Friday, 24 August 2012

Nut free & Gluten-free Millet Burgers with Mushrooms

Nut free & Gluten free Millet Burgers with Mushrooms

The kids who are confirmed carnivores, voraciously so, won't eat anything green if they could help it. I have been trying all sorts of vege burger variations, hoping to hit on the magic number. I have tried bean burgers, rice-burgers, mashed potato burgers..nah-uh! No way. They poke, prod and leave a mess of disintegrated vege burger-effort on the plate. Then I tried this easy recipe with millet.

Princess Pumpkinseed gave it a high 5, while the Prince gave it a cautious thumbs up. Cautious because he is pathologically opposed to anything remotely related to a vegetable. He ate it, albeit with suspicion that Mommy was sneaking vegetables into his food again! I served it as patties with a tomato salad on the side and gluten free gravy. Hope you enjoy this humble offering of mine!

Nut free & Gluten-free Millet Burgers with Mushrooms

1 cup millet
2 cups canned tomato or vegetable juice

1 cup sliced fresh mushrooms, any combination of types
1/2 cup grated carrot
1/4 cup finely diced red peppers
1/4 cup chopped parsely
1/4 cup chopped spring onions or finely diced onion
Salt and pepper
1 tablespoon olive oil for sautéing

Method: Cook carrot and mushrooms in olive oil till soft. Then add the peppers. After a minute, add the millet followed by the juice. Stir an cover till cooked, about 7 to 10 minutes. All the liquid will be nearly absorbed completely. Then stir in the chopped herbs. Leave to cool slightly then using a 1/4 cup measure, form into burgers. Do this while the millet is still warm as it makes it easier to form into patties. Leave burgers o cool on a piece of baking paper. Put the burgers still on the baking paper onto the baking tray. Spray burgers lightly with cooking spray and grill till done.

Nut free Gluten-free Vegan Gravy
1 tablespoon rice flour
1 tablespoon vegan spread
1 cup vegetable broth or stock of your choice
1 tablespoon chopped parsley
Salt and pepper

Method: Melt vegan spread and add rice flour and stir till its lightly brown. Add the stock stirring all the time, till gravy thickens. Adjust seasoning. Add chopped parsley.

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