This didn't work for me I'm afraid. I found this really bland and thought it needed more spices and possibly cooking in stock as well. Millet seems to be similar to quinoa in that it soaks up flavours and needs extra to make it tasty. I liked the idea of these so I will try to make millet burgers again but not this recipe.
this was really good for a vegetarian meal. i added an egg and let it cool before frying since other reviewers said that it fell apart. My patties stayed intact without any problems. I used olive oil instead of seame. I also added garlic and cumin. It reminded us of falafel but much less dense. My husband ate his with cheese on it and I ate them plain.. I will make these again.
I really like millet and love to try recipes that call for it. I don't eat veggie burgers often, so I can't really compare these to other grain burgers, but I thought they were pretty good. Budgiegirl's review made me concerned about the burgers falling apart, so I added in an egg and 1/4 cup gluten-free breadcrumbs after adding the cornmeal. Even with those additions, I had a burger fall apart while being fried, but the other burgers held together for the most part. After simmering the millet for 35 minutes, it was very done, so I sauteed the carrots, onions, and celery separately and then mixed them into the millet rather than simmering them with the millet. Without the sesame oil, these burgers would be a fairly blank slate, spice-wise, and I agree with Budgiegirl that you could spice them up however you want to.
I have had hulled millet in the house for years for my parrots but until I ran into a recipe for millet vegetable soup I didn't know I could eat millet too. I have been looking for good millet recipes ever since. This was pretty good. Only problem is that it made a lot and I am only one person. It didn't seem to stick together well after I refriderated it. Maybe it would have if I brought back to room temperature before attempting to fry it. It seems like you could spice it up anyway you wanted too.
Another winning recipe from a fantastic vegan chef!