Beetroot and Millet Burgers with Dill Yoghurt
A delicious and nutritious vegan burger with millet and beetroot.
Servings 6
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.