Spinach, Mung Bean and Millet Burgers

Ingredients

1. 1/2 cup cooked mung beans
2. 1/2 cup cooked millet
3. 3/4 cups fresh spinach, washed and stems trimmed
4. 2 large leeks, cleaned and sliced
5. 2 cloves garlic, roughly chopped
6. 3 tablespoons ground flaxseed
7. 1 1/2 teaspoon ground cumin
8. 1/2 teaspoon cayenne pepper (or chili powder)
9. Salt to taste
10. Olive oil for cooking

Cooking Procedures

1. Add all ingredients to a food processor, and blend until mixture comes together. Taste for seasoning and adjust accordingly.
2. Transfer mixture to a bowl, cover with plastic wrap and let the mixture chill in the refrigerator for 1 hour or up to a day. (If you're pressed for time, you can skip this, but I like chilling them for as long as possible to let the flavors meld.)
3. Make the veggie burger patties. Using a 1/4 cup measure, scoop the mixture to form a round patty. Using you hands, form the patties with 3/4-inch thickness and about 2 1/2-inch diameter. Repeat with remaining mixture and set the patties aside.
4. Heat a 10-inch skillet over a medium-low flame. When pan is hot, add a bit of oil. Gently transfer the patties to skillet and cook about 5 to 6 minutes on each side, until each side is lightly browned.
5. Transfer cooked patties to a plate or platter lined with a paper towel. Allow the paper towel to soak up any unwanted oil.
6. Serve the spinach burgers with toasted buns, over a salad or on their own! I also like serving them sriracha, tahini, or mustard.                 

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