Happy #VeganWednesday! Though the challenge is on hold as the gorgeous 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, , 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 for introducing me to this wonderful, whole product. From now on, it will be a lovely addition to our plant-based life.
๐ ๐Black Bean & Millet Burgers with Pineapple Guacamole, Herbed Potato Cubes, and Arugula Salad ๐๐
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 (ยฝ 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.
For the pineapple guacamole
- Add all ingredients to a blender and process until smooth.
For the arugula salad
- Combine all salad ingredients in a bowl. Toss to combine.
When burgers and potatoes are ready, serve with the salad and pineapple guacamole.
Bon Appรฉtit ๐
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PICTURE(s) TAKEN WITH NIKON D5600
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