Millet and Mushroom Burgers

Preheat the oven to 180C/350F

Let's start cooking the millet. Did you know that it is a gluten free cereal? Take a pot and add in the millet, the water, salt, paprika and cumin

Bring it to the boil and reduce to simmer until the water is absorbed (about 15 min). Leave to cool in the pot.

Chop the mushroom into small pieces

Peel and finely dice the garlic

Put the oil into a pan on high heat. Once hot, add the mushrooms, garlic and sunflower seeds and stir continuously for 4 minutes

Mix the agave syrup and tamari sauce together in a cup until the syrup is mixed in, then add to the frying pan. Cook for a few minutes, until the mushrooms are tender and the tamari and syrup mix has all been absorbed

Once cooked, turned off the heat and transfer the mixture to a large bowl

Chop the mint/dill finely cut and add to the bowl with the cooked millet

Mix well together, then shape into 8-9 burgers using your hands

Bake the burgers for 15 minutes

Alternatively grill for 10-15 minutes, turning them halfway to ensure that both sides go crispy