Ingredients:
Makes 6 burgers

• 1/2 c amaranth, uncooked
• 1/2 c millet, uncooked
• 1 c fresh beets, shredded
• 1/2 c carrot, shredded
• 1/4 c onion, diced
• 3/4 c mushrooms, chopped
• zest of 1 lemon
• 1 tbsp lemon juice
• 1 tsp chili garlic sauce
• 1 tsp minced ginger
• 1/2 c cannelini beans, drained and rinsed
• 1/2 tsp sesame oil
• 1 tbsp soy sauce

Directions:

1. Prepare amaranth and millet as you normally would. (I normally toast both grains over high heat for a few minutes until golden brown, then add 1 cup water and a touch of salt. Bring to a boil, lower heat to a simmer, and cover. Stir once or twice. For millet, simmer until all water is absorbed and millet is tender and fluffy, about 15-20 minutes. Amaranth takes less time, about 8-10 minutes, and will have the consistency of Cream of wheat when done.)
2. Cool grains slightly and add to a large mixing bowl. Add veggies and lemon to bowl.
3. In a food processor, add remaining ingredients and process until well mixed. Add mixture to bowl and stir until well combined.
4. With slightly-oiled hands, form into 6 patties. Allow to chill in the refrigerator for at least an hour to firm up.
5. To cook, heat skillet over medium high heat. Lightly spray with cooking oil and add patties. Cook for about 5 minutes, flip and cook other side for 4-5 minutes.
6. Serve and enjoy!

Source: 28 Cooks

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