mg vitamin C; 271 mg calcium; 3 mg iron; 513 mg sodium; 342 mg potassium
  • Nutrition Bonus: Calcium (27% daily value), Vitamin A (26% dv), Folate (24% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, ½ vegetable, ½ medium-fat meat, 1 fat

Reviews 8

May 27, 2014
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By: priga_basia
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
June 07, 2012
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By: EatingWell User
May 04, 2012
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By: EatingWell User
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
December 07, 2010
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By: EatingWell User
the olive ketchup recipe is the link right under the recipe :DDDD ~Ur BFFL Anonymous
August 06, 2010
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By: EatingWell User
Not nearly as delicious as I had expected them to be.
May 03, 2010
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By: EatingWell User
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
January 22, 2010
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By: Zulejka
Really delicious!!! I used quinoa instead of millet and it's great too! I'm gonna make it again for sure!!!!
January 06, 2010
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By: Judy
Where is the recipe for the Olive Ketchup?
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