Macrobiotic: Sorghum Burgers

Name: Macrobiotic: Sorghum Burgers
Yield: 6 servings
Cuisine: American
Ingredients: 170 grams Sorghum grain; 250 ml Water; 1/4 tsp Salt; 200 grams Onion; 1/2 tbsp Vegetable oil (to sauté the onion); 150 grams Potatoes (peeled); 30 grams White rice flour (or brown rice flour); 1/2 tsp Salt; 1 as required Pepper; 1/2 tsp Nutmeg

cookpad.japan @cookpad_jp

This is a grain veggie burger.

Cool the sorghum grain to the touch before mixing with the other ingredients. Cooling it too much will make it harder to mix.
I recommend not mashing the potato too smoothly, but allowing it to be lumpy enough to keep some texture.
If you don't have white rice flour, use katakuriko, kudzu, or any other thickening agent Recipe by Ruruko

This is a grain veggie burger.

cookpad.japan @cookpad_jp

This is a grain veggie burger.

Saved

Ingredients

6 servings

Cook the sorghum in a pressure cooker.
170 gramsSorghum grain
250 mlWater
1/4 tspSalt
Binding ingredients:
200 gramsOnion
1/2 tbspVegetable oil (to sauté the onion)
150 gramsPotatoes (peeled)
30 gramsWhite rice flour (or brown rice flour)
Seasoning ingredients:
1/2 tspSalt
1as required Pepper
1/2 tspNutmeg

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Steps

1

Rinse the sorghum grains and place them in a pressure cooker with the listed amount of water and salt, then heat for 10 minutes. Turn off the heat and let the pressure release naturally.
2

Mince the onion, and thoroughly sauté in vegetable oil. Peel the potatoes, chop into large pieces, boil, then mash.
3

Mix the binding ingredients and the seasonings into the freshly cooked sorghum grain, then mix until even. Form the mixture into paddies.
4

Pan fry in vegetable oil until well browned. Since the ingredients are cooked, they only need to be heated. Serve with your choice of sauce.