Ingredients
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For the Burger Patty
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1 cup cooked millet millet1 cup cooked millet
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1 1/2 cups cooked chickpeas (chana), drained chickpeas1 1/2 cups cooked chickpeas (chana), drained
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1 small red onion, finely chopped red onion1 small red onion, finely chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1-inch piece ginger, grated ginger1-inch piece ginger, grated
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2 tablespoons chopped cilantro cilantro2 tablespoons chopped cilantro
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2 teaspoons garam masala garam masala2 teaspoons garam masala
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1 teaspoon ground coriander ground coriander1 teaspoon ground coriander
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1/2 teaspoon turmeric powder turmeric powder1/2 teaspoon turmeric powder
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1/2 teaspoon red chili powder red chili powder1/2 teaspoon red chili powder
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1/2 teaspoon salt (or to taste) salt1/2 teaspoon salt (or to taste)
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1/2 cup chickpea flour (besan), as needed for binding chickpea flour1/2 cup chickpea flour (besan), as needed for binding
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For the Mint-Coriander Chutney
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1 cup fresh cilantro leaves cilantro1 cup fresh cilantro leaves
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1/2 cup fresh mint leaves mint leaves1/2 cup fresh mint leaves
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1 green chili (optional, for heat) green chili1 green chili (optional, for heat)
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1/2 teaspoon salt salt1/2 teaspoon salt
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1/2 teaspoon cumin seeds cumin seeds1/2 teaspoon cumin seeds
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2 tablespoons water water2 tablespoons water
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For Assembling
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4 gluten-free burger buns (or lettuce wraps for grain-free) gluten-free burger buns4 gluten-free burger buns (or lettuce wraps for grain-free)
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1 small cucumber, sliced cucumber1 small cucumber, sliced
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1 large tomato, sliced tomato1 large tomato, sliced
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Red onion rings (optional) red onionRed onion rings (optional)
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Lettuce leaves lettuce leavesLettuce leaves
Directions
Follow the instructions in order for best results. Chill the patties before cooking if the mixture feels too soft. The chutney can be made ahead and refrigerated for up to 3 days. You can batch-cook and freeze the patties for quick weeknight meals. For a grain-free version, use lettuce wraps instead of buns.
Steps
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1
Done
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Prepare the Millet: Cook millet according to package instructions, then let it cool. |
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2
Done
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Make the Patty Mixture: In a large bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth with some texture. Add cooked millet, chopped onion, garlic, ginger, cilantro, spices, salt, lemon juice, and chickpea flour. Mix well until the mixture holds together. Add more chickpea flour if too wet. |
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3
Done
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Shape the Patties: Divide the mixture into 4 equal portions and form into burger patties. |
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4
Done
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Cook the Patties: Heat a non-stick skillet over medium heat. (You can use a light spray of oil or cook oil-free on a good non-stick pan.) Cook patties for 4-5 minutes per side until golden brown and crisp. |
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5
Done
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Prepare Chutney: Blend cilantro, mint, green chili, lemon juice, salt, cumin seeds, and water in a small blender until smooth. |
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6
Done
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Assemble Burgers: Toast buns if desired. Spread chutney on the bottom bun, top with lettuce, burger patty, cucumber, tomato, and red onion. Add more chutney and cover with the top bun. |
