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Grain Mains: Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

When the new book from Bruce Weinstein and Mark Scarbrough, Grain Mains, came across my desk, I was blow away. This book is right up my alley and a perfect fit for Bob’s Red Mill. Apparently, we were a good fit for Bruce and Mark, too, as you can read in this guest post from a few days ago. I love that our slogan is “Whole Grain Foods for Every Meal of the Day” and this book’s full title is “Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day.” A match made in heaven if ever I heard of one!

As they say in this book, Bruce and Mark have taken whole grains from the side of the plate and put them right in the middle with 101 main dishes. They’ve skipped out on baking with whole grains (ok, there are two or three baked goods) and put their focus on using whole grains for everything from familiar, yet delicious, hot cereals and grain salads to more exotic fare like Posole Verde and Pumpkin-Quinoa Soufflé.

From a user-perspective, I was pleased to see this book also delivers a quick overview of the different grains and different methods for cooking them. They suggest alternative grains that will work in each recipe, in case you don’t have, say Job’s Tears or Teff, on hand. Stunning photography accompanies almost every recipe, a huge plus in my opinion. Additionally, each recipe has tips for making ahead, saving time, making it easier (or more exotic) and tester’s notes. All in all, I wish I was keeping this book instead of giving away a copy to one lucky winner. If you don’t win and want to get your hands on a copy, you can find this book on Amazon.com and Barnes and Noble for $24.99.

{Giveaway}

The kind folks at Rodale have provided a copy of this book for one lucky winner. In addition to this book, we’ll kick in a package of our Hulled Millet, Hard Red Wheat Berries and Quinoa (if you should win and you’re gluten free, we’ll gladly swap the wheat berries for a gluten free option). To enter, leave a comment here telling us which whole grain is your favorite and what you like to do with it. We’ll select a winner randomly from all who comment by 11:59 pm on 8/30. Good luck!

Congratulations to Sue Crawbuck!

Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino

Serves: 6

Active time: 15 minutes
Total time: 55 minutes

Time savers: Use 2 1/3 cups millet cooked until the grains are creamy like a porridge; begin the recipe at step 2.

  • 3 cups (720 ml) Water
  • 1 cup Millet
  • 10 chopped dry-pack Sun-Dried Tomatoes
  • 1 medium Garlic Clove
  • 1/3 cup pitted Green Olives, chopped
  • 1/4 cup Pine Nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant
  • 1/4 cup packed grated Pecorino-Romano or Parmigiano-Reggiano
  • 4 large Caper Berries, stemmed and then minced
  • 1 tsp dried Oregano
  • 1 tsp dried Marjoram
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil

1. Bring the water and millet to a boil in a medium saucepan over high heat. Cover, reduce the heat to low, and simmer slowly until it’s like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes.

2. Meanwhile, fill a small saucepan about a third of the way with water and bring it to a boil over high heat. Put the sun-dried tomatoes and garlic in a small bowl; cover with the boiling water. Steep for 10 minutes.

3. Drain the sun-dried tomatoes and garlic in a colander set in the sink. Add them to the bowl with the cooked millet. Add the olives, pine nuts, Pecorino, minced caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food purée. Use dampened hands to form the mixture into 6 patties.

4. Melt the butter in the olive oil over medium heat in a large skillet, preferably a nonstick one. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them with a thin spatula and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes.

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.

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.

© 2012 by Bruce Weinstein and Mark Scarbrough

About The Author
Cassidy Stockton Google: Cassidy Stockton
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51 Responses to “Grain Mains: Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino {Giveaway}”

  1. This book looks absolutely fabulous. I am a gluten-free cook and always looking for great recipes with alternative grains. My favorite grain? Definitely buckwheat!

  2. Marit Saltrones

    Bob’s is the place! Love the store, love the products. I have worked grains into the center of my diet and would love new recipes from the book to liven things up.

    My favorite grain? Oats. Or is it barley? Or quinoa? So many choices!

  3. These millet burgers look so good. I love so many different whole grains. I’m not sure I have a favorite. I bake with them, use them in side and main dishes.

  4. I love baking bread with freshly ground hard white wheat! And pie crusts with soft white wheat. And eating brown rice! btw, those burgers look fabulous…would love to win this book!

  5. Sean Dugan-Strout

    Bob’s Red Mill 5 Grain Rolled Oats is my favorite! I use it with smoothies, or as is with honey in the morning. My bird LOVES millet so I should give these a try soon.

