beetroot burgers

Serves: 10

Ingredients:
1 teaspoon cumin
3 large beetroots
1/2 teaspoon coriander
1 tablespoon canola oil
1/2 teaspoon dried thyme
4 cloves garlic, minced
1/4 cup barley flour
1 cup yellow onion, diced small
2 tablespoons cider vinegar
2 cups canned black beans, rinsed and drained
1/2 cup millet (cooked)
1 cup portabella mushrooms, diced
1 tablespoon smoked paprika
2 teaspoons brown mustard
10 small whole wheat hamburger buns

Method:
heat oven to 200°c. wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. set aside to cool.
heat oil in a skillet over medium-high heat. add the garlic and cook until it is fragrant, about 30 seconds. add onions and cook on medium heat for 10 to 12 minutes until dark and caramelized. pour in the cider vinegar and continue to simmer until the cider has evaporated and the pan is nearly dry again. remove from heat and set aside to cool.
split the beans in half, pulse half in a food processor. place the other half in a large bowl.
use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. grate the peeled beets on the largest holes of a box grater. transfer the beet gratings to a strainer set over the sink. press and squeeze the beet gratings to remove as much liquid as possible from the beets.
transfer the squeezed beets, cooked millet, mushrooms and sauteed onions to the bowl with the beans. sprinkle the smoked paprika, brown mustard, cumin, coriander and thyme over the top of the mixture. mix all the ingredients until combined. taste the mixture and add pepper, or any additional spices or flavorings to taste.
form patties and bake at 180°c for 15 minutes. serve burger on a whole-wheat bun.