Red Bean and Millet Burgers



1 3/4 cups red beans (kidney), cooked, rinsed, drained
1 cup cooked millet
1 teaspoon beet powder
1 teaspoon onion powder
1/2 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon dried summer savory
1/4 cup raw sunflower seeds, ground to a meal
1/4 cup ground flax seeds
1 small onion
2 medium carrots
2 celery stalks
1/4 cup water
Optional: 2 Tablespoons miso, any variety or 1/4 to 1/2 teaspoon salt
1/2 cup all purpose gluten-free flour

Chop carrots, onion and celery in small pieces, 1/3 inch wide. Heat a heavy fry pan on medium heat. Add in vegetables and dry sauté, stirring occasionally for about 10 minutes. When vegetable are soft and begin to brown add 1/4 cup water. Stir vegetables for about a minute while deglazing the bottom of the pan. Remove from heat and set aside.

In a large bowl, mix together beans, herbs and spices, miso or salt if using, sunflower and flax seeds. Add in cook vegetables and mix well. Sprinkle in the flour. Stir the flour into the mixture or use hands to knead all the ingredients together. Mixture will be a sticky dough.

Preheat oven to 400oF. Grease a large baking sheet or line with parchment paper. Remove burger mixture from the refrigerator. Scoop out 1/2 cup at a time and place on the baking sheet. Press the dough into a round burger shape. Continue with rest of mixture.

Bake burgers for 10 minutes. Remove from oven. Flip burgers on the baking sheet and return to oven to cook for another 10 minutes. Remove from oven.

Burgers can be eaten immediately or refrigerated or frozen to be used later. Reheat on a hot grill or barbecue for about 5 minutes on each side.

Recipe makes 8 burgers.

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