Photo: Amirali Mirhashemian
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino
12 ingredients
Serves 6
openrecipes
Estimated Nutrition (whole recipe, rough)
454
Calories
6g
Protein
45g
Fat
12g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Water | not in our table | 0 |
| Millet | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups (720 ml) water
- 1 cup millet
- 10 chopped sun-dried tomatoes
- 1 garlic clove
- 1/4 cup pine nuts
- 1/3 cup pitted green olives, chopped
- 1/4 cup packed grated Pecorino-Romano or Parmigiano-Reggiano
- 4 large caper berries, stemmed and then minced
- 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
- 2 teaspoons minced fresh marjoram leaves or 1 teaspoon dried marjoram
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes