Veggie Curry Burger

Millet is a nourishing gluten-free grain. It’s rich in B vitamins, iron, magnesium, phosphorous and potassium. Millet has a high amino acid profile, including the essential amino acid methionine, which makes it a good source of protein. As a gluten-free grain with strongly anti-fungal properties, it is the best grain for those with Candida Albicans overgrowth (candidiasis).

These burgers can be frozen and then reheated for a quick meal or snack. Make extras and save some for later. This is a great way to be set up for convenient natural meals. When you plan ahead and stock up, your detox diet becomes easy!

Serve your curry burger over sautéed greens or raw salad greens. It’s also good on sprouted grain bread. Try them with our super pesto and lots of fresh or grilled veggies as condiments.

Ingredients:

(use organic whenever possible)

3 cups cooked millet (How to Cook)

1 small zucchini

1-2 medium carrots

1/2 red onion

1 large clove garlic

1 tablespoon curry powder

1 medium large yam

1/3 cup arrowroot powder or tapioca starch

1. Cook millet in advance using these instructions.
2. Chop the yam and boil it.
3. Grate the zucchini and carrot.
4. Chop the onion and garlic.
5. Sauté carrots and zucchini with the onion, garlic, and curry powder until softened and reduced in bulk.
6. Mash the cooked yam.
7. Combine all ingredients in a bowl and mix well.
8. Refrigerate for 1 hour.
9. Form patties and bake or pan fry. Brown both sides until firm.