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1
Place sun-dried tomatoes in a small saucepan and cover with water.
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2
Bring to a boil.
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3
Remove from heat and let soak until softened, about 30 minutes.
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4
Drain and finely chop; set aside.
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5
Meanwhile, bring broth (or water) to a boil in a medium saucepan.
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6
Stir in millet and salt; return to a boil.
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7
Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes.
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8
Let stand, covered, for 10 minutes.
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9
Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.
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10
While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat.
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11
Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes.
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12
Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds.
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13
Add garlic and cook, stirring, until fragrant, about 1 minute more.
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14
Transfer to a plate; let cool for about 10 minutes.
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15
Prepare Olive Ketchup, if using.
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16
Place the millet in a food processor and pulse to mix lightly.
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17
Add the spinach mixture and pulse until coarsely chopped.
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18
Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.
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19
With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each.
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20
Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side.
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21
Toast English muffins (or buns).
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22
Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.
