Supergrain beetroot and tofu open burgers

Instructions

1. In a large saucepan place millet, quinoa and 2 1/2 cups cold water. Cover and bring to boil. Remove lid and cook on low heat for 10 minutes, stirring often, until grains are sticky and soft and water is absorbed. Drain in a sieve and set aside.
2. In a food processor process lentils, beetroot, soy sauce, tofu, seeds and first measure of red onion until they form a moist pink mix (about 1 minute).
3. Add garam masala, cooked grains, pepper and 1/4 teaspoon salt. Pulse until just combined.
4. Line a baking tray with baking paper. On a large plate, place rolled oats. Lightly oil your hands and form six balls with the mixture. Roll each ball through the oats, then place on prepared tray and press down to form patties. Refrigerate for 30 minutes.
5. Preheat oven to 180ºC. Spray each patty lightly with oil. Place tray in oven and bake for 15-20 minutes or until firm and cooked through. While patties are cooking, toast burger bun halves.
6. In a small bowl combine sour cream and sriracha. Spread over bun halves. Layer burger patties, cos leaves, half the onion rings, half the tomato and half the sprouts across buns.
7. In a bowl combine shredded lettuce, remaining tomato and red onion, and sprouts. Add vinaigrette and toss, to make a side salad. Serve burgers immediately with salad and extra sriracha drizzle, if desired.