Making burgers makes life so much easier, at least for me. Not only are these great for lunch or dinner, they make a great snack on their own or on a sandwich. These burgers are high in protein and have an unexpected flavor. I’m beginning to love using black onion seeds to add a unique flavor to various foods.
Sesame seeds are a really great source of calcium. And most of the calcium is in the hull, therefore unhulled sesame seeds should be a regular staple in the vegan diet. A tablespoon of unhulled or black sesame contains 88 mg of calcium.
I also added quite a bit of flaxseed. First of all, its function in this recipe is to bind all the ingredients together. Secondly, flaxseed contains soluble and insoluble fiber and omega-3 fatty acids. I buy my flaxseed whole and grind it in the coffee grinder when I need it.
1. Cook millet and quinoa in water with 1 teaspoon of oil, pinch of salt, and ½ teaspoon turmeric for about 20 minutes. Do not overcook. Drain any excess water, if necessary.
2. In a frying pan, sauté grated carrot with 1 teaspoon of oil, cumin, coriander and cayenne. You may need to add a teaspoon or two of water.
3. Add carrot to the cooked millet and quinoa. Stir in ground and whole flaxseeds, black onion seeds, salt and black pepper.
4. Shape patties. I have a bowl with water in which I wet my hands. This eases forming the patties and prevents the mass from sticking to your hands. Roll in sesame seeds.
5. Bake at 180°C (355°F) for 20-25 minutes.
Yield: about 13 palm-sized patties
Allergy information: These burgers are free of wheat, soy, nuts, gluten, and of course milk and eggs.