Veggie-Millet Burgers


Main Dish
Veggie-Millet Burgers

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Gluten-free millet lends a mild corn flavor and heartiness to meatless burgers. Bake and freeze patties to use for future sandwiches or salads.

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Servings and Ingredients

Serves 6
⅔ c. dry millet
1 ⅓ c. water
3 slice(s) gluten-free multi ancient grain bread
2 Hy-Vee large eggs, lightly beaten
¾ c. shredded zucchini
½ c. Hy-Vee Select shredded Asiago cheese
¼ c. chopped onion
¼ c. shredded carrot
3 clove(s) garlic, minced
2 tsp. finely chopped fresh basil
1 tsp. finely chopped fresh oregano
½ tsp. Hy-Vee kosher salt
¼ tsp. Hy-Vee black pepper
6 Hy-Vee Bakery whole grain hamburger buns, split and toasted
2 medium tomatoes, sliced
4 oz. fresh mozzarella cheese, sliced
Arugula, optional


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  2. In a 2-quart saucepan, toast millet over medium heat for 4 to 5 minutes or until golden and fragrant. Add water to saucepan. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
  3. Meanwhile, in a food processor pulse bread until coarse crumbs form; remove 1 cup bread crumbs. In a small bowl, combine eggs, zucchini, Asiago cheese, onion, carrot, garlic, basil, oregano, salt and pepper. Stir in millet and bread crumbs. Form into six patties. Place on prepared baking sheet.
  4. Bake for 15 minutes. Turn patties and bake for 5 minutes more or until golden. Serve on buns with tomato slices and mozzarella slices and, if desired, arugula.
  5. To store and serve later, cool patties. Layer patties between parchment paper and transfer to a storage container. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. If frozen, thaw patties in refrigerator. Reheat patties in the microwave.

Nutrition facts


420 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 90mg
  • Sodium: 690mg
  • Total Carbohydrates: 55g
  • Protein: 19g

Daily Values

Vitamin A 30%
Vitamin C 20%
Iron 20%
Calcium 25%

Recipe Source:

Hy-Vee Seasons Back to School 2016. Chef Andrew from Ankeny #1, KCCI-TV recipe, July 30, 2016