Millet Burgers

I'm a big fan of burgers, vegetarian of course. It's a tasty way to use leftover cooked grains or beans and they're always a crowd pleaser.

INGREDIENTS

1/2 cup uncooked millet
1 2/4 cup water
Pinch sea salt
1/4 cup carrots, finely minced
1/4 cup celery, finely minced
1/4 up onion, finely minced
1/4 cup minced parsley
Spring or well water
1 cup cornmeal
1/3 cup arrowroot powder
Sea salt
Safflower oil for frying

In a small saucepan, combine the millet, water and sea salt. Bring to boil, then reduce to simmer, covered, on low for 25 minutes, or until fluffy.

Mix the cooked grain together with the vegetables and parsley. Mash lightly with a potato masher to create a sticky consistency. With wet hands, fashion into patties. Separately, on a plate, combine cornmeal, arrowroot and a few pinches of sea salt. Coat the patties with cornmeal and arrowroot mixture and set aside.

Heat 1/2 inch of safflower oil over a medium flame in a cast iron skillet. Fry the patties in hot oil for a few minutes on each side, until golden. Transfer cooked burgers to a plate covered with paper towels to absorb excess oil. Sprinkle with sea salt. Burgers are delish when served with a dollop of the barbeque sauce listed below.

Makes 5-6 burgers

BARBEQUE DIPPING SAUCE

Combine 1 cup apple butter with 2 Tbsp. shoyu soy sauce, 2 Tbsp. mustard, 2 Tbsp. barley malt and a few dashes of black pepper. Gently heat on low flame for several minutes to create a nice, thick sauce. Yum!

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