I’ve been testing recipes with the family the past month to include as concepts for a new project we’re working on. I’m not quite ready to talk about it yet, but it’s one of the reasons the wizard has been AWOL lately. The gardens aren’t the only thing in full bloom – so is life! I’m really looking forward to sharing more with you soon. In the meantime, here’s one of the recipes I’m most excited about. Cheap, nutritious and delicious. Especially wonderful as a base served with chives, salsa and/or pickled veggies on top. You can also zest up the base recipe with your favorite spices – cumin, oregano, red pepper flakes, etc.
Makes 10-12 sliders
What you need
- 2 cups cremini mushrooms, chopped
- 1 tablespoon olive oil
- 1 tablespoon tamari
- 1 cup millet
- 2 cups water
- 2 cups cooked pinto beans or 1 can
- 2 tablespoons toasted sesame oil, split
- sea salt and pepper to taste
How to make it
Combine mushrooms, olive oil and tamari in a bowl and toss until mushrooms are well covered. Set aside to marinate while cooking millet.
To cook millet, combine millet and water in a saucepan over medium-high heat. Heat to boiling, then cover, reduce heat and simmer for about 20 minutes until millet is fluffy and water is absorbed. Stir once or twice, adding additional water as needed to prevent sticking or burning.
Combine mushrooms, millet, beans, and 1 tablespoon sesame oil in a food processor. Perform in batches as needed. Salt and pepper to taste. Form patties and place on a parchment-lined baking tray. Note: you can also individually wrap and refrigerate or freeze the patties at this point to eat later.
Preheat oven to 350 degrees. Brush the remaining sesame oil on top of each burger and bake for about 20 minutes, until patties are firm.
Serve with your favorite topping. Leftovers can be stored in the refrigerator or freezer. To reheat, sautee in olive oil over medium heat for 5-10 minutes.