Mediterranean Burgers - Recipe.com

By pattie_d

These high-fiber veggie burgers get added body and a pleasant mild flavor from millet, a nutrition powerhouse. They get their spectacular punch from Olive Ketchup and feta cheese.

Ingredients

• 4 sun-dried tomatoes, (not packed in oil) see savings
• 1 1/2 cups vegetable broth, or water see savings
• 1/2 cup millet, rinsed (see Ingredient note) see savings
• 1/4 teaspoon salt see savings
• 6 teaspoons extra-virgin olive oil, divided see savings
• 1 large onion, chopped see savings
• 3 cups lightly packed baby spinach, stems trimmed see savings
• 2 cloves garlic, minced see savings
• Olive Ketchup, optional (recipe follows) see savings
• 1/2 cup crumbled feta cheese see savings
• 1 tablespoon chopped fresh basil see savings
• 2/3 cup fine dry breadcrumbs see savings
• 1/4 teaspoon freshly ground pepper see savings
• 7 whole-wheat English muffins, or whole-wheat buns see savings
• Arugula & sliced tomatoes, for garnish see savings

Details

Servings 7
Preparation time 75mins
Cooking time 105mins
Adapted from recipe.com

Preparation

Step 1

1.

Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.

2.

Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.

3.

While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.

4.

Prepare Olive Ketchup, if using.

5.

Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.

6.

With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each.

7.

Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.

Tips:

Ingredient Note: Millet makes a good grain base here because it gives these burgers added body with a pleasantly mild flavor. Look for it at natural-foods stores.

MAKE AHEAD TIP: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.