Millet Burgers With Olives, Sun-Dried Tomatoes, And Pecorino

Ingredients

• 3 cups (720 ml) water
• 1 cup millet
• 10 chopped dry-pack sun-dried tomatoes
• 1 medium garlic clove
• 1/3 cup pitted green olives, chopped
• 1/4 cup pine nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant
• 1/4 cup packed grated pecorino-romano or parmigiano-reggiano
• 4 large caper berries, stemmed and then minced
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 2 tbsp unsalted butter
• 2 tbsp olive oil