Mediterranean Veggie Burgers
Mediterranean Veggie Burgers recipe
Yield
8 servingsPrep
10 minCook
60 minReady
1¾ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
sundried tomatoes
not packed in oil |
*
|
|
| 1 ½ | cups |
vegetable stock
or water |
|
| ½ | cup |
millet
rinsed |
|
| ¼ | teaspoon |
salt
|
|
| 6 | teaspoons |
olive oil, extra-virgin
divided |
|
| 1 | large |
onions
chopped |
|
| 3 | cups |
baby spinach
lightly packed, stems trimmed |
*
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
feta cheese
crumbled |
|
| 1 | tablespoon |
basil
freshly chopped |
|
| ⅔ | cup |
bread crumbs, whole wheat
fine dry |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 7 |
english muffins
whole-wheat, or buns |
*
|
|
|
arugula (roquette)
as needed, for garnish |
*
|
||
|
tomatoes
sliced, as needed, for garnish |
*
|
||
| Olive ketchup, optional | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sundried tomatoes
not packed in oil |
*
|
| 355 | ml |
vegetable stock
or water |
|
| 118 | ml |
millet
rinsed |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
olive oil, extra-virgin
divided |
|
| 1 | large |
onions
chopped |
|
| 7.1E+2 | ml |
baby spinach
lightly packed, stems trimmed |
*
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
feta cheese
crumbled |
|
| 15 | ml |
basil
freshly chopped |
|
| 158 | ml |
bread crumbs, whole wheat
fine dry |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 7 | each |
english muffins
whole-wheat, or buns |
*
|
| 1 | x |
arugula (roquette)
as needed, for garnish |
*
|
| 1 | x |
tomatoes
sliced, as needed, for garnish |
*
|
| Olive ketchup, optional | |||
Directions
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.
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.
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.
Prepare Olive Ketchup, if using. 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.
With dampened hands, form the mixture into seven ½-inch-thick patties, using about ½ cup for each.
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.
