19 Nov Herbed Millet Veggie Burgers w/ Sourdough Bread {gluten-free, oil-free}
After Chris had moved to LA in October, we had discussed making homemade veggie burgers for our blogs, all thanks to an at home dinner we had with Hillary Eats Well Hemp & Greens Burgers we had found at our local Whole Foods Market. This burger tastes like Stove Top Stuffing to me, something that I grew up eating, and recently created a vegan substitute for! I loved the herb and spice mixture of the patty, but what I did not enjoy was the amount of oil in the ingredients.
I was determined to create an oil-free version of these with my own personal touch, and that is exactly what I did.
Plus, #Novemburger is in full effect, so celebrate with a fun veggie burger recipe…or two, a bonus one is featured below 😉 Chris and I aren’t sure if that is even a thing, but with this, we will make it happen!
I finally have a veggie burger recipe to add to my blog recipe archives! Salads and soups are my go-to recipes to share, simply because they are what I gravitate to most with my own personal diet and habits, but it was about time I branched out.
Veggie burgers from scratch seemed a bit daunting to me prior to making these, but I soon after realized just how easy these were! What took the longest was the millet prior to mixing, but you could even do that ahead of time and freeze it until use.
Speaking of freezing, I have yet to test out if these freeze, thaw and reheat well, but I will report back once a verdict is reached. If it works, oh boy will I be excited. With my current schedule, easy premade cooked foods are what save me when I want something warm at night. These are also great crumbled a top salads or even soups if you want to add a ‘chew factor’ to it. 
The sourdough bread I used for this recipe is gluten-free and is from Bread Srsly. I had leftovers from the Gluten-free Sourdough Stuffing {low-fat} recipe from my Vegan Thanksgiving Menu, so I froze it in slices and retoasted those for the burgers. After freezing, the bread got a bit crumbly, so I suggest using a fresh loaf for your burgers if you choose this brand!
He created the above Chickpea Lentil Pretzel Bun Sliders, so check out the full recipe on his blog, consciouschris.net, and let us know which you like best 😉 
Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!
Herbed Millet Veggie Burgers w/ Sourdough Bread {gluten-free, oil-free}
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 7-8
- Category: Entree
- Cuisine: Vegan, Gluten-free
Ingredients
- Patty:
- 1 1/2 cups millet flour
- 1/2 cup dry Millet
- 1 1/2 cups Water
- 3 cup organic mixed leafy greens
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, roughly chopped
- 2 tbsp chia seeds
- 1/4 cup cilantro
- 1/4 cup parsley
- 1 tbsp fresh thyme
- 1/4 tsp mustard powder
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/4 tsp paprika
- Black pepper to taste
- Pinch of cayenne pepper (optional)
- To Serve:
- Gluten-free sourdough bread
- Tomato
- Mashed avocado + lemon juice
- Sliced mushrooms
- Lettuce
- Organic ketchup
Instructions
Patty:
- Add the 1 1/2 cups of water to a saucepan, and bring it to a boil. Add the (soaked and drained) millet, reduce heat to a simmer, and cover for 15-20 minutes until tender.
- chop veggies in food processor and pulse to combine until uniform
- In a pan, cook the onion and garlic until translucent, then add the rest of your veggies. Until tender remove from heat, add cooked millet, mix well.
- Transfer to a large mixing bowl, and add seasonings, and millet flour.
- Preheat your oven to 400F.
- Scoop 1/3 cup servings onto a baking sheet, and press the dough with your hands to get burger-shaped patties. Repeat for 7-8 patties.
- Bake for 10 minutes, flip and bake for another 10, or until firm and crispy on the outside.
To Serve:
- Fill your sourdough bread with fillings of choice. I used lettuce, veggie patty, mashed avocado mixture, mushrooms, ketchup and tomatoes.
Notes
Inspired by Detoxinista and Hilarys Eat Well
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