Toni Fiore's Millet Beet Burger

Courtesy of chef Toni Fiore, this beet burger has all the taste but none of the meat
Toni Fiore's Millet Beet Burger

George Semler

TV host, chef, and author Toni Fiore, as part of her cooking demo on “delicious vegan recipes using odds and ends,” prepared a Dan Barber-esque millet beet burger that credibly impersonated a beef burger in color and texture. “I’m a strong believer in food being a tactile as well as a taste experience," Fiore said.

Mission accomplished.

8
Servings
130
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  canola or other vegetable oil
  • Small beets, quartered
  • Medium yellow onion, coarsely chopped
  • Medium carrot, in chunks
  • Salt and freshly ground black pepper, to taste
  • 1  Cup  millet (cooked)
  • 1/2  Cup  walnut pieces
  • Garlic cloves, peeled and minced
  • 1/2  Cup  wheat germ
  • Slices wheat bread, lightly toasted and torn into pieces
  • Handful of beet green leaves, torn

Directions

Preheat oven to 375º.

Drizzle one tablespoon of the oil on a baking sheet. Arrange the beets, onion and carrot on the sheet in a single layer and lightly season with salt and pepper.

Bake until the beets are fork tender, 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 30 minutes until done.

Spoon into a large bowl and let cool for a few minutes.

Combine the walnuts, garlic, wheat germ, and bread pieces in a food processor and process to fine crumbs. Add to the millet.

Combine the vegetables and beet greens in the processor and pulse until everything is finely chopped. Add to the millet mixture.

With a large spoon, mix everything well and season liberally with salt and pepper. Refrigerate for one hour.

Shape the mixture into 8 patties. Lightly dredge the patties in flour.

Heat the remaining 1 tablespoon of oil in a sauté pan over medium-low heat.

Add the burgers a few at a time, 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.

Cook the burgers undisturbed for 5 to 10 minutes, then carefully flip and cook for another 5 to 10 minutes longer. The burgers will develop a nice caramelized crust on both sides. Repeat with the remaining burgers.

Serve these burgers on top of a slaw or salad.

Nutritional Facts

Total Fat
3g
4%
Sugar
6g
7%
Carbohydrate, by difference
23g
18%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
15mg
2%
Choline, total
23mg
5%
Fiber, total dietary
3g
12%
Folate, total
86µg
22%
Iron, Fe
2mg
11%
Magnesium, Mg
56mg
18%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Phosphorus, P
183mg
26%
Selenium, Se
8µg
15%
Sodium, Na
59mg
4%
Water
22g
1%
Zinc, Zn
2mg
25%