Food & Cooking Recipes Ingredients Pasta and Grains Vegetarian Burger 3.2 (37) 1 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This healthy burger can be served to your vegan and vegetarian guests. Ingredients 1 medium (8-ounce) sweet potato 1 cup millet 3 ½ teaspoons salt 1 medium carrot, peeled and cut into ½-inch pieces 1 celery stalk, peeled to remove strings and cut into 1-inch pieces 1 small onion, peeled and quartered 3 medium garlic cloves, peeled 2 tablespoons sesame oil 1 cup shelled fresh peas, (about 1 pound unshelled) or frozen 1 cup canned chickpeas 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground fennel ¼ teaspoon cayenne pepper ¼ cup whole-wheat flour ¼ cup sunflower seeds, toasted 1 ½ tablespoons fresh lemon juice ¼ cup chopped chives ¼ cup finely chopped fresh flat-leaf parsley ¼ teaspoon freshly ground black pepper 8 ounces buckwheat, radish, or alfalfa sprouts Tahini Sauce for Vegetarian Burgers, for serving Homemade Hamburger Buns Olive oil, to brush buns Directions Heat oven to 400 degrees. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside. Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine. Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine. Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture. Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties. Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties. Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted. Serve Grilled Pineapple and Avocado Salsa on the side. Rate it Print