Add the vegetable broth (or water) to medium saucepan and bring to a boil.
Add the soaked millet, reduce the heat to low, cover the saucepan with a lid, and simmer for about 15-20 minutes or until the millet is tender and has absorbed most of the liquid. Once cooked, remove the millet from the heat and let it cool slightly.
In a small bowl, mix ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it forms a gel-like consistency, creating a flaxseed "egg."
In a separate, large, mixing bowl add the grated zucchini, grated carrot, chopped onion, and minced garlic and stir well to combine. Then add the cooked black beans and mash them using a fork or potato masher. Leave some texture for added bite in the burger.
Next add the cooked millet, flaxseed, and spices, mixing everything together until well combined, the mixture should be slightly sticky and moldable.
Divide the mixture into two equal portions and shape into a patty, pressing firmly so all ingredients stick together, then place patties on a parchment paper lined plate, cover, and refrigerate at least 30 minutes.
Add olive oil to a medium skillet, when the oil is hot gently add the chilled patties to the skillet. Cook 4-5 minutes on each side until golden brown and slightly crispy.
Serve the burgers on your favorite gluten-free buns or lettuce wraps with your choice of toppings such as fresh lettuce, sliced tomatoes, sliced onion, or avocado.
