The millet in these burgers lends a sweet overtone, while the parsley gives it a fresh note. Enjoy with your favorite burger toppings. I love making my own avocado dressing and serving it over a bed of greens.
½ cup uncooked lentils
½ cup uncooked millet
1 carrot, chopped
1/4 cup packed fresh parsley
1/2 teaspoon dried cilantro
2 tablespoons raw sunflower seeds
Sea salt to taste
1 tablespoon ghee or coconut oil
- Bring millet and 2 cups of water to a boil in a medium sized pot. Reduce heat to a simmer, and cook with top on until water is fully cooked down (20-30 minutes).
- In a separate pot, bring lentils and 1 cup of water to a boil. Reduce heat to a simmer and cook until water is fully cooked down (about 15 minutes).
- While lentils and millet are simmering, chop the carrot. Place the carrot, parsley, cilantro, and sunflower seeds in a food processor.
- Once lentils are done cooking, add to food processor. Pulse a few times, until mixture is lumpy but not completely pureed. Once millet is done cooking, stir lentil mixture into the millet. Add sea salt to taste. Form carefully into 6 patties (I'm told this is a bit of an art form, but mind held together well).
- Heat a sauté pan over medium heat. Add ghee or coconut oil, and cook burgers until browned, a few minutes per side. Serve hot.
Makes 6 burgers
Find the original recipe at The Daily Dietribe.