  6. Oh my, look at that photo. Could eat it! I have been using Bob’s grains and other products forever! They are the highest quality and I know that I will always be happy with the results. Plus, he treats his staff (co-owners!) so well, a rarity these days.

  7. Great recipe and giveaway! My favorite grain is oats, because I eat them most often for breakfast. But I basically love all grains and I eat them them at least once a day.

  8. What an exciting book! Plain and simple oats are my favorite whole grain currently… breakfast every morning. (Except of course for the occasional whole grain pancake…!)

  9. Hi all!
    I would love either the wheat berries, I make a KILLER Tabbouleh with your product!!!! OR Quinoa! I would make a batch of my fav fruit salad! YUM! LOVE your products! I just ordered a 20 pound bag of TVP thru work! I have a blog and tell folks about the different ways to use grains and about emergency preparedness! check it out! simplysurvivingtoday@blogspot.com

  10. I LOVE Quinoa. It is super healthy and versatile. I like to make quinoa patties on Sunday night, to have for lunch all week. Yum!

  11. There are a few favorite for me, so I’ll say a little about each.
    Quinoa: I love to make tabouleh with quinoa, feta, mini heirloom tomatoes, green onion, and a dressing made of lemon juice, olive oil, garlic, mint, salt and cumin.
    Oats: Oatmeal raisin cookies with organic butter and coconut palm sugar. Gluten free and sugar free!
    Brown Basamati Rice: Spiced rice for veggie curry using cinnamon, clove, saffron and coriander.

  12. I’ve discovered quinoa within the last year or so and love it. I used to use cracked wheat bulgur to make tabbouli but now use quinoa.

  13. I’ve loved trying new grains this year, but I still love quinoa just as much. Recently I’ve been eating for breakfast, porridge style.

  14. I’m a Steel Cut Oats guy. I will have it fro breakfast every day! If only I was willing to put hat much time in every day! And my wife is a Quinoa lover…

  15. Oats are my favorite grain. I love to cook them with fresh berries or make chocolate chip oatmeal cookies. Yummy!

  16. I love quinoa … add a dressing of lemon, honey, mustard, olive oil and also add scallions, celery, cannellini beans, toasted pine nuts and butter beans. DEEEElicious!

  17. I love Quinoa because it’s so diverse. I can sweeten it for a morning snack, make it savory with feta and chard from my garden, or incorporate leftover quinoa as a filler in my celicac-friendly cakes.

  18. My favorite whole grain is quinoa and I like to make fresh raita served with pita bread, butter lettuce, and tomato.

  19. Wheat berries! Chewy goodness. I made a salad that has those, honey, cilatro, mexican cheese, golden raisins and nuts in it.

  20. Wow! That recipe for millet burgers sounds wonderful! I love millet and just usually eat it for breakfast as a hot cereal.

  21. I recently started gluten-free cooking. My family has other allergies as well, yeast and dairy. My new favorite is quinoa. I love all the gluten free options the Red Mill offers!
    Thanks!!

  22. My favorite whole grain is buckweat, preferably toasted. It is amazing on it’s own and accompanying/part of a meal.

    I can also say that Bob’s Red Mill 8 Grain Hot Cereal is my favorite of Bob’s products. I eat it almost every single morning for the past 2 years! An absolutely amazing way to start your day!

  23. I love oats and quinoa. I eat oats every day for breakfast and quinoa is so good for you, what’s not to like!

  24. My favorite is Bob’s steel cut oats. I use them in many recipes but I really like to add them to cookies for some crunch!

  25. I’ll say oats. Though I must say that being new to this gluten free lifestyle, I don’t know all too much one way or the other.

  26. Vicky Strembitsky

    Love all of your products. My favourite grain would have to be Quinoa. It is so easy to prepare especially for me who doesn’t have a lot of extra time on her hands. So versatile. I use it so many different ways, plain as a side, in soups, salads, etc. I love its taste and the fact it’s so healthy for you.
    Thanks for all your wonderful products. Looking forward to trying new recipes.

    Vicky Strembitsky

  27. A favorite of mine is using bulgur wheat to add additional texture to my vegetarian chili. While it isn’t really necessary for texture in chili con carne (with meat), it can be a good way to begin cutting back on meat consumption by using less meat, and adding bulgur wheat in increasing proportions.

  28. My favorite is Bob’s Bulgur wheat. I like making bulgur with almond milk, cinnamon, blueberries, and some banana, served cold. Best breakfast.

  29. Oats is a longtime favorite, but I also agree with the above comments about quinoa, as my diet moves toward the vegan side.