Beetroot Burgers

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
10 burgers

1 cup water
1/2 cup millet (rinsed in hot water)
a pinch of fennel seeds

4 small beetroots
1/2 zucchini
1 large carrot
1 onion
4 eggs
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.


  • Shahnim
    Hi, i was wondering if the patties can be made, cooked and then frozen?
  • Rukhaiya Ebrahim
    Hi! Just wondering whether it would be possible to bake these instead of frying? And if so, how long for and and what temperature? Thanks!
  • MJ
    Can anyone suggest a cheese to go with it? i will love to make this for my family and i think a little cheese will help them keep full!
  • Laura
    I made these, and I wound up dumping them out. I finally and regretfully realize I hate beets, no amount of trying different recipes to try and make beets likable will ever work. Really. This is a BEET burger, so it's only for the beet lovers out there.
  • Alex
    What grains can I substitute millet with? Do they need to be cooked or just soaked? Want to be sure it's cooked property. Thanks!
  • Charlotte
    Hi David and Luise! I made these (gorgeous looking ;)) burgers tonight, but to my disappointment they totally fell apart when I tried to turn them over. I followed the recipe completely, only thing I substituted the millet for buckwheat. Would this the reason be why it went wrong? The mixture was a little wet so I did add some oat flower. Nonetheless, I still loved the not-quite-so-burgers ;).
  • Annelise
    Made them today, and they were wonderful, like all the food I've tried from your page :) I mixed in some buckwheat flour and garlic as well. Had them with avocado, ruccola and wild mushrooms :)
  • Rosemary Maxwell
    I was just wondering if you can freeze the beetroot burgers.....and if not how long do they keep for?
    • Hi Rosemary, it's best to freeze them right after you have shaped them and before you fry them. Then they can be kept for weeks/months. Otherwise they can be stored in the fridge for 4-5 days. /David
  • Katia
    Could I substitute quinoa for millet?
  • I made it yesterday with kohlrabi instead of beets and it was so great. I loved its freshness. This is a great, great heartwarming blog. Thanks for the amazing soulfood recipes. I have your book too and it is wonderfull.
  • Megan
    Can you please let me know whether this recipe uses hulled millet or whole? You'll have to excuse my ignorance when it comes to millet (unfotunately not something most Australians grew up with). I'm looking to trying these. Thanks.

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