Author Notes
Beetroots and millet are mixed into sharp red colored gluten free burgers and fried in a pan.
We serve them in an organic sourdough baguette and topped it with mashed avocado, tomatoes, cucumber, red pepper, mayo, red onion, asparagus and some thyme. Spring is here! —Greenkitchenstories
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Ingredients
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1 cup
Water
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1/2 cup
Millet (rinsed in hot water)
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1 pinch
Fennel seeds
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4
Beetroots
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1/2
Zucchini
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1
Carrot
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1
Onion
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4
Eggs
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1 handful
Lemon balm (chopped)
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1 teaspoon
Sea salt
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1 teaspoon
Pepper
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1 tablespoon
Coconut oil
Directions
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Boil the water in a small pot. Add millet, salt and fennel and cook it on low temperature for 10 minutes.
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Set the cooked millet aside and grate beetroot, zucchini, carrot and onion.
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Mix millet, the grated vegetables, eggs and spices in a bowl. If the mixture feels to juicy you can add some flour, oat or some more millet.
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Start by test-frying one. Heat coconut oil in a pan and fry the burgers a couple of minutes on each side on medium heat.
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