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Best Ever Beet Burgers

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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.