Mediterranean Burgers with Olive Ketchup
prep time: 1 1/4 hours - start to finish: 1 3/4 hours - to make ahead: 
prepare and shape patties, wrap individually and refrigerate for up to 2 
days or freeze for up to 3 months. thaw in the refrigerator before 
cooking. - ease of moderate, but labor-intensive 
these high-fiber veggie burgers get added body and a pleasant mild 
flavor from millet, a nutrition powerhouse. they get their spectacular 
punch from olive ketchup (recipe follows) and feta cheese. 
makes 7 servings 
4   sundried tomatoes (not packed in oil)
1-1/2 cup  vegetable broth or water
1/2 cup  millet, rinsed
1/4 tsp  salt
6 tsp  extra-virgin olive oil, divided
1 large  onion, chopped
3 cup  lightly packed baby spinach, stems trimmed
2 clove  garlic, minced
1/2 cup  olive ketchup, optional (recipe follows)
1/2 cup  crumbled feta cheese
1 Tbsp  chopped fresh basil
2/3 cup  fine dry breadcrumbs
1/4 tsp  freshly ground pepper
7   wholewheat english muffins or whole-wheat buns
  arugula and sliced tomatoes for garnish
place sun-dried tomatoes in a small saucepan and cover with water. bring 
to a boil. remove from heat and let soak until softened, about 30 
minutes. drain and finely chop; set aside. 
meanwhile, bring broth (or water) to a boil in a medium saucepan. stir 
in millet and salt; return to a boil. reduce heat to low, cover and 
simmer until the millet is tender and liquid is absorbed, 25 to 30 
let stand, covered, for 10 minutes. fluff with a fork; transfer to a 
plate to cool to room temperature, about 20 minutes. 
while the millet cooks, heat 2 teaspoons oil in a large nonstick skillet 
over medium heat. add onion and cook, stirring often, until softened and 
light brown, 5 to 7 minutes. 
gradually stir in spinach; cover and cook, stirring, until the spinach 
is wilted, 30 to 60 seconds. add garlic and cook, stirring, until 
fragrant, about 1 minute more. transfer to a plate; let cool for about 
10 minutes. 
prepare olive ketchup, if using. 
place millet in a food processor and pulse to mix lightly. add the 
spinach mixture and pulse until coarsely chopped. transfer to a large 
bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved 
sun-dried tomatoes; mix well. 
with dampened hands, form the mixture into seven 1/2-inch-thick patties, 
using about 1/2 cup for each. 
using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a 
large nonstick skillet over medium heat until browned and heated 
through, about 4 minutes per side. toast english muffins (or buns). 
garnish burgers with arugula, tomatoes and olive ketchup, if desired. 
per serving: 309 calories; 9 g fat (3 g sat, 4 g mono); 10 mg 
cholesterol; 49 g carbohydrate; 11 g protein; 7 g fiber; 735 mg sodium. 
nutrition bonus: 27% dv fiber, 270 mg calcium (25% dv), 3 mg iron (20% 
olive ketchup 
prep time: 10 minutes - start to finish: 10 minutes - to make ahead: the 
ketchup will keep, covered, in the refrigerator for up to 4 days. - ease 
of easy 
this makes a great finish for baked or broiled fish 
makes about 1/2 cup 
1/2 cup  kalamata olives, pitted
1/4 cup  chopped fresh parsley
2   scallions, coarsely chopped
1 clove  garlic, crushed and peeled
1 Tbsp  extra-virgin olive oil
1 tsp  red-wine vinegar
2 tsp  tomato paste
combine olives, parsley, scallions, garlic, oil and vinegar in a food 
processor. pulse until finely chopped. transfer to a small bowl and mix 
in tomato paste. 
per tablespoon: 46 calories; 4 g fat (1 g sat, 3 g mono); 0 mg 
cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 155 mg sodium. 
recipes by ken haedrich 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 5938) Mirror: Mon, Oct 4, 2004

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