Prep 10 minutes
Cook 35 minutes
Serves 4 / Cooked millet replaces bread crumbs in this recipe for added fiber and nutrition. To make it, toast 1/4 cup dried millet in a saucepan until kernels start to pop; carefully add 3/4 cup boiling water and simmer for 15 minutes until water is absorbed. Cover and let stand 5 minutes. Serve on gluten-free buns with honey mustard and lettuce.
½ cup cooked millet
2 egg whites
2 teaspoons canola oil
½ teaspoon onion powder
¼ teaspoon ground allspice
¼ teaspoon dried rubbed sage
½ teaspoon sea salt
¾ pound ground turkey breast
5 ounces frozen, chopped spinach, defrosted
1. Preheat oven to 375º. Put millet, egg, oil, onion powder, allspice, sage, and salt in a medium bowl or the bowl of an upright mixer. Mix on medium speed for 1 minute (or mix by hand). Add ground turkey. Mix on low speed just until combined.
2. Squeeze excess water from spinach; then crumble over other ingredients. Mix briefly just to combine. Shape into four patties, using wet hands (mixture will be very soft).
3. Lightly spray a baking sheet with cooking oil. Arrange burgers on baking sheet. Bake for 25–30 minutes, or until cooked through, turning once. Serve on toasted rolls with mustard and lettuce.
PER SERVING: 137 cal, 1g fat (0g mono, 0g poly, 0g sat), 52mg chol, 25g protein, 7g carb, 1g fiber, 480mg sodium