Mediterranean Veggie Burgers

• 4 each sundried tomatoes not packed in oil
• 1 1/2 cups vegetable stock or water
• 1/2 cup millet rinsed
• 1/4 teaspoon salt
• 6 teaspoons olive oil, extra-virgin divided
• 1 large onions chopped
• 3 cups baby spinach lightly packed, stems trimmed
• 2 cloves garlic minced
• 1/2 cup feta cheese crumbled
• 1 tablespoon basil freshly chopped
• 23 cup bread crumbs, whole wheat fine dry
• 1/4 teaspoon black pepper freshly ground
• 7 each english muffins whole-wheat, or buns
• 1 x arugula (roquette) as needed, for garnish
• 1 x tomatoes sliced, as needed, for garnish

1. Place sun-dried tomatoes in a small saucepan and cover with water.
2. Bring to a boil.
3. Remove from heat and let soak until softened, about 30 minutes.
4. Drain and finely chop; set aside.
5. Meanwhile, bring broth (or water) to a boil in a medium saucepan.
6. Stir in millet and salt; return to a boil.
7. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes.
8. Let stand, covered, for 10 minutes.
9. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.
10. While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat.
11. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes.
12. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds.
13. Add garlic and cook, stirring, until fragrant, about 1 minute more.
14. Transfer to a plate; let cool for about 10 minutes.
15. Prepare Olive Ketchup, if using.
16. Place the millet in a food processor and pulse to mix lightly.
17. Add the spinach mixture and pulse until coarsely chopped.
18. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.
19. With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each.
20. Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side.
21. Toast English muffins (or buns).
22. Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.

tomatoes, vegetable stock, millet, salt, olive oil, onions, baby spinach lightly, garlic, feta cheese, basil freshly, bread crumbs, black pepper, english muffins, arugula, tomatoes

Taken from recipeland.com/recipe/v/mediterranean-veggie-burgers-49700 (may not work)