Millet Burgers

Millet Burgers with Green Goddess Sauce Recipe

I have been making these wonderful veggie millet burgers since long before the gluten-free craze set in, and for no other reason than that I am devoted to experimenting with every single grain out there. Their preparation is very much like making latkas, but  making them larger for a main course. As satisfying as a meat burger, only much lighter and much more nutritious! You won’t think about millet as bird-feed after this!



  • 3 cups water
  • 1 cup millet
  • 1/2 cup soy or other gluten-free flour
  • 1 large onion, grated
  • 1 large carrot, grated
  • 2 ribs celery, peeled and grated
  • 1 teaspoon thyme
  • Pinch cayenne
  • 1 egg
  • Salt and pepper to taste
  • Oil for frying

Green Goddess Sauce

  • 1 small bunch flat parsley
  • 1 bunch watercress, stems and all
  • 3 tablespoons capers
  • 3 cloves garlic
  • Salt and pepper to taste.
  • 1 cup low fat mayonnaise (or 1/2 pound silken tofu + 1/4 cup olive oil)
  • 2 tablespoons Dijon mustard

Blanch the parsley and watercress in boiling water for about 1 minute. take out and rinse under cold water. Squeeze perfectly dry. Transfer to a food processor with all remaining ingredients, and process until smooth


Bring water to a boil. Reduce flame to medium, add the millet and cook covered, until tender, about 30 minutes (or a little less, until tender)

Heat the oil in a large nonstick skillet to come up about 1/3 inch. Transfer the millet to a mixing bowl. Add all remaining ingredients and mix thoroughly. Form patties with the mixture, and throw in the hot oil. Fry 2 minutes on each side, or until just golden. Drain on paper towels, and serve hot, alone or with Green Goddess Sauce (recipe below)

2 replies
  1. karen roth
    karen roth says:

    I truly enjoy receiving your recipes. It would be most helpful if you would supply the nutritional values for all your recipes.

    • Lévana
      Lévana says:

      I believe I have responded to this query, but I thought you would like to know that my next book deals entirely with whole foods and good nutrition

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