As soon as spring arrives we will take a trip to our country house, fire up the barbecue and make some veggie burgers (with portabello mushrooms), yum!
Unfortunately spring has never felt further away. On the news they are talking about snow chaos, and a walk to the grocery store feels like torture. Not only is it freezing cold, you also have to look up to avoid getting hit by falling icicles. What happened, has Sweden moved closer to the north pole?
Inside our apartment we are however pretending winter is far away by trying a whole new spring burger recipe. We mixed beetroots and millet into sharp red colored gluten free burgers that we fried in a pan.
You can serve them in all kind of different ways, either as traditional burgers or with roasted potatoes, rice or a salad.
We put our beetroot burgers 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!
Beetroot & Millet Burgers
10 burgers
1 cup water
1/2 cup millet (rinsed in hot water)
a pinch of fennel seeds
salt
4 small beetroots
1/2 zucchini
1 large carrot
1 onion
4 eggs
1 handful lemon balm (chopped)
sea salt & pepper
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. We always start with test-frying one. Heat oil in a pan and fry the burgers for a couple of minutes on each side on medium heat.
 |
We all need a good loaf recipe. Especially in the winter when you are starting to get tired of all those soups, stews and pastas, …
Waiting. That is what it is all about right now. Luise only has a couple of days left of her pregnancy and we are in …
38 Comments
What a healthy burger! I would love to try that for a change….yum
amazing! I have been imagining a version of this, and yours looks so good! the colors in your sandwich are beautiful!
Those are so pretty!
What brilliant color! This sounds yummy and so healthful!
this fits my series on fasting dishes. I must try this one. I do these kind of burgers with eggplants or zucchini, but never with beetroot.
I love the gorgeous ruby and and emerald tones in the sandwich. It has all my favorite flavors in one package, I am sure I would love this!
Oh, burgers with portobello mushrooms sounds divine! And your beetroot burgers look delicious. I love the bright red colour. I’m so happy I discovered your blog. It’s full of yummy recipes and beautiful photographs.
How amazing do these look and the flavour sounds perfect!! Yum!! a great alternative to the usual veggie burger; I’m going to try making these very soon!!
Wow those look awesome!!
that burger sings of spring! so original and so gorgeous, i love it! plus, a pinch of fennel seeds makes everything better.
This recipe looks wonderful, it is much like one recipe I’m working on myself! I also use beet and millet and other veg, but no eggs. Great minds think alike! :) I love how you’ve served it up on baguette, beautiful. Thanks for sharing!
Hi Kim, we were thinking about trying to make it without eggs, but it seemed too complicated for us. Please tell when you completed your recipe, we would love to read it.
/David
I wonder if you could use Bob’s Red Mill Egg Replacer, tofu or flax seeds to bind it together without egg?
Hi Christine!
We haven’t that much experience of cooking with egg replacers, but my guess is that it would probably work just fine with Bob’s Red Mill Egg Replacer. Let us know how it went :)
/Luise
We made these the other day (delicious!) and we tried using egg replacer. However, the burgers didn’t hold together, so we ended up using egg whites.
However we were also making vegan black bean burgers at the time, and had a thought – perhaps some mashed white beans would work to hold them together. I’m 99% certain this would work, be tasty, and have awesome amounts of fiber. If I had to guess, I’d say somewhere between 1/2 – 1 can of white northern or other type of bean, smashed, and mixed with the beetroot would be fine. Personally I’d add only enough to get everything to stick together, so you wouldn’t loose too much in the way of colour.
btw I love your blog! This recipe was the first of yours I’ve tried and I can’t wait to try more.
Wow! Stunning photos. Those burgers are totally intruiging.
This looks great! Love the color. I feel healthy just looking at the photos. You might consider entering this in Food 52′s latest contest – Your best beet recipe. Check it at: http://www.food52.com/contests/119_your_best_beets
Not only do these sound delicious, but they look amazing too! That red! I’ll have to make some soon. So glad to have found your blog too, I look forward to seeing more.
How very pretty! I have never tried cooking with beetroot. But this sounds like a wonderful recipe to start.
