Ingredients:
1 cup fi ltered water
1/2 cup uncooked hulled millet
1/2 cup uncooked pearl barley
3 tbsp. sunfl ower seeds
1 1/2 tbsp. chopped almonds
1 clove garlic, chopped
2 tbsp. chopped parsley
1/2 red onion, peeled and chopped
1/4 cup grated carrot
3/4 cup fi rm tofu, chopped
3 tbsp. grated beets
1 1/2 tbsp. tamari
2 tbsp. spelt fl our
2 tbsp. Engevita (inactive) yeast
1/4 tsp. cayenne
1/4 tsp. chili powder
1 tsp. curry powder
1 tsp. sea salt
1 tsp. cornstarch
3 tbsp. mixed herbs
2 tbsp. carrot juice or water (if needed)
Procedures:
1. Put the millet, barley and 1 cup of water in a small pot over high heat and stir. Bring to a boil, then
reduce heat and let cook until the water is absorbed. Put the grains in a large mixing bowl. Let cool.
2. While the grains are cooking, grind the seeds and nuts in a food processor. Add these to the ingredients
in the mixing bowl.
3. In the same food processor, purée the garlic, parsley, onion and carrot. When they are chopped fi ne,
add the tofu and process until smooth.
4. 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.
5. Divide and form into 6 patties.
6. Fry, broil or grill the burgers until slightly crisp and brown on both sides, about 5 minutes each side.
Makes 6 burger patties
