SPINACH AND ARTICHOKE MILLET BURGERS

Looking for a fresh take on veggie burgers? These Spinach Artichoke Millet Burgers are hearty, flavourful, and anything but boring.

Prep Time 15

Cook Time 10

Total Time 25

Servings Burgers

Place the water in a saucepan 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!!!).