Recipe – BeeFree Burger

From Ascent Magazine, Issue 25 – Spring 2005
Makes 7 burgers


2 c moist, cooked millet (1/2 cup millet cooked in 2 cups water)
1/2 c whole toasted almonds
1/2 c whole toasted walnuts
2 T cooking oil
3 medium-sized shiitake mushrooms (dried or fresh), finely chopped (If using dried mushrooms, soak them in 1 cup of boiled hot water before chopping.)
1 bunch spinach, chopped
1/2 a large onion, diced
2 stalks celery, diced
1 T crushed sage
1 t thyme
1 t dill
1 t salt
ground black pepper to taste
1 T soy sauce
1 t engevita yeast

To begin, slow down, breathe, and calm your mind. Preheat oven to 350°.

Place the nuts on separate cookie sheets and toast them in the oven for about 5 minutes. When they are nearly done, they will become fragrant and turn a warm golden colour. Remember to watch them, as they can easily burn! When cooled, grind the nuts in small batches until they are the texture of coarse cornmeal.

Preheat 1 T oil in a sauté pan on medium-high heat. Finely chop the shiitake mushrooms, then sauté the mushrooms, spinach, onions and celery together. Cook for approximately 8 minutes.

Finely grind the herbs in a spice grinder (or mince finely with a knife if you don’t have a spice grinder). Add herbs to mixing bowl, along with salt, pepper, soy sauce and engevita yeast.

Add cooked millet, sautéed vegetables and toasted nuts to the spices in the mixing bowl and thoroughly mix together. Using your hands, form into burger patties and place on an oiled cookie sheet. You should be able to make 7 burgers.

Bake 15 minutes on a lower-level shelf. Then gently flip over the patties and bake for another 5 minutes.

Let burgers cool a few minutes on the cookie sheet. When the burger patties are hot, they are quite fragile. As they cool down, they will firm up. This cooling-down period is important, as it helps to keep the hearty patties together.

Now, enjoy with your favourite bun and burger condiments. YUM!

– Recipe by Risa Salsberg


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