Look for beets with firm fresh tops. The stems and leaves are not only nutritious they add flavor and a nice little pop of color.
- 3 medium beets cut in half (keep the stems and leaves)
- 1 medium yellow onion, cut in half
- 2 medium carrots, cut half
- Salt and freshly ground black pepper, to taste
- 1 cup millet (cooked yields 3 cups)
- ½ cup walnut pieces
- 4 garlic cloves, peeled
- ½ cup ground flaxseed (may sub wheat germ or omit)
- 3 slices whole grain bread, lightly toasted and torn into pieces (I like Dave’s Good Seed Bread)
- Spray vegetable oil
Preheat the oven to 375ºF. Wash the beets, stems and leaves. Trim off the stems and leaves and set aside. Arrange the beets, onion, and carrots on a lined baking sheet, lightly mist with cooking oil and bake until the beets are fork tender, about 25 to 30 minutes. Let the vegetables cool for at least 10 minutes.
While the vegetables are cooking, bring 3 cups water to a boil and stir in ½ teaspoon salt and the millet. Cover, reduce the heat, and simmer for 25 minutes, until firm-tender. Spoon into a large bowl and let cool for a few minutes.
To a food processor bowl add the roasted beets, onion, and carrots and pulse process until the texture is coarsely chopped, not pasty, similar to the size of whole oats. Add to the large bowl of millet.
To the processor bowl add a good full handful of beet greens and stems and pulse process until the leaves and stems are chopped. Add to the beets and millet. Finally, combine the walnuts, garlic, ground flax and toasted bread pieces in the processor and pulse process into coarse crumbs. Add to the beets, tops and millet. With a large spoon, mix everything well and season liberally with salt and pepper.
Refrigerate for 1 hour.
Shape the burgers to your desired size. Heat a cast iron or non-stick pan over medium-low heat. (High heat will burn the burger before it’s heated through) Spray the pan with a little oil and add the burgers, being careful to leave enough room between them so you can flip them easily. Don’t move them once they’re in the pan because they’re somewhat delicate and this might cause them to fall apart. Reshape and gently press with your spatula as needed. Cook the burgers undisturbed for 5 to 10 minutes, then carefully turn, and cook for 5 to 10 minutes longer until heated through. The burgers will develop a nice caramelized crust on both sides.
I typically serve this burger without bread with condiments or hot sauce.
This recipe makes a big batch. Beet Burger mix freezes well in a sealed container for up to 3 weeks. Homemade fast food in minutes!