This vegetarian burger recipe (also vegan) is one of the simplest healthy vegan recipes for veggie burgers. Millet is a perfect grain for making patties since it is very soft and sticky when fully cooked. It also picks up the color of the beets for a lovely red burger. Use lots of fresh mint in these burgers, or try some fresh basil.
Prep time: 20 minutes
Cooking Time: 20-25 minutes
Time from start to eating: 40-45 minutes
Makes enough for 10 burgers.
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This transcription will have some mistakes because it is partially automated.
Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are making a millet beet burger.
And I’m gonna flavor mine with some mint because I love the flavor of mint. I actually really hate mint candies but for some reason, it’s a completely different flavor for me from fresh mints.
So, starting with the beets, actually first of all I started with the millet and I got it cooked on the burner here so I used one cup dried millets, two cups water plus some salt, brought it to a boil then let it simmer.
Takes about 20 to 30 minutes for millet to cook then while that was cooking, I grated up some beets. Beets of course are lovely shade of red so make sure your not wearing a white t-shirt when you’re making these burgers.
And what I’m gonna do is just mix these two together, this is gonna be a really simple burger. I love veggie burgers but I find the bean ones are often really heavy, too heavy for me to eat an entire burger.
And they often don’t cook as nicely, they don’t get as crispy on the outside whereas if you use a grain like millet or another recipe I did, I used rice so you can just easily use rice here.
And its stick the burger a lot better and because it’s drier than a bean it cooks a little bit better. So I’m just gonna stir these two together and the beets is gonna color the millet, a beautiful red so that it actually almost look like a meat burger.
Alright! So see how the beet have dyed the millet, it’s beautiful and it looks fairly similar to a hamburger meat color.
Now I mention that I used millet, you can use brown rice if you wish but I use millet for a few reasons and I’ll tell you about them while I put in my seasonings.
The first one of course is gonna be some fresh mint and I got quite a bit chopped up here coz I really want the flavour to come through with the beet, very nice combination of beet and mint.
Ok, so millet! Main reason is nutrition, I don’t like to use the same grain all of the time, I’d like to try to get a variety so rather than having rice all the time if I get millet I’m getting a different nutritional profile.
And millet in particular has a fairly decent protein content for a grain and it also has some B vitamins on it.
Now another reason for using the millet is the color, it picks up the color of the beet much more easily than brown rice because it’s a pale yellow color when it’s cooked its gonna get dye much more easily by the beets.
The third reason is that millet is really sticky so you can see that this sticks together really really well, in the brown rice patties I usually use flour, I’m just gonna add some salt now, just put in some sea salt.
You can put a fair bit in here because this is quite a lot of burger batter, I don’t know what to call this – dough, burger dough? That doesn’t sound right anyway see I’m using some brown rice for a burger pattie I’m usually gonna need to use some flour to help it stick together but with millet I don’t need to do that because it’s so sticky on its own.
It really sticks in with the beets. So those are a few reasons to use millet but if you can’t find it this recipe does work with brown rice, you just need to add a bit of flour to help things stick together.
And tonight what I’m gonna do is bake these burgers, I often will fry burgers because they cook a little bit faster and the flavor comes out more but because I’m using beets which are very flavorful I’m gonna bake them.
When you bake them you need to add some oil to the batter in order to help protect the burger from drying out in the oven. If you fry your burger, you don’t need to add oil to the batter, you fry them with little bit of oil in the pan.
But when you bake, you need to add oil to the batter otherwise they’ll dry out and they won’t have any flavor and make sure it gets really nice and mix in here.
It’s usually actually easier if you use your hands because I’m getting ready to form them into patties I think I’m gonna get right in there and start mixing these with my hands.
Sticky sticky stuff! So make sure that everything gets mix all the way through and then makes them into whatever size patty you like. I tend to like a bit of a smaller size, Phil likes a bigger size but if you make some of them too much bigger than the others then they won’t cook the same time.
So I’m making them about that big and then just flatten down on the pan and now – ok so we’re baking, I’m putting my into the toaster oven because I have a toaster that’s pretty big and I’m gonna use this small pan here which I’ve lined with parchment paper.
If you have issues with your burgers sticking when you cook them in the oven, definitely use parchment paper to lined the pan because then when they come out you just have to pick them up off the paper whereas if I was putting these directly onto the pan I am positive that they would stick.
Millet is extremely sticky so be very careful with them.
Ok! So, I’m just gonna be finished forming these patties, pop them in the oven, you can put them about 350F, temperature is not terribly crucial but somewhere around there is good for timing and these will go in for probably 20-30 minutes.
Nice thing about baking your patties, you can go to other things while they’re cooking.
Alright! So my burgers have been in the oven for about 25 minutes and they look perfect. They are nice deep red so not quite hamburger like when they are cooked but they’re beautiful.
My favorite way to eat them is to make a bed of greens and I’ve got a little bit of orange balsamic vinaigrettes that I made the other day, just sprinkle a little bit on there and put my burger on top.
Now you can just as easily put these on a bun if you wish. It’s always nice to! Phil and I just never tend to have buns around the house so I’m just going to pick one of these up and of course on the parchment paper so easy comes out really nicely and I’m just gonna put two of these guys on there. Oh! Red and green! Beautiful!
So there you go, some healthy beet millet burgers for your dinner tonight!