Save time:
Use 2 1/3 cups millet cooked until the grains are creamy like porridge and omit cooking the raw grains.
Make It Easier!
In truth, these millet burgers can be made with lots of the ingredients found on your supermarket's salad bar: olives of all sorts, roasted red peppers, and the like. Just keep in mind an Italian antipasto flavor palette to create your own version.
Testers' Notes
•Here, we've used an Italian palette to balance the aromatic millet. Note that the recipe calls for the larger, oblong caper berries, not capers.
•The timing for cooked millet is a bit dodgy since the grains are notorious for picking up and holding ambient humidity—as well as releasing it in a dry environment. Don't stand on ceremony: lift the lid and check the millet as it cooks, adding more water as necessary. You want crunchy texture but no distasteful grit.
•These patties would be a treat on whole-wheat buns with a little purchased caponata as well as thinly sliced red onion and crunchy lettuce. You could also slice the cooked patties into bite-sized bits and toss them in a large, Italian-style, chopped salad, dressed with a creamy vinaigrette.
•These patties don't reheat as well as some of the others, although they do make great late-night snacks right from the fridge, cut into small pieces and dipped in deli mustard.
