BBQ Beet Black Bean Millet Burgers
3 large red beets (about 1 pound)
2 cups cooked millet
1 medium yellow onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
2 cans black beans – or fresh cooked 2 1/2 cups)
1/4 cup dried apricots
1 tablespoon extra-virgin olive oil
2 tablespoon smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin and thyme
1/2 teaspoon coriander
1/2 cup almond meal flour
Salt and pepper
Cook beets in 3qt and inset. Cook millet ( 2- 1 ratio) and set aside.
Heat a teaspoon of avocado oil in 11 inch skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Add the apricots and beans in a food processor blend until smooth add millet and beets, may need to do in batches. Transfer this mixture to a large mixing bowl.
Add, brown mustard, smoked paprika, cumin, coriander, almond flour and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking. When ready to cook the burgers, first shape them into burgers. You should end up with 6 large patties. Heat skillet over medium heat. Add a few tsp oil to completely coat the bottom of the pan. Transfer the patties to the pan. Cook as many as will fit without crowding. Cook the patties for 2 minutes, then flip them to the other side. Top with BBQ sauce and Island Jerk Pineapple.