Curried Moroccan Millet Burgers (use ground chicken, preserved lemons!)
 
Prep time
Cook time
Total time
 
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Serves: Makes 6 large burgers
Ingredients
  • 1 cup uncooked millet
  • 2 cups vegetable broth
  • 1 medium sweet potato (about 8 ounces), peeled and roughly chopped
  • 1 medium yellow onion, quartered
  • 3 cloves garlic
  • 1 (15 oz) can garbanzo beans, drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • 2 teaspoons salt
  • 3 tablespoons chopped cilantro
  • ½ preserved lemon, pulp discard, peels rinsed and minced (click link for recipe)
  • ¼ cup chopped dried apricots
  • 2 tablespoons chopped almonds
  • 2 teaspoons harissa (or more according to heat preference, can substitute hot sauce)
  • 3 large eggs
  • ⅓ cup plain breadcrumbs
  • Extra virgin olive oil for frying
  • Preserved Lemon Cilantro Yogurt Sauce for serving (click link for recipe)
  • Hamburger Buns, lightly toasted
  • Lettuce and sliced tomatoes
Instructions
  1. Heat a frying pan over medium-high heat. Add the millet and dry roast until golden brown. Remove. Bring the vegetable broth to a boil in a saucepan and add the millet. Cover, reduce the heat to medium, and simmer for 15 minutes. Turn off the heat and let sit for 10 minutes. Transfer to a large mixing bowl and let cool completely.
  2. Place the sweet potato, onion and garlic in a food processor and pulse until finely chopped. Transfer to a bowl. Next pulse the garbanzo beans until finely chopped.
  3. Heat the olive oil in a skillet over medium high heat and cook the sweet potato mixture and chopped garbanzo beans until soft, 5-7 minutes. Add the cilantro, apricots, almonds, preserved lemons, all the spices, and the harissa. Cook for another 2 minutes. Remove from heat and let cool completely.
  4. Add the sweet potato/garbanzo bean mixture to the cooked millet along with the breadcrumbs. Stir to combine. Add the eggs and stir until thoroughly combined.
  5. For hamburger patties, measure ½ cup of the mixture per patty. Form the mixture into a patty between your hands and place on a plate. For smaller patties (slider-sized) use a ¼ cup of the mixture. Cover with plastic wrap and refrigerate for 3-4 hours.
  6. Heat some more olive oil in a large non-stick skillet over medium-high (*non-stick is important*). Once the oil is hot, add the patties and cooked until generously browned, about 4-5 minutes on each side. Be careful to only flip the patties once to prevent them from falling apart. Let the patties sit for a couple of minutes before serving to allow them to firm up a bit.
  7. Place the patties on hamburger buns with lettuce and tomatoes and a generous dollop Preserved Lemon-Cilantro Yogurt Sauce.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/spicy-moroccan-veggie-burgers/