Sunday, 13 March 2016

Crusty Vegetarian Millet Cheese Burgers




These burgers simply can not fail!






If you were looking for the perfect "alternative meat" burgers, then these are the ones! The burgers are very crispy, tasty and stay together while baking too. I tried making homemade burgers for the 4th time and i must say that these are the best ones so far.

Definitely worth making again according to my hubby :-)

I found this recipe through a book i bought recently at “Dille & Kamille” called Veggie Burgers, Balletjes en Broodbeleg. I have a link to the book at the sidebar here on my blog too.
On page 57 i found this recipe and i was so excited to try it out. i’m glad i did.

TIP : Though in the recipe Heikki uses Panko. I did not use that and crumbled my own bread. It was a Soya bread. Then i added some chopped Rosemary in it and mixed in the food processor.

This book is very interesting as it has more good recipes inside which do not need very special ingredients.




INGREDIENTS (making 4 burgers of 10 cm)

1 Onion finely chopped
1 glove of garlic (pressed)
1/2 red bell pepper (in small pieces)
2 tablespoons of Estragon
130 gr millet
3,5 dl Soy milk
75 gr of old cheese (grated)
2 tablespoons of spelt flour
4 tablespoons of chopped parsley
1 tablespoon lemon juice
100 gr Panko or fresh breadcrumbs
1 egg (lightly beaten)
Some olive oil for baking
Pepper and Salt


PREPARATION

TIP : If you use fresh breadcrumbs, then start pulsing them first. So you have this ready. And as usual prepare chopping your ingredients already, so you can immediately start baking.

1. Heat up some olive oil in a pan and add the chopped onion. Stir on low heat for about 5 minutes. Don’t let the onion get brown, but glaze.

2. Add the pressed garlic and red bell pepper, stir for another 5 minutes and then add the herbs. (estragon, pepper and salt).

3. I did not wash the millet as i don’t have a sieve that thin. So add the millet to the vegetables and then add the milk and bring to boil. When boiling, lower the heat and let simmer till all the moist is gone. That will take about 20 minutes.

4. Remove from the heat and spread the millet vegetables over a large dish (see pictures below) and let cool down completely. You can all do this in advance, it safes you work in the evening.

5. When cooled down add the grated cheese, flour, lemon juice, parsley and 25 gr of panko or fresh breadcrumbs to the millet vegetable mix. Season with salt and pepper. Form 4 burgers of 10 cm with your hands or a Burger press. Lay them on a flat surface, so they don’t fall appart.

6. Add the rest of the breadcrumbs to a large plate, spread it out. Beat the egg a little bit and lay in another plate too. Then gently put the formed burgers into the beaten egg and immediately lay on the large plate of breadcrumbs. Yes, you have to use your hands to have the best results. i could not take pictures of that, cause i did not have a free hand :)

7. Set aside in the fridge if you don’t bake them immediately, otherwise you can just bake them in the pan in some olive oil. I’m sure you can also freeze them. The more oil you put in the pan, the crustier they will get. That’s my experience. But don’t overdo.

Now taste the goodness of all things in this burger....mmmm......


NOTE : My french fries i make with my Philips Airfryer


In pictures

































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