Peel the beetroots. Cook the millet. Rinse it well under running water before boiling (otherwise the millet will have a bitter taste). Boil in lightly salted water (2 1/2 cups of water for 1 cup of millet) on a low fire for 15 minutes, until the water is gone. Let it chill for a bit.
Heat the oven to 200 degrees celsius.
Grate the beetroot rather thickly. Chop the onion really finely. Chop the parsley and also the garlic very finely or shred it with a grater or garlic press. Roast the sunflower seeds on a dry frying pan.
Put everything into a large bowl and mix well. It is advisable to use gloves or tools for mixing as beetroots tend to leave rather stubborn stains on your hands.
Form burgers with your hands and transfer these onto a baking sheet lined with baking paper. You can sprinkle some extra sesame on top.
Bake the burgers for around 30-40 minutes, heating both up and down. Then carefully flip them over onto the other side and grill them for another 5 to 10 minutes.
Serve with grilled bread, vegetables, sauces or however you prefer.