For the picnic season, as well as fresh young beets - a few recipe ideas for sandwiches and burgers. Today — not about buns and sauces, but about the cutlet itself. Vegetarian beet cutlet in two variations from favorites GreenkitchenStories.

Beetroot Burger #1

• 1 cup of water
• ½ cup millet
• a pinch of fennel seeds
• salt
• 4 small beets
• ½ zucchini or zucchini
• 1 large carrot
• 1 onion
• 4 eggs
• a few leaves of fresh mint, lemon balm or lemon thyme (optional)
• salt and pepper

In a small saucepan, boil water. Pour in the millet, add salt and fennel seeds. Cook for about 10 minutes over medium heat. Drain the water and let the millet cool slightly. At this time, grate the beets, zucchini, carrots and onions. Mix with millet and eggs, season with salt and pepper, chopped herbs. If the mixture turns out to be too watery, drain the excess liquid. Fry the beet cutlet for a few minutes on each side in a well-heated frying pan, in olive oil.

Beetroot Burger #2

• 4-5 pcs. young beets
• 150 g oat flakes
• 1 small onion
• 200 g of tofu
• 2 cloves of garlic
• olive oil
• 2 eggs
• a handful of basil leaves
• salt and pepper

Peel the beets, onions and garlic and grate (or beat in a blender). Mix in a bowl with 2 tbsp. olive oil, eggs and oatmeal and mix thoroughly. Add crumbled cheese, finely chopped basil, salt and pepper. Mix all the ingredients and leave for 30 minutes so that the oatmeal is saturated with liquid. Form cutlets with your hands. If the mixture is very juicy, you can add a little more oatmeal ground in a blender. Fry in a small amount of oil in a pan or on the grill.

For the sandwich or burger, we choose a fresh baguette or rye bun, add mashed avocado, a few pieces of cucumber and tomato, a little fresh thyme and sweet onion. For dressing, you can make homemade mayonnaise or aioli.