I have been thinking about vegan burgers for a while now. I think mostly because lately I’ve seen such beautiful cauliflowers in the shop and was looking for an excuse to buy it. Well, and so I bought it. I also bought some rucola, potatoes and fresh parsley. So I had the ingredients, the idea was there, it only lacked the specific day. But even that came soon enough. My friend Mo called, saying she’ll drop by. I thought about whatever I had and what I could cook. I knew she’s vegetarian, so when I opened the fridge and saw the cauliflower I knew it was time for those burgers. And while we cooked and discussed ideas the time just flew by. And as we’ll keep the conversation to ourselves, you can find the result of the cooking below.

Makes about 6 burgers.  Cook time time: ca 30min (or 45,if you get distracted)

1 small cauliflower

160g dry millet

2-3 big champignions

3 tsp coriander paste

2 tsp nutmeg

1 tbsp cayenne pepper

2 garlic cloves

soy sauce

1 tbsp honey

fresh parsley

3 big tomatoes

few cornishons

rucola

sesame oil

burger buns

Rinse the millet and put it in a pot along with 300ml of water. Bring to boil and cook on small heat until the water evaporates (ca 15min). Leave it aside.

In the meantime wash the cauliflower and cut in the smallest florets or grind in food processor. Fry it in a pan for 3min adding 1 tbsp of sesame oil. Move the cauliflower to a big bowl and mix together with the millet. Peel the garlic, chop 1 clove and add to the mass along with 1 tbsp soy sauce, coriander paste, nutmeg, salt and cayenne pepper. Mix it well. Chop some of the parsley and add to the mass. Form the burgers (not too thick),coat them in bread crumbs and fry in a pan with sesame oil until gloden brown.

In small bowl mix 1 tbsp of sesame oil, honey and 2 tbsp of soy sauce together. Peel the champignions, cut in thick stripes and place in a pan. Pour the mixture over it and let it cook for 3 minutes.

Preheat the oven to 200ºC, cut the burger buns in half and put it in, cut side down. Let it there for ca 5-7min. In the meantime place the parsley and the rest of the garlic in a food processor and chop it to a paste. Pour in some sesame oil until the paste will get the consistency of a pesto.

Spread it on the bottom part of the petties, add rucola and sliced tomatoes. Put the burgers on top of it, add the cornishons and the mushrooms, put the top of the bun on and your burger is ready to serve!