Millet: Mull it, Masticate it

Ahhh, Millet! What a wonderful plant. It is the main ingredient in both of our burgers, The World’s Best Veggie Burger, and Adzuki Bean Burger. A quick search of the internet reveals that millet was one of the most important French linguists of the 19th and 20th Centuries. Specializing in Armenian, millet was…Hey! Wait a minute! … Oooops. If you do a quick search of the internet, make sure to spell correctly. Millet is a plant. Meillet was a linguist. And while both are/were wonderful, we are going to stay on topic and go over why Hilary chose this unconventional ingredient for her burgers.
Millet is a type of cereal crop. It has been grown in Africa and India since pre-historic times. Its first recorded appearance in the US occurred in the 1850s. While it is well known in other parts of the world, it has taken the plant some time to catch on in the US. Millet is great for people who have issues with gluten, because while millet is a nutritious cereal crop, it does not contain gluten. Millet is also hearty. It is becoming more commonly known that the plant doesn’t need a whole lot of water to grow. In addition to low-water consumption, millet can also thrive in soils where other plants would have trouble. High salinity levels and low pH don’t affect it much. In other words, Millet can grow where wheat and maize fear to tread.
But one of the best characteristics of the plant is that it cooks and holds flavors well. When we prepare it for our burgers, it is steamed to soften. The pearls of millet are mixed with our other ingredients like quinoa and coconut oil and then made into patties.
When you toast, grill, or cook the patties in your toaster, grill, or oven, you will notice that the patties are crunchy on the outside and soft in the interior. The main source of the crunch you are experiencing is millet. Millet, you see, not only handles steaming well, but it toasts with gusto!
So what can we take away from this post other than greater knowledge of French linguistics and a bit about an unconventional crop? We go now with more knowledge than we had when we started. We can feel good that one of the foods we consume is not only a fine source of nutrition, but is also easy on the environment, and is common-allergen-free. We can step out into the world and spread the word about something so ancient, yet so new (to us) at the same time.
Ahhh, millet! Business in front. Party in the back… Hey! Wait a minute!…