What an awesome recipe! I made it last night and couldn’t believe how tasty they were! As a certified meatarian, I still adored this meal–and its beautiful color!
Hi Anna, we are so happy that even a meatarian found our burgers tasty ;)
/David
Hey,
Beautiful website, and these burgers look fab. My only problem is that it seems like you use eggs in a lot of your recipes, and I’m vegan. Would you be willing to suggest eggless alternatives?
I suspect that tofu could work in the burger recipe, but if you could provide vegan alternatives it would be fabulous for those of us who are not talented enough to run websites of our own.
Thanks!
Hey Pike! Thanks :) Yes, as egg-fans, we use it in many of our recipes!
-but when we have vegan alternatives we would love to share them with you, but as you can read in the earlier comments we don’t have that much experience in cooking egg-free either.
/Luise
Hello there. I tried making these without the eggs. I substituted it with two boiled potatoes for the starch and two stock-soaked wheat slices of bread. Worked wonderfully! Also, I used the patties in a whole wheat wrap version instead of a burger! Just as good…Thanks for the inspiration.
Gorgeous color/photos! I’ve seen versions of this before but none so appetizing as yours. Love your blog and am glad that I’ve discovered it!
Made this over the weekend and it was excellent! Even my confirmed carnivore husband raved over these patties. The beetroot flavour is excellent, not too overpowering, just right. And there is something to be said for crispy fried beetroot bits. :-D
I will be honest–as I was shredding beets I looked around at the mess in my kitchen, my red stained hands and wondered why I picked this meal to try…I have a baby and 2 little boys and not a lot of free time…so I was kind of frustrated thinking I probably wouldnt even like it. Well, I am SO GLAD I made the effort to make these. They are AMAZING!!! So delicious and packed with nutrients. I will make these over and over again. THANK YOU THANK YOU for this recipe!!!!!!!!!
I made these tonight using chia seeds as an egg replacer (1 tbs of chia seeds + 3 tbs of water blended in the vitamix makes a goopy mixture!). It was a little juicy before frying which made for a messy first batch, but as suggested I threw in a little (chickpea) flour and voila(!), I had perfectly formed patties that held together by the next (well, third) batch. Complete with avocado and sprouts, these beetroot burger babies were a crowd pleaser. Id like to try them on a grill perhaps, we will see…
I made these tonight and they were SO GOOD. Instead of millet, I used couscous because I had it on hand. I also baked mine for 30 minutes at 400 degrees fahrenheit instead of frying them. Everyone loved them and there will be leftovers to freeze for easy meals throughout the week! Thank you for this!
these look delicious and I would like to try them, what could I substitute for the lemon balm, also have never had beets before, beets here are very small mostly the size of a walnut in the shell or smaller your recipe calls for only 3 are we talking about the same veggie?
Wowsers, these look amazing, definitely going to give them a go – with the local beetroots I have given it’s now their season, and the millet that I didn’t know how to use…because I accidentally bought it through poor translating. Great site, keep it up!
Absolutely fabulous! Made them last night for dinner and what an easy, creative way to do a burger! Not to mention I am thinking that these are going to be a great hit for my upcoming Xmas party… being red and all. I have recently been loving these black rice burgers I make with pesto and celery root, so I think I might use these ones to replace them in the recipe. You can check out there recipe here: http://www.theholykale.com/2011/11/black-rice-pesto-burger-and-celery-root/
Gosh, those were amazing! I think it was the best, that I have eaten so far. Healthy and tasty recipes is why I like your blog so much :))
THANK U Ugné!
We made them. Great burgers! Thanks!
Substitutes for egg:
1 Tablespoon flax seed ground in 1/4 cup water. Stir well until it starts to jell.
1/4 c ground flax meel mixed in burger
Your beet recipe sounds absolutely delicious. How large are the beets you used?
Made these this morning! Used mushroom instead of zucchini and only 2 eggs. Blended most of it up in the food processor. Super delicious! Extra good with sour cream or yogurt on top!
Can you please let me know whether this recipe uses hulled millet or whole? You’ll have to excuse my ignorance when it comes to millet (unfotunately not something most Australians grew up with). I’m looking to trying these. Thanks.