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
Makes: 10 burgers
Ingredients
-
1
cup Water
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1/2
cup Millet (rinsed in hot water)
-
1
pinch Fennel seeds
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4
Beetroots
-
1/2
Zucchini
-
1
Carrot
-
1
Onion
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4
Eggs
-
1
handful Lemon balm (chopped)
-
1
teaspoon Sea salt
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1
teaspoon Pepper
-
1
tablespoon Coconut oil
Directions
- Boil the water in a small pot. Add millet, salt and fennel and cook it on low temperature for 10 minutes.
- Set the cooked millet aside and grate beetroot, zucchini, carrot and onion.
- 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.
- 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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