Cumin Spiced Yam and Millet Burgers

Today I literally spent all afternoon making these beauties. And they were worth every second. These could be better than the carrot cake loaf pudding I made. Gahhh.

Cumin Spiced Yam and Millet Burgers (Vegan, gluten free – obvs)

Yields 10 burgers

(Inspired by Gena at Choosing Raw)

1/2 cup millet, uncooked
2 large yams
1 tbsp miso
1/2 tsp chili powder
1/2 tsp cinnamon
1/8 cup almond milk
Salt and pepper to taste
1/2 cup cannellini beans (canned or home cooked)
1/2 cup kale, chopped
1/8 cup nutritional yeast
1/8 cup flax meal
1/8 cup millet flour (or more depending on texture issues)
2 tbs nama shoyu (raw soy sauce)
1-2 tsp cumin, depending on your preference

1/8 cup of brown rice cooked (I used Trader Joe’s precooked package) if needed ie if your millet is not fluffy enough which mine wasn’t

The ingredients

Directions:

Soak the millet for at least an hour and up to over night to prior to preparing it, so that you remove the phytic acid that binds up minerals and enzyme inhibitors that make it difficult to digest. After soaking, rinse and cook millet according to package instructions. You should get about 1 and 1/2 cups of cooked grain. Set aside.

Bake yams till tender. When they’re cool, scoop out the flesh and place it in a mixing bowl (alternately, you can chop, peel, and steam them).

The yams ready to bake

Add the chili powder, cinnamon, and miso to the yams. Add the almond milk and mash, using a fork or hand masher, till very tender. Season with salt and pepper, and set aside.

The yam mixture

Pre-heat oven to 350 degrees.

Place one cup of cooked millet, the cannellini beans, and the kale in the bowl of a food processor. Pulse to combine into a mixture that’s mushy, but has some texture. Season to taste.

Before processed

After

In a giant bowl, combine the mashed yams and the millet/bean/kale mixture. Add the remaining cooked millet (about half a cup or so), the flax, nutritional yeast, nama shoyu, and cumin. Add the millet flour. If the mix is a little wet, add the brown rice (I needed to). If not, omit it. Check for seasoning.

Burger mixture ready to go

Shape mixture into ten uniform patties. Lay on a baking sheet and bake at 350 degrees for forty minutes or so, flipping once.

Finished product

I made a huge kale salad and had 2 1/2 patties with some olive mustard and some cultured vegetables for dinner. It was SOOOOOOOOO good. My mom had a patty and couldn’t stop raving. Seriously she is obsessed. Joy!!!

Dinner is served! (Ummm def had two more patties... but this was a nice first helping)

These burgers are so tasty, so healthy, and totally gluten free and vegan. (SMILE). I done good.

The nutrition facts for these are outta this world. This really is the healthiest burger ever.

Per burger: 108 calories, 1.6 g fat, 3.9 g fiber, 0.8 g sugar, 5.1 g protein

The burgers should also freeze pretty well for at least a month, and they’ll last in the fridge for at least four days. They’re great, easy, portable leftovers! Super excited to eat one of these on another salad for lunch tomorrow. Yay for successful cooking days!

Any veggie burger requests? Thinking of doing lentil sliders and “cheese” stuffed bean burgers soon. Drool.

xoxo

Your Vegan Girlfriend

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4 thoughts on “Cumin Spiced Yam and Millet Burgers

  1. Pingback: Cheesy Ratatouille Bake (OMG is this good) « Your Vegan Girlfriend

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