I have been feeling less than fabulous of
late. Sleep deprivation will do that to a person. As
will seeing chronic holes in your mismatched socks and big circles under
your eyes. And making sweatpants your [fashion] statement of choice past 7
PM. And subsisting on cabbage and beans. (And pizza, lots of pizza, pizza for days.)
And just when you thought things couldn’t
get less sexy, here I am about to introduce a millet burger to you.
Millet is not sexy. You can find it in
big bulk bins at co-op grocery stores that smell of patchouli and
righteousness. Is it healthy? Yes. Interesting? Perhaps.
Alluring? Not bloody likely.
Especially if you overcook it, which is what
happened when I let mine sit a little too long on the stovetop. It turned
into a bit of a mush. Mush is decidedly not attractive.
But then things took a turn. For the better. (For the
millet, not for myself, mind you. In the interest of full disclosure, I
probably had on some form of leisure wear at the time.)
It turned out, the "overcooked" millet held together
quite easily when I clumped it. So the mush got mixed with some pantry spices and a few … wait for it … Italian prune plums, forming some
version of a Middle Eastern-esque burger by way of A Plum By Any Other. A fine-looking
burger, in fact, that held its shape quite handsomely.
The plums, though admittedly a bit past
season, add a hint of acidity and play off the sweetness of the currants, working well with the warm spices. And the mint yogurt sauce brings everything home, ultimately making for one fabulous sandwich.
A sandwich that—try as it might—still can’t
make you look stunning in ratty socks and grey sweatpants. But it can help
make you happy. And healthy. And perhaps even a little more
interesting. All of which just might help to bring sexy back.
Spiced Millet Burgers with a Mint
Yogurt Sauce
Ingredients:
For the burgers
1 cup dry millet
the juice of two limes
4-5 tbsp olive oil, plus more for sautéing
the burgers
½ tsp cinnamon
¼ tsp ginger
¼ tsp allspice
¼ tsp turmeric
¼ tsp tsp cumin
3 Italian prune plums, chopped into bite-sized
pieces
¼ cup dried currants
¾ cup walnuts, chopped
2 tsp capers (drained from their brine)
¼ cup mint leaves, roughly chopped
a pinch of red chili flakes
salt and black pepper, to taste
1 egg
For the yogurt sauce (makes enough for about four burgers)
4 tbsp sheep’s milk yogurt
1 tbsp diced red onion
a pinch of red pepper flakes
¼ cup mint leaves, minced
3 cardamom pods, smashed with seeds ground
and pods removed (or add a pinch of ground cardamom)
a generous pinch salt
Instructions:
Cook the millet by adding it to a
medium-sized saucepan with 3 cups of water and a pinch of salt; bring the
mixture to a boil, then cover it and simmer for about thirty minutes until it is fully cooked; let the cooked millet sit, covered, for about 5 minutes before fluffing it with a fork
(it will appear a little sticky).
While the millet is cooking, combine together the
lime juice, oil, and spices. When the millet is ready, pour the lime dressing over the millet and add in the chopped plums, currants, walnuts, capers, mint, and
chili flakes; add salt and pepper and taste to adjust for seasoning. (The mixture should taste ready to
eat, so season it until you like how it tastes.) Add the egg and
stir to fully combine all the ingredients. Shape the mixture into patties about the size of a quarter pounder. Let the burgers chill for 15-30
minutes in the refrigerator to help them stay together during the cooking.
While the burgers are chilling, combine all
the yogurt sauce ingredients. Taste and adjust for seasoning, as needed.
When the burgers are ready, heat a sauté pan
on medium high heat; add enough oil to lightly coat the bottom of the pan
so that the burgers won’t stick (about a tablespoon of oil, give or take). Cook the burgers until golden brown on one side, flip them, and then
cook the burgers until golden brown on the other side; adjust the heat as
needed to prevent scorching. (It should take roughly 10 minutes or so to cook the burgers throughout and you will probably need to cook them in two batches.)
Serve the burgers on sliced focaccia. (I used Iggy’s roasted onion focaccia). Top with arugula and a
dollop of yogurt sauce. (I also added a green tomato slice to the mix, but they might be hard to find now, as well. I'm a wee bit behind on this posting.)
Makes enough for 8-10 burgers
Notes:
-Millet is a gluten free whole grain (though not
if you put it on a sandwich). It can be prepared to be fluffy, like rice pilaf, or creamy, like
polenta. Millet’s mild flavor makes it easy to pair. It is also high in magnesium and offers up a good dose of antioxidants. Now, antioxidants ... antioxidants
are sexy.
-You can substitute plain yogurt for the sheep’s milk
variety, though I’d go with whole milk yogurt if you can, since it's the only fat you'll have for the sauce. You'll have more burgers than yogurt sauce, but the burgers can also be treated as a starchy side, like you would a potato pancake.
-You could try substituting two ripe, regular-sized plums for the prune plums. They might be a bit more tart, but that doesn't mean they won't work.
I've never cooked with millet (but I do have my share of cooking with/eating unsexy stuff). This sounds good!
ReplyDeleteAlso, I often switch into sweatpants as soon as I get home, and that's usually before 7 pm ;)
Anyone who doesn't think millet is sexy isn't making delicious burgers like this out of it! Wouldn't "Handsome Burger" be a great band name? :)
ReplyDeletei think this is the first time i've ever seen 'handsome' as an adjective for food. it is appropriate here. :)
ReplyDelete