Zorba Paster On Your Health :: Printer Friendly Recipe :: Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino

Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino

3 Cups		Water
1 Cup		Millet
10		Sun-dried tomatoes*
1 Medium		Garlic clove
1/3 Cup		Pitted green olives, chopped
1/4 Cup		Pine nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant

1/4 Cup		Pecorino-Romano or Parmigiano-Reggiano, grated, packed
4 Large		Caper berries, stemmed and minced
1 Tsp		Oregano, dried
1 Tsp		Marjoram, dried
2 Tbs		Unsalted butter
2 Tbs		Olive oil

1	Bring the water and millet to a boil in a medium saucepan over high heat. Cover, reduce the heat to low, and simmer slowly until it�s like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes.
2	Meanwhile, fill a small saucepan about a third of the way with water and bring it to a boil over high heat. Put the sun-dried tomatoes and garlic in a small bowl; cover with the boiling water. Steep for 10 minutes.
3	Drain the sun-dried tomatoes and garlic in a colander set in the sink. Add them to the bowl with the cooked millet. Add the olives, pine nuts, Pecorino, minced caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food pur�e. Use dampened hands to form the mixture into 6 patties.
4	Melt the butter in the olive oil over medium heat in a large skillet, preferably a nonstick one. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them with a thin spatula and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes.

Servings: 6

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Cooking Tips

*do not use oil-packed