Real Food Friday Recipe :: Beetroot Burgers
It’s been quite the week. A lot of terrible things have happened, and our thoughts and prayers go out to everyone who had to live through the horror of the Boston marathon bombings and the explosion and fire in West Texas. Phoenix Farms will be collecting non-perishable food donations as well as diapers, pet food and water at the Mueller farmers market from 10-2 pm. If you have anything to give, swing by and donate what you can.
Although this week has felt heavy, the sun is back out and it’s almost earth day, which lifts our hearts just a bit. Come join us for the Earth Day celebration at Mueller on Saturday from noon to 6 and tell us why you love real, local food.
On top of all that, one of our favorite food blogs, Green Kitchen Stories, is releasing their cookbook. Check out this beautiful book release video, get inspired and make these beetroot and millet burgers to celebrate real food. Happy eating!
Beetroot & Millet Burgers
From: Green Kitchen Stories
- 1 cup water
- 1/2 cup millet (rinsed in hot water)
- a pinch of fennel seeds
- 4 small beetroots
- 1 parsnip
- 1 large carrot
- 1 onion
- 4 eggs
- sea salt & pepper
Boil the water in a small pot. Add millet, salt and fennel and cook it on low for 10 minutes. Set the cooked millet aside and grate beetroot, zucchini, carrot and onion. Mix the millet, grated vegetables, eggs and spices in a bowl. If the mixture feels too 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.
These beet burgers are good served on any of our artisan breads from Easy Tiger and Baked in Austin, and the original recipe calls for mashed avocado as an additional topping. We wouldn’t mind some fresh thyme chopped up and sprinkled on there as well. Enjoy!