There is so much goodness in this burger – sweet potatoes, mushrooms and millet form the base. Dates and maple syrup add a hint of sweetness, which is a nice contrast to the smoky chipotle, while lime, coriander and cumin add punchy flavour and bring these burgers to whole ’nother level.
- ¼ cup dry millet
- 1 large or 2 small sweet potatoes, peeled, cubed and steamed (about 2 cups worth)
- 1 cup of small mushrooms, quartered
- 2 dates, pitted
- 1 small red chilli
- juice of 1 lime
- 1 tsp cumin
- 1 tsp dried coriander or 2 tsp fresh coriander
- ½ tsp kosher salt
- 1 tbsp pure maple syrup
- ¼ cup wheat germ (see Note)
- 1 tbsp pepitas (pumpkin seeds)
- canola oil
- 4 bread rolls
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180ºC.
In a small saucepan, bring ¾ cup water to a boil, add millet, cover and cook for 15 minutes until water is absorbed and millet is cooked through. Remove from the heat and cool.
In a food processor fitted with an S blade, process the sweet potato, mushrooms, dates and chilli until mushrooms are finely diced.
In a medium bowl, add sweet potato mix, cooked millet and remaining ingredients and mix well. Using your hands, divide the mixture into 4 even balls and form each into a patty, place on a baking sheet.
In a medium frypan, heat 1 teaspoon of canola oil over medium heat. Fry 1 patty at a time until each side is golden brown, a few minutes each side. Transfer back to the baking sheet, repeat with each burger.
Place baking sheet with the burgers on top into the oven for 10 minutes, this ensures the burger firms up.
Arrange buns with mashed avocado, rocket and slice tomato. Place cooked burgers on top and serve.
• These burgers freeze well and reheat beautifully. Simply the layer burgers between wax or parchment paper and seal in a bag. Reheat on the grill, stove top or toaster oven until warmed through.
• For a gluten-free option, use gluten-free oats instead of wheat germ.
Recipe from Sunday Morning Banana Pancakes by Heather Poire, with photographs by Heather Poire.