Makes | 9 burgers
Burgers
- 1/2 cup millet, rinsed
- 3 1/2 cups water
- 1 cup brown lentils, sorted and rinsed
- 1 tbs. ground cumin
- 1 tbs. ground coriander
- 2 tbs. extra-virgin olive oil, plus more for cooking burgers
- 1 small onion, finely chopped
- 3/4 cup finely chopped carrot
- 3/4 cup finely chopped celery
- 1 tsp. minced garlic
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1 tsp. sea salt
- 1/2 tsp. freshly ground pepper
Yogurt Sauce
- 1 cup plain yogurt
- 1 tsp. fresh lemon juice
- 1/2 tsp. lemon zest
- 1/2 tsp. minced garlic
- Pinch of sea salt
Directions
- For the burgers: Place millet in large saucepan, stir constantly over medium heat until light brown. Add water, lentils, cumin and coriander. Bring to a boil, reduce heat, cover and simmer until lentils are very tender, about 20 minutes.
- Heat a medium skillet over medium-high heat and coat the bottom of the pan with 2 tablespoons olive oil. Add the onion, carrot, celery and garlic; cook to soften the onions, about three minutes. Remove from heat and add to lentils. Mix in cayenne, parsley, eggs, salt and pepper. Form the mixture into 1/2-cup-size patties, about 1 inch thick, and place on a baking sheet lightly rubbed with olive oil. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a large sauté pan over medium-high heat and coat the bottom of the pan with olive oil. Add three patties at a time. Brown on each side for five minutes, until golden brown and crispy. (Be sure to flip the burgers gently, since they are delicate.)
- For the yogurt sauce: In a small bowl, mix yogurt with lemon juice, lemon zest, garlic and salt.
Photography by: Terry Brennan; Food Styling by: Betsy Nelson
