Vegan Burgers

Ingredients

1 cup dry TVP
3/4 cup hot water
1 cup grated zucchini
1 tsp salt
4 tbls olive oil
1/2 cup minced yellow onion
1 garlic bunch minced
3/4 cup grated carrot
1/3 cup peeled and shredded beet
1/4 cup plus 2 tbls raw sunflower seeds
2 tsp tomato paste
2 tsp dry mustard
1 1/2 cups cooked short grain brown rice (3/4 cup dried)
1/4 cup dry brown lentils cooked
2 tbls minced Italian parsley
1 tbls dried Thyme
1 cup coarse Panko (or other brand of coarse bread crumbs)
3/4 cup sliced cremini mushrooms
Egg replacement equal to 2 eggs
3 tbls soy sauce
1/4 tsp black pepper

Instructions

In medium bowl, combine TVP and hot water. Stir and set aside.

Toss zucchini with 1/2 tsp of salt and strain to remove excess water, set aside.

Heat 1 tbls olive oil in small frying pan over medium. Add onion and garlic. Cook about 5 minutes.

In large bowl combine 1 cup of TVP mixture, zucchini, carrot, beet, 1/4 cup sunflower seeds, tomato paste, dry mustard, 3/4 cup brown rice, 1/4 cup lentils, parsley, thyme and 1/2 cup panko. Add sauteed onion and garlic and mix well. Set aside.

Heat 1 tbls olive oil in same pan over medium-high heat. Add in mushrooms, cook until tender and browned, remove from heat.

Put mushrooms in food processor - add egg substitute, soy sauce, pepper and remaining salt (1/2 tsp), remaining TVP, 2 tbls sunflower seeds, remaining rice and lentils and panko. Process until well combined, mixture will NOT be smooth.

Combine mixtures using your hands and form 7 patties. Poking a hole in the middle of the patties will help them cook evenly. Heat 2 tbls olive oil in a frying pan on medium-high and cook patties until browned.

Put patties onto your favorite type of hamburger bun and add any condiments you like.