Food & Cooking Recipes Ingredients Pasta and Grains Millet Vegetable Burger 3.8 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 22, 2023 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients For the burger 1 ½ cups cooked millet, room temperature 1 tablespoon finely minced shallot 1 clove minced garlic ½ cup peeled and finely grated carrot, loosely packed ¼ cup finely grated zucchini 1 tablespoon chopped parsley 1 teaspoon chopped thyme 1 tablespoon extra-virgin olive oil 1 large egg, lightly whisked 1 ½ teaspoons coarse salt ¼ teaspoon ground pepper 2 tablespoons canola oil, plus more for cooking For serving 4 whole-grain hamburger buns, toasted Green leaf lettuce Tomato slices ½ cup Greek yogurt Directions 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. 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. 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. Serve on hamburger buns with lettuce and tomato and a dollop of yogurt. Rate it Print