Open-faced Sunshine Burgers

Ingredients

 * 1 cup uncooked millet
 * ½ cup uncooked quinoa
 * 3 cups water or vegetable broth
 * 1 tsp salt
 * 2 tbsp olive oil
 * 1½ cups finely diced onion
 * 1 cup shredded carrots
 * ½ cup finely chopped celery
 * 5 medium cloves garlic, minced
 * ½ tsp dried oregano
 * ½ tsp dried thyme
 * 1½ cups raw sunflower seeds, toasted and ground
 * ¼ cup whole wheat flour
 * 2 tbsp umeboshi vinegar
 * 2 tbsp tamari or reduced-sodium soy sauce
 * ¼ tsp freshly ground pepper

Directions

 * 1) To prepare sunflower seeds, toast them on a baking sheet at 350°F for 7 minutes; in fine-meshed sieve, rinse millet and quinoa under cold running water until water runs clear.
 * 2) In medium saucepan, combine millet, quinoa, water and salt.
 * 3) Bring to a boil over medium-high heat.
 * 4) Stir, cover and return to fast boil.
 * 5) Reduce heat to low and simmer, covered, until water has been absorbed and steam holes appear, about 20 minutes.
 * 6) Meanwhile, in large nonstick skillet, heat 1 tablespoon oil over medium-low heat.
 * 7) Add onion and cook until softened, about 5 minutes.
 * 8) Stir in carrots, celery, garlic, oregano and thyme and cook, stirring occasionally, 10 minutes.
 * 9) Preheat oven to 350°F.
 * 10) Lightly oil large baking sheet.
 * 11) In large bowl, combine millet mixture, sautéed vegetables, sunflower seeds, flour, vinegar, tamari and pepper.
 * 12) Mix well.
 * 13) Using ½ cup for each and packing firmly, form mixture into 10 round or oval patties.
 * 14) Place on prepared baking sheet and bake until lightly browned, about 30 minutes.
 * 15) To serve, spoon some pepper puree onto each plate.
 * 16) Top each with a broiled mushroom, a burger and a broiled onion and tomato slice.
 * 17) Ring plates with arugula and serve hot.