The sweet, earthy flavor of the vegetables in these wholesome beet-and-millet burgers is delicious with the tangy yogurt sauce.
- Yield: 5 burgers
- Preparation Time: 30 Minutes
- ½ cup millet, rinsed and drained
- ¾ cup water
- 2 large raw beets (about 5½ ounces), shredded
- ¼ cup shredded carrots
- 1 zucchini, shredded
- ⅓ cup finely chopped walnuts
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil, plus extra for frying
- 1 egg, beaten
- 2 tablespoons cornstarch
- salt and pepper, to taste
- 5 multigrain buns, halved, to serve
- lettuce leaves, to serve
- 1 cup plain yogurt
- 2 garlic cloves, finely chopped
How to Make It
- Put the millet, water, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for 20–25 minutes, or until tender. Remove from the heat and let stand for 5 minutes, covered.
- Put the beets, carrots, zucchini, and walnuts into a large bowl. Add the millet, vinegar, oil, ½ teaspoon of salt, and ½ teaspoon of pepper and mix well. Add the egg and cornstarch, mix again, then cover and chill in the refrigerator for 2 hours.
- Meanwhile, put the yogurt in a fine-mesh strainer over a bowl and let drain for at least 30 minutes. Stir in the garlic and season with salt and pepper.
- Spoon the beet mixture into five mounds, then squeeze them into patties using wet hands. Place a ridged grill pan or large skillet over medium heat and coat with olive oil. Add the patties and cook for 10 minutes, or until browned, turning halfway through.
- Top the bottom of each bun with a spoonful of the yogurt sauce. Place the burgers on top, followed by the lettuce and then the bun lid. Serve immediately.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.