Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino | The Whole Grains Council

Ingredients

• 3 cups (720 ml) water
• 1 cup millet
• 10 chopped sun-dried tomatoes (do not use oil-packed)
• 1 medium garlic clove
• ⅓ cup pitted green olives, chopped
• ¼ cup pine nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant
• ¼ cup packed grated Pecorino-Romano or Parmigiano-Reggiano
• 4 large caper berries, stemmed and minced
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 2 tablespoons unsalted butter (optional — use all olive oil for vegetarian)
• 2 tablespoons olive oil