Millet and Cauliflower Burger | Dinner Exchange

Try this delicious vegan, gluten-free recipe from social enterprise Dinner Exchange London
Millet and Cauliflower Burger | Dinner Exchange
  • Rating:
  • Serves: 4 (Burgers)
  • Cook Time: 30 minutes
  • Prep Time: 35 minutes
  • Effort: easy

Ingredients

For the burgers

  • 1 cup of millet
  • 2 cups of cauliflower
  • 2 spring onions
  • 1 fresh chilli
  • 1 tbsp of linseeds/flax seeds
  • 1 spring of thyme
  • ½ tsp of turmeric powder
  • ½ tsp of cumin powder
  • ½ tsp of cinnamon powder
  • sea salt

For the roast potatoes

  • 2 potatoes
  • 1 pepper
  • 1 sprig of fresh rosemary
  • Olive oil
  • Sea salt

For the salad

  • ¼ red cabbage
  • ½ red onion
  • Fresh basil
  • Lemon juice
  • Olive oil
  • A pinch of cayenne pepper
  • Sea salt

Method

1. Rinse the millet and place it in the saucepan. Add turmeric and cover with at least two cups of water. Bring it to the boil, add some salt, and let it simmer for 10-15 minutes. Drain it when ready and set aside.

2. Cover the linseeds with warm water and let them soak for at least 15 minutes.

3. Pulse the cauliflower in the food processor, adding cumin and cinnamon. You need to obtain a floury consistency. Spread the cauliflower mixture evenly and press it together on an oven tray covered with baking paper.

4. Place it in a pre-heated oven at 170-180º for 10-15 minutes, until the edges become a nice golden colour. This helps dry the cauliflower and allows for a firmer burger mixture.

5. In the food processor pulse the linseed/flaxseed mixture, a couple of tablespoons of millet, two spring onions, one sprig of thyme and a piece of chilli. It should become quite sticky.

6. Transfer the mixture into a large mixing bowl with the drained millet, and mix them together carefully. Shape burger patties with your hands and place them on a baking tray. Drizzle with olive oil and bake them for 15 minutes at 180º.

For the roasted veggies

1. Cut the potatoes in wedges. Remove the seeds from the peppers and slice them into strips. Season the potatoes and pepper with salt, freshly chopped rosemary and olive oil, and bake for 20 minutes.

For the salad

1. Cut the red cabbage and the onion into very thin slices. You can also use the food processor to do this if preferred. Season the veggies with cayenne pepper, salt, olive oil, lemon and basil leaves.

2. Let the salad sit at room temperature for about 10/15 minutes, stirring occasionally.

3. Serve the burgers with the roasted veggies and the salad. They go well with a slice of sourdough bread and a spicy chutney.

Dinner Exchange | Main | Good Food

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