Spinach, Mung Bean, And Millet Burgers

• 1/2 cup cooked mung beans
• 1/2 cup cooked millet
• 3/4 cup fresh spinach, washed and stems trimmed
• 2 large leeks, cleaned and sliced
• 2 cloves garlic, roughly chopped
• 3 tablespoons ground flaxseed
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper (or chili powder)
• Salt to taste
• Olive oil for cooking

1. Add all ingredients to a food processor, and blend until mixture comes together. Taste for seasoning and adjust accordingly.
2. Transfer mixture to a bowl, cover with plastic wrap and let the mixture chill in the refrigerator for 1 hour or up to a day. (If you're pressed for time, you can skip this, but I like chilling them for as long as possible to let the flavors meld.)
3. Make the veggie burger patties. Using a 1/4 cup measure, scoop the mixture to form a round patty. Using you hands, form the patties with 3/4-inch thickness and about 2 1/2-inch diameter. Repeat with remaining mixture and set the patties aside.
4. Heat a 10-inch skillet over a medium-low flame. When pan is hot, add a bit of oil. Gently transfer the patties to skillet and cook about 5 to 6 minutes on each side, until each side is lightly browned.
5. Transfer cooked patties to a plate or platter lined with a paper towel. Allow the paper towel to soak up any unwanted oil.
6. Serve the spinach burgers with toasted buns, over a salad or on their own! I also like serving them sriracha, tahini, or mustard.

beans, millet, fresh spinach, leeks, garlic, ground flaxseed, ground cumin, cayenne pepper, salt, olive oil

Taken from food52.com/recipes/27968-spinach-mung-bean-and-millet-burgers (may not work)