These have great flavor! They are not as firm as the Black Bean Burger or Beet Burger, but you should definitely give them a try. also for great leftover on salad for lunch!
Ingredients
1 large avocado (sliced)
4 leaves lettuce
1 clove garlic (peeled & pressed)
1 regular green onion (chopped)
¼ regular red onion (sliced)
¼ cup parsley (chopped)
1 large sweet potato (sliced thinly like fries)
1 large tomato (sliced)
4 buns Ezekiel English Muffins
3 Tbsp flax seed (ground)
½ 15 oz can black beans (drained and rinsed)
½ 15 oz can garbanzo beans (drained and rinsed)
½ 14 oz can artichoke hearts (drained and chopped)
½ cup millet
2 Tbsp tahini
Black pepper (to taste)
Cajun spice (to taste)
Coconut spray oil
Coconut oil
Instructions
- Gather the ingredients and pre-heat oven to 400.
- Cook millet: in a pot add 1 ½ cups of water and ½ cup of millet. Bring to boil and simmer (about 20 min or so).
- Cut your sweet potatoes into thin fry like wedges.
- Lay out potatoes and lightly spray with coconut oil and season to taste with Cajun seasoning and black pepper. Place in oven and cook until done (about 20 – 30 min).
- Prepare burger ingredients: chop parsley, artichoke hearts, green onion, peel garlic, measure out flax seed & tahini, drain and rinse black & garbanzo beans, and black pepper to taste.
- Add all burger ingredients to a food processor and pulse until roughly mixed. You may have to scrape down the sides a few times.
- Put the processed burger ingredients into a large mixing bowl and add the cooked millet.
- Mix well mashing all ingredients together. At this point if it seems a little moist, feel free to add some whole wheat bread crumbs or eggs (these will help firm up your burger).
- Press burgers into 5 patties.
- Over medium heat add a little coconut oil (or spray) to our pan and cook the patties until they are golden brown on each side (usually about 5 min per side).
- Prepare your toppings (slice avocado, onion, tomato, lettuce and English muffins) and serve.
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