Beet burgers in buns recipe

Ingredients

• ½ cup millet, rinsed and drained
• ¾ cup water
• 2 large raw beets (about 5½ ounces), shredded
• ¼ cup shredded carrots
• 1 zucchini, shredded
• ⅓ cup finely chopped walnuts
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil, plus extra for frying
• 1 egg, beaten
• 2 tablespoons cornstarch
• salt and pepper, to taste
• 5 multigrain buns, halved, to serve
• lettuce leaves, to serve

• 1 cup plain yogurt
• 2 garlic cloves, finely chopped

1. Put the millet, water, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for 20–25 minutes, or until tender. Remove from the heat and let stand for 5 minutes, covered.
2. Put the beets, carrots, zucchini, and walnuts into a large bowl. Add the millet, vinegar, oil, ½ teaspoon of salt, and ½ teaspoon of pepper and mix well. Add the egg and cornstarch, mix again, then cover and chill in the refrigerator for 2 hours.
3. Meanwhile, put the yogurt in a fine-mesh strainer over a bowl and let drain for at least 30 minutes. Stir in the garlic and season with salt and pepper.
4. Spoon the beet mixture into five mounds, then squeeze them into patties using wet hands. Place a ridged grill pan or large skillet over medium heat and coat with olive oil. Add the patties and cook for 10 minutes, or until browned, turning halfway through.
5. Top the bottom of each bun with a spoonful of the yogurt sauce. Place the burgers on top, followed by the lettuce and then the bun lid. Serve immediately.