Curried Millet Burgers with Peach-Ginger Chutney
By Lawman JohnsonPublished on June 9, 2020
Time
1¾ hours, plus 15 minutes cooling and 30 minutes chilling
Yield
Serves 4
Ingredients
Peach-Ginger Chutney
1 shallot, minced1 tablespoon vegetable oil 1 teaspoon grated fresh ginger ⅛ teaspoon table salt Pinch red pepper flakes 1½ cups thawed frozen peach, cut into ½-inch pieces2 tablespoons packed light brown sugar 2 tablespoons cider vinegarBurgers
1 cup millet, rinsed2 cups water ½ teaspoons table salt, plus salt for cooking millet3 tablespoons vegetable oil, divided1 shallot, minced6 ounces (6 cups) baby spinach, chopped2 carrots, peeled and shredded2 teaspoons curry powder ¼ teaspoon pepper ½ cup plain yogurt, divided1 large egg, lightly beaten2 tablespoons minced fresh cilantro 8 large leaves iceberg lettuceInstructions
- For the chutney: Microwave shallot, oil, ginger salt, and pepper flakes in small bowl, stirring occasionally, until shallot has softened, about 1 -minute. Stir in peaches, sugar, and vinegar and microwave until peaches have softened and mixture has thickened, 6 to 8 minutes, stirring once halfway through microwaving. Set aside to cool to room temperature. (Chutney can be refrigerated for up to 3 days; let come to room temperature before serving.)
- For the burgers: Line rimmed baking sheet with parchment paper. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to simmer over medium-high heat. Reduce heat to low, cover, and simmer gently until millet is tender, 15 to 20 minutes. Off heat, let millet sit, covered, until liquid is fully absorbed, about 10 minutes. Transfer millet to large bowl and let cool for 15 minutes.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in curry powder, salt, and pepper and cook until fragrant, about 30 seconds; transfer to bowl with millet. Wipe skillet clean with paper towels.
- Stir ¼ cup yogurt, egg, and cilantro into millet mixture until well combined. Divide mixture into 4 equal portions. Using lightly moistened hands, firmly pack each portion into ¾-inch-thick patty and place on prepared sheet. Re-shape patties as needed. Cover and refrigerate patties until chilled and firm, at least 30 minutes or up to 24 hours.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium-low heat until shimmering. Place patties in skillet and cook until golden brown and crisp on first side, 5 to 7 minutes. Using 2 spatulas, gently flip patties and cook until browned and crisp on second side, 5 to 7 minutes.
- Stack lettuce leaves together to create 4 lettuce wraps. Serve burgers on lettuce wraps, topped with remaining ¼ cup yogurt and peach chutney.
Time
1¾ hours, plus 15 minutes cooling and 30 minutes chillingYield
Serves 4Ingredients
Peach-Ginger Chutney
1 shallot, minced
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
⅛ teaspoon table salt
Pinch red pepper flakes
1½ cups thawed frozen peach, cut into ½-inch pieces
2 tablespoons packed light brown sugar
2 tablespoons cider vinegar
Burgers
1 cup millet, rinsed
2 cups water
½ teaspoons table salt, plus salt for cooking millet
3 tablespoons vegetable oil, divided
1 shallot, minced
6 ounces (6 cups) baby spinach, chopped
2 carrots, peeled and shredded
2 teaspoons curry powder
¼ teaspoon pepper
½ cup plain yogurt, divided
1 large egg, lightly beaten
2 tablespoons minced fresh cilantro
8 large leaves iceberg lettuce
Ingredients
Peach-Ginger Chutney
1 shallot, minced
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
⅛ teaspoon table salt
Pinch red pepper flakes
1½ cups thawed frozen peach, cut into ½-inch pieces
2 tablespoons packed light brown sugar
2 tablespoons cider vinegar
Burgers
1 cup millet, rinsed
2 cups water
½ teaspoons table salt, plus salt for cooking millet
3 tablespoons vegetable oil, divided
1 shallot, minced
6 ounces (6 cups) baby spinach, chopped
2 carrots, peeled and shredded
2 teaspoons curry powder
¼ teaspoon pepper
½ cup plain yogurt, divided
1 large egg, lightly beaten
2 tablespoons minced fresh cilantro
8 large leaves iceberg lettuce
Ingredients
Peach-Ginger Chutney
1 shallot, minced
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
⅛ teaspoon table salt
Pinch red pepper flakes
1½ cups thawed frozen peach, cut into ½-inch pieces
2 tablespoons packed light brown sugar
2 tablespoons cider vinegar
Burgers
1 cup millet, rinsed
2 cups water
½ teaspoons table salt, plus salt for cooking millet
3 tablespoons vegetable oil, divided
1 shallot, minced
6 ounces (6 cups) baby spinach, chopped
2 carrots, peeled and shredded
2 teaspoons curry powder
¼ teaspoon pepper
½ cup plain yogurt, divided
1 large egg, lightly beaten
2 tablespoons minced fresh cilantro
8 large leaves iceberg lettuce
Why This Recipe Works
We combined millet with colorful baby spinach and shredded carrot for patties with bright vegetable flavor, while some minced shallot provided aromatic balance. Creamy yogurt and an egg added moisture and richness and also served as a binder. Curry powder gave our burgers an Indian-inspired flavor profile, which perfectly complemented a topping of sweet-savory peach chutney; using readily available frozen peaches made the chutney a snap to assemble. Pan-frying the patties created a flavorful crust on the exterior while maintaining a moist interior. A dollop of cooling plain yogurt tempered the chutney’s heat. Tasters found burger buns to be a bit much with these dense burgers, so we ditched the bread in favor of the lighter freshness of lettuce leaves.
Instructions
- For the chutney: Microwave shallot, oil, ginger salt, and pepper flakes in small bowl, stirring occasionally, until shallot has softened, about 1 -minute. Stir in peaches, sugar, and vinegar and microwave until peaches have softened and mixture has thickened, 6 to 8 minutes, stirring once halfway through microwaving. Set aside to cool to room temperature. (Chutney can be refrigerated for up to 3 days; let come to room temperature before serving.)
- For the burgers: Line rimmed baking sheet with parchment paper. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to simmer over medium-high heat. Reduce heat to low, cover, and simmer gently until millet is tender, 15 to 20 minutes. Off heat, let millet sit, covered, until liquid is fully absorbed, about 10 minutes. Transfer millet to large bowl and let cool for 15 minutes.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Stir in spinach and carrots and cook until spinach is wilted, about 2 minutes. Stir in curry powder, salt, and pepper and cook until fragrant, about 30 seconds; transfer to bowl with millet. Wipe skillet clean with paper towels.
- Stir ¼ cup yogurt, egg, and cilantro into millet mixture until well combined. Divide mixture into 4 equal portions. Using lightly moistened hands, firmly pack each portion into ¾-inch-thick patty and place on prepared sheet. Re-shape patties as needed. Cover and refrigerate patties until chilled and firm, at least 30 minutes or up to 24 hours.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium-low heat until shimmering. Place patties in skillet and cook until golden brown and crisp on first side, 5 to 7 minutes. Using 2 spatulas, gently flip patties and cook until browned and crisp on second side, 5 to 7 minutes.
- Stack lettuce leaves together to create 4 lettuce wraps. Serve burgers on lettuce wraps, topped with remaining ¼ cup yogurt and peach chutney.
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