Adzuki Bean and Millet Burgers:Wheat free if you use tamari and water!
1 c dried adzuki beans, cooked in 1 quart of water or 3 cups cooked beans
1 t thyme
1/2 t rosemary
1 t olive oil
1 onion or 1 c , chopped
1 T grated ginger
1 serrano chili, seeded if desired
3 cloves garlic, pressed or 3 t
pinch salt (smoked sea salt if you can find it), black pepper
1 c dried millet
4 c stock or water
1 veg bouillon cube if not using stock
2 T soymilk or water
2 T chickpea flour
1 T Braggs or low sodium soy or tamari
1 T balsamic vinegar
2 T toasted sesame oil
1 /2 t pepper
3 T nutritional yeast
olive oil spray for frying
To cook the beans, combine the water, dried spices in a large soup pot and bring to a boil. Cover and reduce heat to a strong simmer for an hour or so.
To cook the millet, heat the oil over medium heat and add the onion, ginger, chili, garlic and a pinch of salt and pepper. Sauté for several minutes, then add the millet and continue to sauté for 2 minutes. Add the water and bouillon cube and bring to a boil for 2 minutes, the reduce heat to simmer and cover. allow the millet to cook for 40 minutes or so.
Now, add the cooked millet and cooked beans (the beans should be drained, but I found that I didn't have any cooking liquid left) to a large bowl and add the soymilk, chickpea flour, braggs, vinegar, sesame oil, pepper and yeast. Stir to combine. Let the mixture chill overnight. You don't have to do this, but it makes the patties hold together better. Use about 1/2 cup per burger and cook over medium heat in a cast iron or non stick skillet for around 4 minutes a side. I spray mine with olive oil spray.
You can use leftover millet and canned beans or leftover beans. This should yield around 10 burgers.
They are delicious served with mushroom gravy and sautéed peppers and onions. I topped mine with bbq sauce and sautéed peppers and onions. I suggest sweet potato fries and a side of kale. You can also eat this on a bun with all the fixins.