Mediterranean Burgers

Mediterranean Burgers (Adapted from Eating Well)

4 sun-dried tomatoes
1 1/2 cups vegetable broth
1/2 cup dry millet, rinsed
1/4 teaspoon salt
2 tablespoons olive oil, divided
1 cup chopped onions
3 cups lightly packed baby spinach
2 garlic cloves, minced
2 ounces crumbled feta cheese
1 tablespoon chopped fresh basil
2/3 cup fine dry breadcrumbs
1/4 teaspoon freshly ground pepper
6 whole-wheat English muffins, toasted

In a small saucepan, add sun-dried tomatoes and enough water to cover. Bring to a boil. Remove from heat and let sit until they have softened, about 30 minutes. Drain and finely chop - set aside.

In a medium saucepan, add broth and bring to a boil. Stir in millet and salt - bring back to a boil, reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, about 25 to 30 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork - scoop the mixture out to a plate and let cool for about 20 minuets.

Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, about 5 to 7 minutes. Stir in spinach - cover and cook, stirring once or twice, until the spinach is wilted, about 1 minute. Stir in garlic and cook, stirring, until fragrant, about 1 minute. Scoop the mixture out to a plate and let cool for 10 minutes.

Add the cooked millet into a food processor and pulse a couple times to mix lightly. Scoop the spinach mixture into the bowl and pulse until coarsely chopped. Move the mixture into a large bowl and stir in feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes. Toss the mixture together until well combined.

With lightly wet hands, evenly divide the dough into 6 portions and shape into patties.

In a large skillet, heat the remaining 4 teaspoons olive oil over medium heat. Add the patties and cook until browned and heated through, about 4 minutes per side. Serve the cooked patties on top of the English muffins with a few leaves of arugula or spinach, if desired.

Makes 6 servings.

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