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Millet Burgers with Beetroot and Caraway - a delicious vegan burger with fabulous texture!
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Beetroot and Millet Burgers with Dill Yoghurt

A delicious and nutritious vegan burger with millet and beetroot.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6
Author Chris @thinlyspread

Ingredients

MILLET AND BEETROOT BURGERS

  • 75 g millet
  • 200 ml vegetable stock
  • 1/2 small onion , peeled and finely chopped
  • l large clove garlic , peeled and crushed
  • 75 g spelt flour
  • 25 g rye flakes
  • 40 g fresh beetroot , peeled and grated
  • 40 g carrot , peeled and grated
  • 1/2 tsp paprika
  • 1/2 tsp caraway seeds
  • 1/2 tsp tamari
  • freshly ground black pepper

DILL YOGHURT

  • 4 tbsp dairy free natural yoghurt
  • 1/2 tsp dijon mustard
  • 1 tsp fresh dill , finely chopped

Instructions

  • Rinse and drain the millet, put it into a saucepan with 200ml vegetable stock. Cover, reduce heat to a simmer and cook for 20 - 25 minutes until tender and the stock has been absorbed. Transfer to a bowl.
  • Preheat your oven to 180C
  • Add the remaining ingredients to your millet and mix well.
  • Whisk the dijon and dill into the yoghurt.
  • Line a baking sheet with non stick baking parchment and spoon the burger mix into 6 equal heaps, flatten with your hand into burger shapes.
  • Bake in the oven for 15 minutes, flip them over and cook for a further 10 minutes.
  • Serve the burgers hot or cold with the dill yoghurt.