roast 3 Small sweet potatoes at 400F until soft. Peel and cut into small pieces when cool. Cook 1/3c dry millet as per packet directions. Combine with sweet potatoes and 1-can black beans (drained and rinsed) or 3/4c dry black beans, cooked. Add 1/2 red onion (finely chopped), 1/2c cilantro leaves (measured then chopped), 2 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tbsp sriracha (or to taste), salt to taste. Mash with potato masher until well combined but try not to mash too many of the beans. Process 1c old fashioned rolled oats until flakes just break apart but not into flour. Mix into burger batter. If possible, refrigerate batter at least 15 minutes (the longer the better) so it binds better. Use 1/4c measuring cup to form equal-sized patties. Either pan fry or bake. If baking, put on parchment-lined baking sheet at 400F for about 15-20 minutes (until golden brown), flipping half way