Yields 12-15 burgers
2 T. Oil
2 Onions (medium), diced
4 Garlic Cloves, minced
2 Carrots, grated finely
2 C. Black Beans (cooked)
10 Sun-Dried Tomatoes, (soaked in hot water until soft), coarsely chopped
2 C. Shiitake Mushrooms (dried), soaked in hot water until soft, coarsely chopped
2 Baked Sweet Potatoes, (scooped out of skin).
2 C. Quinoa (cooked)
1 1/2 -2 C. Home-Made Bread Crumbs or Wheat germ or Bran
2 T. Caraway seeds
1 t. Sea Salt
1 t. Red Pepper
½-1 C. Tomato Sauce
4 T. Mustard (creamy)
2 T. Balsamic Vinegar
1. Heat oil in a skillet over medium heat. Add onions, garlic, and lower heat. Cook until lightly browned, several minutes. Add carrots, beans, tomatoes and mushrooms and cook an additional 4-5 minutes, stirring occasionally. Turn off heat. Mash slightly in pan, until beans are half crushed.
2. Place skillet mixture in large bowl with remaining ingredients, and mix thoroughly. If mixture is moist, add more breadcrumbs.
3. Form into patties and cook over medium heat in oiled skillet, about 4 minutes on each side or until heated through and slightly crispy on the outside. (Patties can also be baked on a cookie sheet for 25 minutes at 350 degrees). Serve on a bun.