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Breakfast millet burgers

Published 24 March, 2008

I'm always on the lookout for filling gluten free breakfast ideas - I'm a big breakfast kind of guy. Cornflake energy lasts about 1/2 hour for me, and it's not uncommon for breakfast to involve significant amounts of meat and veg :) (or, of late, various forms of fishcake)

But non-animal is good too, in fact I could with more of it, so these here millet burgers looked very good. The original recipe was very savoury, so I've changed it to be easier on the breakfast palate, and having just tested them for the first time, I declare they are veeeeeery, tasty gluten free breakfast burgers!

Breakfast millet burgers

1 cup millet grain
2 1/2 cups water
2 cups squash, cubed (I used butternut as it's nice and sweet)
1/2 tsp salt

Toast the millet grain in a dry pan, stirring constantly, for about 4 minutes until you smell the nuttiness and the grain goes a little darker. Add the water (careful of the super-hot pan), the squash and salt and bring to the boil.

Lower to a simmer, put on a lid, and cook for 20-25 minutes or until the millet has absorbed the water. You want to get it quite dry, so keep stirring towards the end to avoid sticking.

Allow to cool then form into patties - you'll get 10-12. I think they are best grilled as you get an all-over crunchy coating. I had mine with maple syrup. You can have these alone - millet is a complete grain, with over 12% protein, so you'll be properly filled.

I think they'll also go really well with bacon and eggs, or pretty much any gluten free breakfast really.

Next, I'm going to try these alterations:

  • I've got a couple in the freezer and tomorrow morning I'm just going to put them straight under the grill. If it works it will make for very handy brekkies indeed.
  • Adding sultanas to the cooling mix.
  • Using sweet potato instead of squash - should add extra nuttiness.
If you have any other ideas on how to jazz up these gluten free beauties, leave a comment. Let's go millet burger crazy! :D

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