Instructions

• Cut zucchini into quarters, lengthwise, then remove core and discard seeds. Grate zucchini into large bowl and set aside.
• Place small pot over medium-high heat. Add millet and grated carrot, pour in broth, cover with lid, and bring to a boil. Then, reduce heat and simmer until millet is tender and all liquid has been absorbed (about 15 minutes). Take pot off heat, remove lid, and set aside to cool.
• Drain any juice from zucchini. Grate in onion and add garlic and 3 tablespoons breadcrumbs. Mix until well combined. Once millet and carrot mixture has cooled, add to zucchini, along with chopped parsley and dill.
• Break eggs into bowl, season with salt and pepper, and whisk until well combined. Place remaining breadcrumbs on separate plate, ready for crumbing burgers.
• Form 6 evenly-sized burger patties. Roll each in beaten egg and then coat in breadcrumbs. Place burgers onto clean plate until ready to cook.
• When ready to cook, place non-stick skillet over medium heat and pour in olive oil. Add burgers to skillet and fry until golden brown (about 5 minutes per side). This is best done in two batches.