Preheat the oven to 375F.

Prepare the Quinoa and Millet: INSTANT POT Method: Add the Millet to the Instant Pot. Rinse the Quinoa very well under running cold water. Drain very well. Transfer to the Instant Pot. Add 1/2 cup of water and 1/4 cup of Unsalted Veggie Stock to the Instant Pot. Place the lid on the Instant Pot, seal the pressure valve, and set the pot on "Manual" Mode for 9 minutes. After the cooking time, do not release the pressure valve. Allow the pressure to "naturally release" for 10 minutes. do with a 10-minutes. Remove the lid, turn off the Instant Pot and allow the grain mixture to cool. Set aside. STOVE TOP Option: Add the Millet and Quinoa to a small saucepan with 1/4 cup Unsalted Veggie Stock along with 3/4 cup of water (instead of 1/2 cup). Bring the water to a boil then reduce to a medium simmer. Cover and cook for 20 minutes. Remove from heat and allow to cool. Note: There should be no residual water left in grains after cooking time.

Scrub potatoes and dice up 2 cups of potatoes. Using a medium saucepan, place a steamer basket and water into the pot. Add the diced potatoes. Cover and bring to a boil. Reduce to medium-high heat and steam for 8-10 minutes until fork tender. Remove from the heat, uncover and allow to cool.

Using a food processor, finely chop the Julienne Carrots, Red Onions, Mushrooms, Smoked Sundried Tomatoes, and Garlic. Transfer to a non-stick saucepan and sautee for 7-8 minutes. Keep the veggies covered while cooking, stirring every few minutes. In the last few minutes of cooking time, remove the lid and allow all of the moisture to evaporate. Do not add any additional water to the pan to prevent from having too much overall moister in the burger. Remove from heat and allow to cool.

Add the Tomato Paste, Reduced Balsamic Vinegar and all of the spices in a bowl. Mix very well. Set aside.

Destem and chop the Kale into tiny bite-size pieces. Measure 3 "packed" cups of the chopped Kale and transfer to a very large mixing bowl. Add the cooked Millet and Quinoa, Sauteed Veggies, the Steamed Red Potatoes, and the Tomato Paste blend to the bowl with the chopped kale. Mix with hands until well combined. The mixture should stick together firmly when pressed.

Burgers: Measure out 1/2 cup of mixture and place onto a parchment-lined baking sheet. Repeat until all of the veggie-mixture has been used. Makes about 9 burgers. Using a spoon, smooth the top and sides to form the burgers into the desired shape. Cook the burgers for 30 minutes. Using a spatula flip the burgers. Cook an additional 10 minutes. NOTE: If the burgers will not release from the parchment prior to flipping, allow them to cook for 5 additional minutes before flipping. Bites: Using a tablespoon measurer scoop out the veggie mixture and shape it into a ball. Place onto a parchment-lined cookie sheet. Continue repeating this process until all of the veggie mixture has been shaped into balls. This will make 35-40 balls. Bake in the oven for 20 minutes. Flip and allow to cook another 10 minutes. NOTE: If the balls will not easily release from the parchment paper prior to flipping, allow them to cook an additional 5 minutes before flipping.

Allow the burgers/bites to cool at least 10-15 minutes. The longer they sit, the firmer the burger becomes. Serve and enjoy!

These burgers will keep in the fridge for up to 5-7 days. The burgers/bites never last long at our house, but I believe they would freeze well. 🙂