- Preheat oven to 375°F.
- Add beets, carrots and onions to the baking sheet; add 1 tbsp oil, season with salt and pepper; mix well and roast for 20-40 minutes or until the veggies are tender.
- In the meantime, bring 2 cups water to a boil; stir in millet and cook covered on low heat for 30 minutes or until millet is fully cooked. Remove into a mixing bowl and let cool.
- In the food processor blend walnuts, wheat germ, toasted bread cut into pieces; process until it has a fine crumb textile. Add to cooked millet.
- When the veggies are done and cool enough to handle, process them in the food processor until finely chopped. Add to cooked millet mixture. Season liberally with salt and pepper; mix well with a spoon. Refrigerate the mixture for an hour to chill.
- Make burgers with about ¾ cup of the mixture. I got about 16 medium size burgers while Toni made 8 huge ones.
- To cook the burgers: heat 1 tbsp oil in a sauté pan on low heat. When the pan is hot, add the burgers. Do not touch or move them once in the pan, otherwise they will fall apart. Cook for 5-10 minutes (depending on the size of the burger), then carefully flip with a spatula and cook for another 5-10 minutes. These have to be cooked on low heat otherwise beet sugars will be burnt.
I served them with home fries for brunch and it made a complete meal. The mixture can be refrigerated until used or uncooked patties can be frozen for later use. I layered the patties with a piece of foil and froze them in a freezer bag, so I can make them whenever I have a taste for them. Actually my DH really liked them since they don't taste too much like beets. They have a nutty and a pleasant sweet-savory taste, I'm sure beet-haters like my hubby would like them.