I love making burgers with millet. I used to make these burgers with millet as the main ingredient, but nowadays, I also put other ingredients to vary the flavour. The latest one was quorn mince. Here is the recipe:
(makes about 50 burgers)
1 packet millet (you can get it at most health food stores or Waitrose)
1 packet veggie mince
3 large shallots or onion, finely chopped
About 12-13 eggs
about 10 slices of (dry) bread, I used about 4 slices of rye bread and 6 slices of seeded bread
Vegetable stock to cook the millet (about 2 1/2 times the volume of the millet)
1 whole garlic, peeled and crushed
Generous doses of:
Optional: flour for dusting
Soak the bread in water, stock or spiced water. When the bread is soaked well, drain the liquid and squeeze the water out of the bread.
If you like, briefly roast the millet, before adding the vegetable stock. Otherwise just add the stock and boil until the millet is soft-ish and the liquid has been soaked up/evaporated.
Mix all remaining ingredients in a bowl plus the bread and the cooled-down millet.
Heat oil in a pan. Make patties, dust them with flour if you like and fry them until they are firm on the inside and crisp on the outside. Eat immediately.
You can also keep the burgers in the fridge or freezer and reheat them under a grill or in the oven.
The burgers can be eaten in buns with sauces, by themselves or as part of a ‘normal’ dinner with e.g. tomato sauce and vegetables.