Cooked millet replaces bread crumbs in this recipe for added fiber and nutrition. To make it, toast 1/4 cup dried millet in a saucepan until kernels start to pop; carefully add 3/4 cup boiling water and simmer for 15 minutes until water is absorbed. Cover and let stand 5 minutes. Serve on gluten-free buns with honey mustard and lettuce.
Ingredients
- 1/2 cup cooked millet
- 2 egg whites
- 2 teaspoons canola oil
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon dried rubbed sage
- 1/2 teaspoon sea salt
- 3/4 pound ground turkey breast
- 5 ounces frozen, chopped spinach, defrosted
Instructions
- Preheat oven to 375º. Put millet, egg, oil, onion powder, allspice, sage, and salt in a medium bowl or the bowl of an upright mixer. Mix on medium speed for 1 minute (or mix by hand). Add ground turkey. Mix on low speed just until combined.
- Squeeze excess water from spinach; then crumble over other ingredients. Mix briefly just to combine. Shape into four patties, using wet hands (mixture will be very soft).
- Lightly spray a baking sheet with cooking oil. Arrange burgers on baking sheet. Bake for 25–30 minutes, or until cooked through, turning once. Serve on toasted rolls with mustard and lettuce.
Notes
PER SERVING: 137 cal, 1g fat (0g mono, 0g poly, 0g sat), 52mg chol, 25g protein, 7g carb, 1g fiber, 480mg sodium
