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Millet Vegetable Burger

  • Servings: 4
Millet Vegetable Burger

Source: Martha Stewart's Cooking School


For the burger

  • 1 1/2 cups cooked millet, room temperature
  • 1 tablespoon finely minced shallot
  • 1 clove minced garlic
  • 1/2 cup peeled and finely grated carrot, loosely packed
  • 1/4 cup finely grated zucchini
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped thyme
  • 1 tablespoon extra-virgin olive oil
  • 1 large egg, lightly whisked
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons canola oil, plus more for cooking

For serving

  • 4 whole-grain hamburger buns, toasted
  • Green leaf lettuce
  • Tomato slices
  • 1/2 cup Greek yogurt


  1. In a large bowl, combine millet, shallot, garlic, carrot, zucchini, parsley, thyme, and olive oil and mix well. Add egg and mix until fully incorporated; season with salt and pepper.

  2. Using a 1/2 cup dry measuring cup, scoop out millet mixture and lightly pack. Turn out onto work surface and flatten to make a burger. Repeat process making three more burgers.

  3. Heat a large skillet over medium-high heat. Add canola oil. When the oil is heated, add burger, working in batches if necessary. Cook, gently turning once, until a golden crust has formed on the bottom, 8 to 10 minutes per side. Alternatively, the burgers may be baked in a 375-degree oven on a baking sheet for 30 minutes.

  4. Serve on hamburger buns with lettuce and tomato and a dollop of yogurt.


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