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
1 cup water
1/2 cup millet (rinsed in hot water)
a pinch of fennel seeds
4 small beetroots
1 large carrot
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.