Beetroot Burgers
Servings: 11 -12 patties
Ingredients
- 200 g sourdough to make breadcrumbs, broken into pieces
- 1-1/2 cups cooked millet as per above method
- 300 g beetroot about 3 small, peeled weight and quartered
- 200 g zucchini about ½, cut into large chunks
- 100 g carrot (about 1 medium), peeled weight and cut into quarters
- 1 medium onion peeled and quartered
- 4 x 59g eggs
- grated rind of one lemon
- 6 sprigs parsley
- 2 sprigs mint leaves only
- salt and pepper to taste
COOKING:
- Ghee butter or coconut oil for pan frying
Instructions
- Cook millet as per instructions
- Place sourdough into TM bowl and mill 10 seconds / speed 6, stir around and if they are not fine enough, repeat 2 seconds / speed 6 … put aside
- Place beetroot, zucchini, carrot and onion into TM bowl and chop 6 seconds / speed 5, stir mix and chop again 2 seconds / speed 5
- Place veggies into an old thin tea towel which is sitting in a bowl to catch the juices … squeeze the tea towel tight to get as much liquid out of the veggies as you can … keep the juice to use in cooking (ie bolognaise sauce)
- Return veggie mix to TM bowl and add eggs, lemon rind, parsley, mint and seasoning and mix 4 seconds / speed 5
- Add millet and mix 4 seconds / speed 5 using your spatula to help move the mix around in the bowl
- At this point feel the mixture, and add as much of the breadcrumbs as you need to give you a firm mix … use a spatula to do this and not the TM so that you don’t over-process the mix and have no texture … I added 100g of breadcrumbs first, then added another 50g which was plenty … but use all the breadcrumbs if you feel you need to … freeze whatever you don’t use for later
- Shape into patties … best done in advance and allowed to rest a little in the fridge
- Heat a fry pan with a little ghee, butter or coconut oil
- Cook 4 to 5 patties at a time for 5 to 6 minutes per side making sure not to overcrowd the pan and by turning the patties very gently
- Continue until all burgers are cooked
Notes
Inspired by a recipe from here
You will need to cook the millet first for this recipe. To cook the millet,
Fill your TM bowl with 1 litre water, 1 tbls of olive oil, and 1 tsp of salt flakes. Put basket into bowl and weigh in 120g millet (about ½ cup) and a pinch of fennel seeds. Cook 12 minutes / 100 degrees / Speed 3.
Remove basket, and place it onto a plate to allow millet to cool completely. 1/2 cup millet will give you a little over 1/1-2 cups cooked.Instead of millet you can substitute cooked brown rice, cooked quinoa, or cooked cous cous, all work equally as well.
I have removed as much liquid as possible from the veggies instead of using more starch to help hold them together. Many recipes add beans, nuts, flours (GF and other), oats, egg replacers, etc. but I wanted to keep this a fairly simple and light recipe. And as we have nut allergy in our household, I didn’t want to use those.
Whilst you can use other breads for your breadcrumbs, many people find sourdough easier to digest, and as we always have that available that is what I used.
The patties can be prepared up to a day ahead. They are great hot, or leftovers can be eaten cold for lunch the next day.
Serve with plain labne seasoned with salt and pepper, sour cream with homemade sweet chilli sauce, or thick yoghurt seasoned with a little ground cumin, coriander, and freshly chopped mint … heaven! If using ½ cup measure per patty, you should get 11-12 patties from this mix.