STEEMIT CULINARY CHALLENGE #11 : Millet grain veggie burger

Here is my entry for the cheeseless burger challenge. I made this burgers with millet grain and juice pulp that was left from juicing of beetroot and carrot. No juicer, no problem! Instead of using juice pulp, grate beet root and carrots and drain as much liquid as you can. It will be equally delicious. 

Enjoy!!

Suzanah

Ingredients:

• 100 g of millet grain
• one beet root
• two carrots
• 30-60 g of pumpkin and sunflower seeds mix
• 1 tbs of flour
• 1 egg
• 1 tbs of oil (I used walnut oil)
• 1 tbs of apple cider vinegar
• spices (I used a homemade salt of Svanetia that is a mix of spices that contains, salt, garlic, cumin, coriander seeds, fenugreek, paprika and cayenne pepper) 
• Garlic sauce (yogurt, garlic and salt)

Steps:

1. Juice beet root and carrots.

2. Cook millet grain in boiling and salted water until al dente.

3. Mill the pumpkin and sunflower seeds in a food processor. (I like to make them a bit chunky)

 4. Mix all of the ingredients and form patties.

5. Make garlic sauce by mixing yogurt with minced garlic and salt.

6. Grill the burgers until cooked through.

7. Assemble everything together, garnish with veggies of your choice and enjoy!!

Badges are courtesy of @elyaque