Recipe: Moroccan Millet Burgers

In the photo, these are topped and sandwiched with homemade tapenade. Hummus or ketchup would be equally great.

Ingredients

1/2 cup chopped onion, divided
1 Tbsp olive oil
1 tsp cinnamon
seeds from 5 cardamon pods
1 tsp ground cumin
1 Tbsp fennel seeds
1/4 teaspoon cayenne
1/2 cup millet
1 cup water
1 cup canned kidney beans, rinsed and drained
3/4 cup cashews or walnuts
2 garlic cloves, coarsely chopped
1/2 cup packed beet greens (or spinach), stems removed
3/4 cup cornmeal
1 egg

Preparation

Cook half of onion with 1/4 teaspoon salt, cardamon seeds, cumin, cinnamon, fennel and cayenne in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add millet and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans.

Pulse millet mixture, nuts, garlic, greens, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped. Before you add the egg, taste it and see how you like it. Add some hot sauce or more spices if you want. Add egg and cornmeal and mix until combined. If it’s too wet, add more cornmeal, a little at a time.

Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes. This will help them stick together better. You can spray each patty with a canola oil or olive oil spray before putting them in the pan. This will give even browning.

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 6 minutes on each side.

Makes about 10 patties (serves 5 people, or 2 with delicious leftovers)