Kidney Bean & Millet Veggie Burger

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This blog post has been created in partnership with Native Food Store. But all the thoughts and opinions expressed in this blog are my own.

Meatless Mondays have grown in popularity over the last few years. For those of you who are unaware of this term, Meatless Monday is an international campaign that started in Britain in 2003 as an initiative to encourage people to reduce the consumption of meat and adopt more plant-based meals once a week.

In our house, we occasionally ditch the meat and try to incorporate more veggies and fruits into our diet. Whether you are a vegan, a curious omnivore, or trying to get off to a healthy start on Mondays, you're guaranteed to love this recipe.
This Kidney Beans & Millet Veggie Burger will change the way you perceive veggie burgers. Featuring millet and red kidney beans, they are moist, hearty, packed with flavors, and supremely satisfying. Moreover, they are completely vegan and gluten-free. Even meat-loving people will approve of this recipe and relish it with gusto.
For this recipe, I have used millet from Native Food Store. NFS has a wide range of millets and millets-based products from grains and flours to noodles that are 100 % organic, vegan, and naturally gluten-free. You can find all their products here.

Classified as an ancient grain like quinoa, millet is a powerhouse of nutrients. It is a great source of protein, high in dietary fiber, iron, calcium, and magnesium, and a healthy alternative to traditional rice.
Why you will love these Homemade Veggie Burgers
  • Healthy: This burger is packed with plant-based protein and tastes downright indulgent. Plus, it has much less fat, calories, and cholesterol compared to the standard beef burger.
  • Make for a quick and easy meal: 30 minutes is all you need to make these burgers.
  • No fancy equipment required: As long as you’ve got a pan and stovetop, you’re good to go.

What to serve with these Burgers?

I like serving them with classic potato fries and with a quick Sriracha Mayo Sauce. They are also great alongside potato wedges, sweet potato fries, or even with a simple salad!

How to Store and Reheat the Extras?

These veggie burgers are perfect for meal prep. You can make these patties in advance and store them in an airtight container lined with parchment paper in the refrigerator for 4 to 5 days. And, when you want to reheat them, add some oil to a pan, and heat the burger until crispy.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.

    For the Patties
  • 1/2 cup cooked pearl millet
  • 1 can (425 ml) kidney beans, rinsed and drained
  • 1 large onion, finely diced
  • 3-4 cloves of garlic, minced
  • 2 carrots, peeled and finely shredded
  • 1 1/2 teaspoon cumin powder
  • 1 1/2 teaspoon paprika powder
  • 1 1/2 teaspoon ground black pepper
  • Salt, to taste
  • 2 Tablespoons Olive Oil
  • 1/4 millet flour
  • 2-3 Tablespoons vegetable oil, for frying

  • For the Burger Toppings
  • 4 burger buns, toasted
  • 1 large red onion, thinly sliced into rings
  • 1 large tomato, sliced
  • 4 large lettuce leaves
  • 1/3 cup mayo
  • 2 Tablespoon Sriracha

  1. To a heated pan, add the olive oil. Then add the diced onions and saute until soft and translucent. Then, add the finely chopped garlic and fry for about 1 minute or until fragrant.
  2. Next add the kidney beans, paprika powder, cumin powder, black pepper, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost dry. Regulate the heat if needed - to prevent the spices from burning.
  3. Add the finely grated carrot and mix. Cook on medium high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Remove from heat and allow it to cool.
  4. Then, add the cooked millet to the beans and veggie mixture. And, then add the millet flour and then mash everything until well combined.
  5. Oil a 1/3 measuring cup and also rub oil on the palms to prevent the dough from sticking while forming patties.
  6. Using your hands form 1/2 inch thick patties.
  7. Heat veg oil over medium high heat (nonstick pan works best here). Add the patties to the pan and fry for a few minutes on each side, flipping carefully to keep them intact, until they are golden brown and crispy on the outside.
  8. Whisk the mayo and the Sriracha sauce together.
  9. To assemble, spread the prepared burger sauce over the toasted buns. Add the burger patties, sliced tomatoes, onion rings and lettuce.
  10. Enjoy!


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