3 cups (720 ml) water
1 cup millet
10 chopped sun-dried tomatoes (do not use oil-packed)
1 medium garlic clove
⅓ cup pitted green olives, chopped
¼ cup pine nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant
¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano
4 large caper berries, stemmed and minced
1 teaspoon dried oregano
1 teaspoon dried marjoram
2 tablespoons unsalted butter (optional — use all olive oil for vegetarian)
2 tablespoons olive oil
- Bring the water and millet to a boil in a medium saucepan over high heat. Cover, reduce the heat to low, and simmer slowly until it’s like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes.
- Meanwhile, ﬁll a small saucepan about a third of the way with water and bring it to a boil over high heat. Put the sun-dried tomatoes and garlic in a small bowl; cover with the boiling water. Steep for 10 minutes.
- Drain the sun-dried tomatoes and garlic in a colander set in the sink. Add them to the bowl with the cooked millet. Add the olives, pine nuts, Pecorino, minced caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food purée. Use dampened hands to form the mixture into 6 patties.
- Melt the butter in the olive oil over medium heat in a large skillet, preferably a nonstick one. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them with a thin spatula and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes.
Serve on a whole grain bun to make it even more whole-grain-delicious!
Bruce Weinstein and Mark Scarbrough. Recipe courtesy of Bruce and Mark’s book, Grain Mains. Photo by Tina Rupp.
Total Fat: 19g
Saturated Fat: 6g
Total Sugars: 2g (Added Sugar: 0g)