Best Ever Beet Burgers
Millet + Golden Beet Burgers
Golden Millet Burgers + Root Veggie Fries
Recipe as written serves ~ 4
Burgers:
1 tbsp extra virgin olive oil
2 cups cannellini beans drained and rinsed
1/3 cups millet
1 medium red onions finely diced
5 cloves garlic finely chopped
1 tsp sea salt more to taste
1 medium golden beets grated using food processor
1 tbsp balsamic vinegar
1/3 cup fresh dill chopped
freshly ground black pepper
butter lettuce
Parsnip, Carrot + Rutabaga Fries:
parsnips
carrots
rutabaga
sea salt
onion powder
paprika
Slice parsnips, rutabagas and carrots into 'fries'. Toss with olive oil and spices.
Lay in single layer on sheet pan and bake at 375° until beginning to crisp (about 20 minutes)
Pickled Red Onion:
1 large red onions: shaved
red wine vinegar/water 50/50 mix to cover onions
splash of maple syrup
pinch of sea salt
Thinly slice red onion (using mandoline or food processor). Place in a bowl and cover with 1:1 vinegar/water mixture. Add maple syrup and sea salt, allow onions to marinate for 30 minutes at least
Instructions
Preheat oven to 375°. Line baking sheet with parchment paper and lightly brush with olive oil.
Cook millet – leave al dente so it has a bit of crunch.
Cannellini beans in a large bowl and mash with a potato masher (not completely, leave chunky); set aside.
Warm olive oil in a large skillet over medium heat. Add onions, and sauté for 5 minutes or until browning. Add garlic and salt, and cook for another few minutes. Stir in grated beets and continue cooking for another 6-8 minutes or until beets are cooked. Add balsamic vinegar and remove from heat.
Add to mashed beans along with chopped dill and mix well to combine. Season to taste with salt and pepper.
Use an oiled ⅓ cup measurer to shape mixture into cakes. Place on prepared tray, and brush top and sides of each cake with olive oil.
Bake for 15 minutes, rotate tray, and continue baking for another 15 minutes or until brown on the bottom. Remove from oven and allow to cool.