Turmeric Spiced Millet Veggie Burgers (gluten-free, nut-free & vegan)



  • 356 ml water
  • 46 grams dry millet
  • 3 tablespoon  coconut oil divided
  • 1 large white onion, finely minced
  • 4 garlic cloves, finely minced
  • 1.5 teaspoon salt (or more to taste)
  •  ½ teaspoon black pepper
  • 1 large carrot, peeled and finely minced
  • 2 stalks celery, finely minced
  • 90 grams spinach, finely chopped (or sub fresh Italian flat leaf parsley or fresh cilantro)
  • 1 teaspoon turmeric
  •  ¾ teaspoon smoked paprika
  • 240 grams Chickpea Flour (also called Gram Flour)
  • 1 tablespoon maple syrup


  1. In a small pot over high heat, bring water to a boil. Add millet, cover and simmer on low for 25-30 minutes until water is fully absorbed. While the millet cooks proceed with the next steps.
  2. Roughly chop the onion, carrot, celery and spinach. In a food processor, blend/process the chopped vegetables until finely minced/grated. You want to add the chopped onion, carrot, celery and spinach one at a time. Set the minced veggies aside in a bowl until ready for cooking in next step.
  3. Heat 1 tablespoon oil in a large saucepan on medium. Add onions, garlic, salt and pepper and cook stirring occasionally until onions are translucent (about 5 minutes). Stir in the carrots, celery, spinach, turmeric and smoked paprika and cook for another 3 minutes.
  4. Turn off the heat. Add the cooked millet, garbanzo bean flour and maple syrup to the saucepan. Stir until well combined. Taste and adjust seasonings as needed. You may want to add more smoked paprika, salt, pepper or maple syrup. Transfer the mixture to a large bowl and allow the mixture to fully cool. Wash and dry the saucepan so you can reuse for the next step.
  5. Form the mixture into approximately 10 patties (about 3-4 inches in diameter and about ¾ inch thick).
  6. Heat the saucepan to a fairly high temperature (to prevent sticking) and coat with 1 tablespoon of oil. Saute each patty on both sides until firm and golden browned. You will need to do this in 2-3 batches depending on the size of your pan. Do not overcrowd the pan. Transfer finished patties to a plate to cool. Once cooled store in an airtight container for up to one week.

These patties can be used on burger buns, wrapped in romaine leaves and also pair well with salads.

Serving Suggestion (or sub a bagel for the bun)