Line 2 baking sheets with parchment paper and set aside. Combine millet, water, and ½ teaspoon salt in medium saucepan and bring to a simmer over medium heat. Reduce heat to low, cover, and simmer until millet is tender and liquid is absorbed (15 to 20 minutes). Turn off heat, let millet sit, covered, for 10 minutes; transfer to a large bowl.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add the shallot, spinach, and carrots and cook until softened (about 2-4 minutes). Stir in the garlic, turmeric powder, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with millet.
Add the yogurt, egg, and cilantro into the millet mixture and fold until well combined. Use a ⅓ cup measuring cup to scoop the mixture, then form into a ½-inch-thick cake, and place on prepared sheet. Repeat. ~Refrigerate cakes until chilled and firm, about 30 minutes. Preheat the oven to 350°F. Once burgers are firm, bake 25-30 minutes or until the edges are crispy and cakes are cooked through.
Serve in a lettuce wrap or by itself. Can top with yogurt dill sauce or guacamole
