Mushroom Millet Burgers

Happy weekend everybody! I wasn’t sure when I’d be able get this recipe posted with all the sneezing and wheezing I’ve been doing the past few days with this dumb cold, but finally, I did it! I give 100% credit to the shower I had today to transform me back into a human again.

As fun as it was lying in bed, binge watching The Americans and listening to Chris D’elia’s podcasts, I’m glad to be up and on the go, focusing on the blog again. By the way, no one makes me laugh as hard as Chris D’elia right now. I’ve actually cried from laughing so hard, watching his stand up. The energy, the weirdness, the depiction of modern society and social media; it all gives me more than my daily dose of laughter.

Mushroom Millet Burger

These mushroom burgers are made with minimal ingredients, which means less chopping and having food in your belly sooner. Despite their minimal ingredients, these burgers are extremely flavorful. They are 100% vegan and gluten free if you use gluten fee soy sauce.

Mushroom Millet Burgers

This recipe makes eight mushroom burgers, but luckily they freeze wonderfully if that’s more than you and your family would be able to eat. Or, the recipe can easily be cut in half to make four burgers.

I topped my burgers with this pumpkin seed pesto, a bit of dijon mustard, mayo, lettuce, tomato and onion. Let me know in the comment section what condiments you think would go well with them. đŸ™‚

Mushroom Millet Burgers

Mushroom Millet Burgers
Yields 8
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 Large Onion (3-4 cups sliced)
  2. 1 Tbsp minced Garlic
  3. 8 cups (500g) Button Mushrooms, sliced *
  4. 2 cups cooked Millet
  5. â…” cup White Rice Flour
  6. 1 Tbsp Soy Sauce (use Tamari for GF)
  7. 1 Tbsp Sea Salt
  8. 1 ½ Tbsp fresh Thyme, finely chopped
  9. 2 tsp Coriander
  10. ¼ tsp Black Pepper
  11. 1 tsp Dijon Mustard
Instructions
  1. Heat your oven to 375°F.
  2. In a large pan or wok, saute onions in a 2-3 Tbsp of oil over med high heat for 5-7 minutes, until they start to brown. Add garlic and cook for 1 more minute.
  3. Add mushrooms, stir and cover. Cook for 5 minutes, until the mushrooms soften, then add soy sauce, mustard and spices. Stir and cook for another 5 minutes, or until most of the liquid reduces.
  4. In a food processor, add the millet and mushroom mix from the pan. Pulse a few times until the mushrooms are broken down. You may have to do this in batches.
  5. Add the mix to a bowl with the rice flour. Using your hands, thoroughly mix, adding more flour if too sticky.
  6. Using a ½ cup measure, scoop burgers onto a lined baking sheet. Bake for 30 minutes.
  7. You can freeze these burgers after cooking by letting them cool completely, wrapping individually in plastic wrap, and stored in a freezer bag.
Notes
  1. * You can use a combination of button and portobello mushrooms
What She Ate https://whatsheate.com/wordpress/

2 thoughts on “Mushroom Millet Burgers”

  1. These look divine! I’m going to make a big batch of these next weekend. My first toppings will be fried onions and spicy mayo, but definitely trying your pesto for round two!!

Leave a Reply