Millet and Carrot Veggie Burgers

This veggie burger is perhaps the most popular one in the Polish blogosphere, advertised as the best ever by an expert on plant-based cooking. I believe it was first published here, but please correct me if I’m wrong, I’m not too much of a detective. Anyways, I’ve once made these for my parents and it may have played a role in changing the way they (especially my dad) think about vegan food. You can have burgers? I’m in!, pretty much.

They are a bit fussy to make, but you can make plenty and freeze some, decreasing the average daily effort in the kitchen. They can go into burger buns, onto salads, and make for a good snack on their own. You can play around with the spices to find a flavor that you like best (I once made a version with lime zest and mint, which was really yummy, too). They are one of the only things that I make regularly. Definitely worth a try! 

ps. I started an instagram account, the name is, shockingly, plantsontheplate. You’re much invited to follow for some behind-the-scenes and other pretty stuff.


Millet and Carrot Veggie Burgers

(makes 6 regular or 12 small)


⅓ cup dry millet + ⅔ cup water

3 large carrots

1 small onion

2 cm piece of ginger

1 tsp coriander

1 tsp turmeric

1 tsp chilli flakes, or less if you don’t like spicy food

1 tbsp chopped parsley

2 tbsp sunflower seeds

2 tbsp sesame seeds

3 tbsp oat flour/semolina/breadcrumbs

1 tbsp oil, but have more on hand

For serving:





Whatever you like in your burgers

Start by rinsing the millet on a fine sieve with cold water. Transfer to a pot with tight-sitting lid, add the measured water and a pinch of salt, cover, and cook over the lowest heat for 15 minutes. Then, turn the heat off but keep the lid on while you prepare the other ingredients.

Wash and peel the carrots, grate them finely. You should end up with a little bit less than a cup. Place the vegetable in a medium-sized bowl. Chop the onion as finely as you can, add to the carrots, and follow with the rest of the ingredients.

Add the millet and mix with a spoon until well combined. If the mixture is too dry (meaning you can’t form patties with it), add some olive oil. If it’s too wet or loose, add some extra flour/semolina/breadcrumbs.

Preheat the oven to 200°C. Line a tray with baking paper. If you don’t have an oven, they are also good fried, I used to make them this way last year.

Now you can begin to form the burgers. Measure out two tablespoons of the mix for regular-sized burgers, I used one tablespoon because my buns were ridiculously small. Press between your palms, alter the shape with your fingers until you get a 1.5-2cm thick round discs.

Arrange the ready burgers on the baking tray in uniform distances. Bake for 20 minutes, flip, bake for another 10.

To assembly into burgers, half a bun, grill it lightly, spread some ketchup or mustard, place one patty on the “bottom” part, add your veggies and other extras. Invite your friends and eat!