Sunday, September 13, 2009


If necessity is the mother of invention, then sometimes excess is, too.

I had so much peanut butter and millet around that after the millet and chili, the millet pilaf, and the peanut butter and rice cakes, and peanut butter and celery, I had to make something that combined the two in great enough quantity that I would get a jump on the mass of those two ingredients that I was dealing with!

So here is the solution (well,part--I still have more to cook up) to too much millet and too much peanut butter: the Jakarta Beastless Burger™ 

Makes 8 burgers

2 c cooked millet

1/2 c peanut butter

1c chopped red onion

1c chopped cubanelle pepper

3 cloves garlic, minced

3 egg whites

1 tsp sambal olek powder

1 tsp ginger

1 tsp salt

approx 3T peanut oil for frying

Saute onion, pepper and spices in 1T peanut oil until softened.

Beat egg whites till foamy, then whisk in the peanut butter. 

Combine the millet, egg mixture and onion/pepper mix.

Process until creamy but with some texture remaining.

Use 1/3 cup measure of batter to form and flatten burgers.

Fry in peanut oil. 

Turn when edges are brown.

These freeze well and don't need to be defrosted before microwaving 1-2 minutes.


Sambal Olek is an Indonesian chile powder, and is available through Kalustyan, either at their New York store or website.

If you can't find cubanelles, the sweet and mild Italian frying peppers, use another mild pepper rather than a green bell.

The Jakarta is shown here with steamed broccoli and with shredded cabbage sauteed in oil with turmeric, salt, black mustard seed, and diced onion.

If you like this burger you might enjoy other Beastless Burgers™:The Original™, The Southwest,™ or the Bombay.™

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