Everyone loves a good burger. These are the best veggie burgers we have ever had! You can make it mild or with a little spicy kick using chipotle and chili powders.
1 cup cooked millet
½ cup cooked black rice
½ cup cooked red rice
1 cup turanicum (also known as Kamut), soaked overnight, rinsed and cooked (or brown rice, to be gluten-free)
½ cup walnuts, finely chopped
½ cup garbanzo bean flour
1 teaspoon garlic powder
2 teaspoon onions powder
½ teaspoon chipotle powder (omit for mild version)
2 teaspoons chili powder (omit for mild version)
1 teaspoon porcini mushroom powder
2 Tablespoons ground flax seeds
¼ cup nutritional yeast
½ cup hot water
2 Tablespoons apricot butter or other fruit jam
2 Tablespoons soy sauce/tamari, optional, to taste
Canola oil, optional, for handling sticky batter
8 Burger Buns (we use Ezekiel Sprouted Grain Buns)
Fixings: Chipotle Sauce, Soy/Almond/Other Cheese (Field Roast Chao is pictured), Caramelized Onions, Sautéed Mushrooms, Sliced Tomatoes, Sliced Red Onions.
Preheat oven to 350oF. Line a large baking sheet with parchment paper
In a food processor pulse together garbanzo bean flour, garlic powder, onion powder, chipotle and chili powders (if using), mushroom powder, flax seeds and nutritional yeast. Add in hot water, apricot butter (or jam) and soy sauce or tamari. Process to make a smooth batter.
In a medium-size bowl mix together the millet, rices, turanicum and walnuts. Add this mixture to processor. Pulse about 6-8 times to incorporate, scrape down the sides of the bowl and then process for about 5-10 seconds.
Scoop out 1/3 cup and with oiled hands and form into a patty. The burger mixture is sticky and lightly oiling the hands makes it easier to handle. Place patty on a baking sheet. Repeat with remainder of the mixture, making 8 burgers.
Bake in oven for 15 minutes. Remove and flip burgers to cook the on the other side. Bake another 15 minutes. Burger may be eaten immediately, refrigerated or frozen for later use. Burgers may also be reheated on a barbecue grill.