Prep 0 mins
Cook 30 mins
These burger patties are so delicious and filling they can be served without the bun. The burger mix keeps for up to three days in the fridge and can be safely frozen.
- 1 cup water
- 1⁄2 cup uncooked hulled millet
- 1⁄2 cup uncooked pearl barley
- 3 tablespoons sunflower seeds
- 1 1⁄2 tablespoons chopped almonds
- 1 garlic clove, chopped
- 2 tablespoons chopped parsley
- 1⁄2 red onion, chopped
- 1⁄4 cup chopped carrot
- 3⁄4 cup firm tofu
- 3 tablespoons grated beets
- 1 1⁄2 tablespoons tamari
- 2 tablespoons spelt flour
- 2 tablespoons engevita yeast (inactive)
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon chili powder
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 1 teaspoon cornstarch
- 3 tablespoons mixed herbs
- 2 tablespoons carrot juice (if needed) or 2 tablespoons water (if needed)
- Cook the millet in 1/2 cup plus 2 tablespoons of water in a small pot until the water is absorbed, about 5 minutes. The millet will not be fully cooked. Cook the barley in a separate pot in 1/2 cup of water for about 5 minutes the same way. Put both grains in a large mixing bowl. Let cool.
- While the grains are cooking, grind the seeds and nuts in a food processor. Add these to the ingredients in the mixing bowl.
- In the same food processor, purée the garlic, parsley, onion and carrot. When they are chopped fine, add the tofu and process until smooth.
- Put this mixture in the mixing bowl with the nuts, seeds and grains. Add the remaining ingredients -- except the carrot juice -- and mix thoroughly with a large spoon. Add the carrot juice or water if the mix is too dry for shaping into patties.
- Divide and form into 6 patties.
- Fry, broil or grill the burgers until slightly crisp and brown on both sides, about 5 minutes each side.