These succulent burger can be served in the traditional way or allowed to become cold, then marinated in a mixture of soy sauce and olive oil with a dash of balsamic vinegar and grilled. They can also be used cold in sandwiches with pickles or put into pita bread with some crisp greens and chile sauce. Courtesy of Vegan, Published by Hearst Books / Sterling Publishing ©2007.
1 1/4 hours
1 cup millet
2 cups vegetable stock
1 4-inch piece of lemongrass
1 slice of fresh ginger, peeled
2 tablespoon olive oil
1 red onion, chopped
1 carrot, grated
1 garlic clove, chopped
1/2 ounce dried shiitake mushrooms, ground (use an herb mill or a coffee grinder)
1/4 cup pumpkin seeds, ground
2 1/2 teaspoons carob powder
2 1/2 teaspoons balsamic vinegar
2 1/2 teaspoons soy sauce
2 teaspoons chopped thyme
1 teaspoon yeast extract
1 tablespoon coconut oil, for greasing
Salt and pepper
1. Preheat the oven to 350 degrees Fahrenheit. Place the millet in a saucepan, add the stock and bring to a boil. Reduce the heat, add the lemongrass and ginger, and simmer for about 30 minutes, until the liquid has been absorbed.
2. Meanwhile, heat the olive oil in a frying pan and gently fry the onion until it begins to brown.
3. Once the millet is cooked, discard the ginger and lemongrass, then add the onion and all the remaining ingredients.
4. Grease a baking sheet with the coconut oil, then put spoonfuls of the millet mixture on it, flattening them out to about 3 inches in diameter and 1/2-inch thick.
5. Bake the burgers for about 40 minutes, turning them halfway through. They should be firm and succulent. Serve in buns with sauerkraut and a crisp green salad.
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