Happy #VeganWednesday! Though the challenge is on hold as the gorgeous Hive account@heart-to-heart is traveling and hopefully having an amazing time., despite the $400 fine she got for being a healthy vegan and smuggling cherry tomatoes into NZ.

Today, however, I want to thank another very special steemit lady, Hive account@babettxx, for being the inspiration for this yummy Vegan Wednesday meal.

When you visit her blog there is one ingredient that always seems to pop out. MILLET. I had heard of it before but never paid much attention to this ancient whole (pseudo)grain, until she entered my life.

Ever since I have been on a mission to get my hands on millet. No luck in Cambodia but on my recent trip to Europe I finally found some... Hooray!

I bought two packages and these burgers were the first experiment. While I must admit, it has a little less flavor than quinoa or buckwheat, but it was still yum and a super nice variation to the grains we use more often.

Thanks again Hive account@babettxx for introducing me to this wonderful, whole product. From now on, it will be a lovely addition to our plant-based life.

🍔 🍍Black Bean & Millet Burgers with Pineapple Guacamole, Herbed Potato Cubes, and Arugula Salad 🍔🍍

Don't let the long list of ingredients overwhelm you. The burgers are actually fairly easy to make. Though you will make a mess in the kitchen. At least I did.

Ingredients (serves 3, makes two patties each)

For the burgers

1/2 cup onion, roughly chopped
3 cloves of garlic, roughly chopped
1 cup bell pepper (any color), roughly chopped
1/2 cup panko breadcrumbs
1 tbsp soy sauce or tamari
1 tsp apple cider vinegar
1/2 tbsp lime juice
1.5 cup cooked black beans, drained (½ cup dried = 1.5 cups cooked = 1 15 oz can drained)
1 cup cooked millet (1 cup uncooked millet = 3-3.5 cups cooked millet)

Herb mix

1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp allspice
1 tsp chili powder (optional)
Sea salt and black pepper to taste

For the potato cubes

3 to 4 cups potato cubes (FYI: I used a mix of regular and sweet potatoes)
1.5 tsp dried oregano
1.5 tsp ground cumin
3/4 to 1 tsp paprika powder
1.5 tsp garlic powder
Sea salt and black pepper to taste
Extra virgin olive oil

For the pineapple guacamole

1 avocado
1 cup fresh Italian basil leaves
1/2 cup pineapple chunks
1/2 cup tomato, chopped
Lime juice to taste
Sea salt and black pepper to taste

For the arugula salad

3 cups arugula or rocket lettuce
1 to 1.5 cup red or purple cabbage
1/2 cup spring onions, finely chopped

Directions

For the sweet potato cubes

Preheat oven to 200C and 400F. Add sweet potatoes and herbs to a baking sheet. Drizzle with olive oil. Toss to coat and bake for 20-30 minutes.

For the burgers

Cook millet according to the instructions on the package.
Combine onion, garlic and bell pepper in a blender or food processor. process until smooth.
In a skillet, heat cooking oil over medium heat. Fry herb mix, while tossing, until fragrant. This will take about 30 seconds.
Stir in bell pepper and onion mix and cook for 2-3 minutes, stirring regularly. Then add soy sauce, apple cider vinegar, and lime juice. Cook until most of the liquid has evaporated.
When ready, blend/pulse black beans and bell pepper onion reduction. Do not overprocess you still want some texture in the mixture. Add panko and millet and mix/mash using a fork until well combined.
Make small patties out of the mixture and cook in the oven for 10 minutes each side. Let rest for a few minutes to avoid the burger from falling apart. To make them extra crisp, you can cook each patty for about 1 minute per side until nice and golden brown in a skillet with cooking oil.