spicy adobo vegan burgers

i thought i made the ultimate spicy burgers back with these puppies.  but the second i was in the store and spotted the can of chipotle peppers in adobo sauce, i knew i had met my match.  we've only grilled them up a few times, but if you are looking for some serious heat, bookmark the recipe below. i found the can of peppers in the regular market, but i've also seen it in ethnic grocers as well.  these burgers are spicy - no lie - so be sure to use lots of condiments to help temper the heat.  and if you are heat lover like me, i promise you'll appreciate the extra kick (and yes, i did add extra jalapenos).  happy independence day!

• 1 cup cooked millet
• 1/3 cup cashews
• 1 can black beans (2 cups)
• 3/4 teaspoon liquid smoke
• 1/2 fresh jalapeno, minced
• 3/4 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/3 teaspoon black pepper
• 1/2 can (3.5oz) chipotle peppers in adobo sauce
• 2 tablespoons ground flax
• 2 tablespoons nutritional yeast
• 3/4 cup bread crumbs

simmer 1/3 cup dry millet in about 1 cup of water for about 25 minutes (stirring occasionally and adding water as needed).  after the millet is done, put it in the fridge to let it cool for at least an hour. it really enhances the stickiness of the grain. if i plan ahead, i usually cook it the day before i make these burgers and just leave it in the fridge overnight.

once millet has cooled, combine all ingredients in the food processor.  check your peppers for stems first, and be sure to add about half of the adobo sauce as well.  if your millet is still slightly warm, you may have to add a little more flax or bread crumbs.  after pulsing for 10-15 second, use the mixture to make about 6 normal sized burger patties. then prepare your favourite way - i like grilling mine for about 15 minutes on low-medium heat so the outsides get all crispy. yum!  be sure and spay or rub a little oil on the grill first to prevent them from sticking.