Best Veggie Burger Ever!

Millet Black Bean Burgers Best Veggie Burger Ever! It stays together when you bite into it, which is so rare to find with a grain and bean patty. I know it looks daunting from the looks of the length of this recipe. It's a bit labor intensive, but it makes about 12-16 patties, which can be frozen and you'll be stocked with veggie burgers for the month! Ingredients 1 C dried black beans, washed & soaked 6 hrs 1 C rolled oats - gluten-free or raw 1 inch piece of kombu 1/2 C corn masa 1 C millet, washed 1/4 C nutritional yeast 2 1/3 C filtered water 3 T ground flax  Pinch of sea salt 1 T arrowroot 1 T Neutral flavor coconut oil 1/4 C Ohsawa® Organic Gluten-Free Tamari 1 med. sweet potato, small dice/cubes Dash of black pepper 2 celery stalks, diced Cayenne, optional 1 t each, cumin, chili powder, oregano Olive oil 1/2 C sunflower seeds, washed  Neutral flavor coconut oil, if frying burger patty Preparation

If pressure cooking beans, drain off soaking water and place in pressure cooker. Pour in filtered water just to cover beans. Add a 1 inch piece of kombu. Lock lid in place and bring to pressure over medium flame. When up to pressure, cook according to your manufacturers directions, but soaked black beans usually take 10-11 minutes. Drain beans but save the cooking liquid in case the burger mixture is dry. Cool beans. To cook millet, roast in a medium saucepan until dry and fragrant, stirring constantly for about 10 minutes. Slowly add in water and pinch of salt. Bring to boil over medium flame, then cover and simmer on low for 25 minutes. Remove lid and let sit until cool enough to handle (or place in bowl to cool faster). While your millet is cooking, heat oil in skillet over medium flame. Saute sweet potato with pinch of salt for a few minutes, covered and stirring occasionally. Then add celery and spices and saute for a few minutes more. If the veggies begin to stick, you can add a bit of water to the pan. In a separate skillet, dry roast the sunflower seeds over medium flame until golden. Preheat oven to 375 degrees F. Everything gets thrown into a big bowl with the rest of the dry ingredients. I like to mash it all together with my hands to make sure all the ingredients are incorporated well. If the mixture seems dry and not holding together in your palm, add some of the bean cooking liquid. Lightly brush a 9 by 13 pyrex dish with olive oil. Press mixture evenly into dish and bake for 35 minutes. Remove and let cool slightly. Cut into squares. If freezing, cut squares out of parchment paper to layer in-between each burger and store in a ziplock bag or glass container with lid. To serve, it's best to pan-fry in a bit of oil on both sides until brown and crispy. I press them down with a spatula as I do this to make a less thick patty. Can be eaten alone, or on a toasted bun with your favorite burger toppings. Adapted from: Christy Morgan, http://theblissfulchef.com/2010/01/the-best-darn-veggie-burger-ever/