Open-faced Sunshine Burgers

== Ingredients ==
* 1 cup uncooked millet
* ½ cup uncooked quinoa
* 3 cups water or vegetable broth
* 1 tsp salt
* 2 tbsp olive oil
* 1½ cups finely diced onion
* 1 cup shredded carrots
* ½ cup finely chopped celery
* 5 medium cloves garlic, minced
* ½ tsp dried oregano
* ½ tsp dried thyme
* 1½ cups raw sunflower seeds, toasted and ground
* ¼ cup whole wheat flour
* 2 tbsp umeboshi vinegar
* 2 tbsp tamari or reduced-sodium soy sauce
* ¼ tsp freshly ground pepper
== Directions ==
# To prepare sunflower seeds, toast them on a baking sheet at 350°F for 7 minutes; in fine-meshed sieve, rinse millet and quinoa under cold running water until water runs clear.
# In medium saucepan, combine millet, quinoa, water and salt.
# Bring to a boil over medium-high heat.
# Stir, cover and return to fast boil.
# Reduce heat to low and simmer, covered, until water has been absorbed and steam holes appear, about 20 minutes.
# Meanwhile, in large nonstick skillet, heat 1 tablespoon oil over medium-low heat.
# Add onion and cook until softened, about 5 minutes.
# Stir in carrots, celery, garlic, oregano and thyme and cook, stirring occasionally, 10 minutes.
# Preheat oven to 350°F.
# Lightly oil large baking sheet.
# In large bowl, combine millet mixture, sautéed vegetables, sunflower seeds, flour, vinegar, tamari and pepper.
# Mix well.
# Using ½ cup for each and packing firmly, form mixture into 10 round or oval patties.
# Place on prepared baking sheet and bake until lightly browned, about 30 minutes.
# To serve, spoon some pepper puree onto each plate.
# Top each with a broiled mushroom, a burger and a broiled onion and tomato slice.
# Ring plates with arugula and serve hot.
Category:Burger Recipes
Category:Carrot Recipes
Category:Millet Recipes
Category:Quinoa Recipes
Category:Sunflower seed Recipes
Category:Umeboshi vinegar Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes