Y’all already know that Spinach and Artichoke just go hand and hand, amirite? So, does it really even matter what we pair ’em with? These Low FODMAP Spinach and Artichoke Millet Burgers just make the Low FODMAP Diet seem quite allllright. They can be sandwiched between your favourite bread and loaded with all the toppings. Or, they can be kept plain and eaten without any bread or toppings at all. The choice is yours, my friend.
THAT LOW FODMAP DIET THING
I am THE queen of basically making something new for dinner every.dang.day. Growing up, we had a basic list of meals that mama would throw together each week. Not strictly on a rotation per say, but meals that were made often enough, ya just knew they’d appear again. Some of her all time specialities (and there are many) are her famous White Wine Chicken, Mini Italian Meatballs and one of my personal favourites, Carciofoli aka Stuffed Artichokes.
Like many families, my mama was THE queen of the household. Not only did she work allll week long, spent 2-3 hours per day on commute alone, spent the weekends cleaning and getting some things done around the house, she cooked all of our meals, too (laziness got in the way of me finding my knack for cooking as a teen). So, yeah, I definitely do not blame her for stickin’ to the quick n easy. But I ain’t doing any of those things at the moment and I don’t have 5 hungry bellies to feed. Therefore, I, on the other hand, simply have more time to spend in the kitchen at the moment.
However, these last few Low FODMAP filled weeks have got me feeling a little less creative and a little more frustrated when it comes to the age old ‘What’s for Dinner?!’ question. I know there’s an array of can-have foods and an even bigger list when you factor in appropriate portion sizes, but damn do I ever feel like I’m eating something Asian inspired or rice related on the daily. Which is not actually true. However, back to being the type of gal who will make rice once and not have it again for at least a couple weeks. Ya feel me??? Therefore, these Millet Burgers taste like exactly what I need right now.
SO, WHAT IS MILLET ANYWAY?
I’m not going to lie, before this whole Low FODMAP thang began, I’ve never even heard of Millet and sure as hell paid no mind to it in the grocery store. But when ya haven’t got this whole low FODMAP thing down pat as of yet, finding a new bae approved ingredient feels like actual Heaven. I’ve been using some FODMAP friendly websites to help me plan our meals cause lord knows I don’t know what the hell I’m doing and that’s when I came accross this gem of a grain. It cooks like rice or quinoa, is soooo versatile (I meaaaan, just look at these bugers!!!) and provides a great alternative to what you’re used to cooking. And apparently, it’s a cereal grain. Soooo, Spinach and Artichoke Millet Burgers for breakfast, anyone?!
MILLET BURGERS WITH SPINACH AND ARTICHOKESCourse: Lunch, Main, DinnerCuisine: VegetarianDifficulty: Medium
You couldn’t fit another veggie in this burger if you tried!
What You’ll Need
1/2 cup Millet (measure dry)
1 cup Water
1 bunch Fresh Spinach
3/4 14 fl oz can Quartered Artichokes, chopped
1/2 cup Shredded Cheese of Choice (I used Havarti)
1/2 cup Fresh Parsley, chopped
1/4 cup Green Onion, chopped
4 tbsp Gluten Free Flour
2 tbsp Grated Parmesan Cheese
2 tbsp Lime Juice
1 tbsp Mustard
1.5 tbsp Salt divided
1 tbsp Pepper
1 tbsp Garlic Infused Oil, homemade or store bought
Oil for frying
- Place the water in a sauce pan and add 1/2 tsp of salt. Bring to a boil, add the millet and cover. Reduce heat to low and simmer until the water is absorbed and millet cooked, about 15 minutes. Stir with a fork and set aside.
- In a large skillet over medium high heat, add the garlic infused oil. Add the spinach and cook until wilted, 2-3 minutes. Squeeze out the liquid and then chop into pieces. Add to a large mixing bowl.
- In the same bowl, add the chopped artichokes, shredded cheese, chopped parsley, green onion and cooked millet. Stir to combine.
- Add the parm cheese, salt and pepper, lime juice, mustard, egg and flour. Use your hands to stir the mixture making sure that everything is being evenly incorporated.
- Divide the mixture into four decent sized patties. Use your hands to shape them and pack the veggies in – mixture should easily bind, however, if you feel it’s too wet, just add a bit more flour.
- Add some oil (medium high heat) to coat the bottom of a skillet. Once hot, add your patties and cook about 5-6 minutes per side. Each side should be a nice golden brown colour but careful to monitor the heat, lowering if needed, to ensure they don’t burn. Top with your fav toppings and serve on a low FODMAP burger bun (THANK YOU COBS BREAD!!!).
LOOKING FOR MORE VEGETARIAN RECIPES? HOW ABOUT THESE ONES:
MOM’S LENTIL SOUP (AKA “LENTICCHIE”)