Vegetarian Burger

Vegetarian Burger

Serves 8

Millet is a grain available in health-food stores and many supermarkets.

1 medium (8-ounce) sweet potato 1 cup millet(Millet is a grain available in health-food stores and many supermarkets) 3 1/2 teaspoons salt 1 medium carrot, peeled and cut into 1/2-inch pieces 1 celery stalk, peeled to remove strings and cut into 1-inch pieces 1 small onion, peeled and quartered 3 medium garlic cloves, peeled 2 tablespoons sesame oil 1 cup shelled fresh peas(about 1 pound unshelled) or frozen 1 cup canned chickpeas 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground fennel 1/4 teaspoon cayenne pepper 1/4 cup whole-wheat flour 1/4 cup sunflower seeds, toasted 1 1/2 tablespoons fresh lemon juice 1/4 cup chopped chives 1/4 cup finely chopped fresh flat-leaf parsley 1/4 teaspoon freshly ground black pepper 8 ounces buckwheat, radish, or alfalfa sprouts Tahini Sauce Olive oil for buns 1. Heat oven to 400°. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside. 2. Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine. 3. Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine. 4. Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture. 5. Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties. 6. Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties. 7. Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted. From Martha Stewart