Veggie Burgers

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 1/2 cups button mushrooms, roughly chopped
• 1 medium onion, diced
• 4 green onions
• 2 medium red peppers, roasted/peeled (small to medium)
• 1/2 cup chopped fresh parsley
• 3 cups textured vegetable protein (dry)
• 1/2 cup dry vermicelli (thin small pasta)
• 2 cups rolled oats
• 1 1/2 cups shredded mild cheese
• 2 eggs (beaten)
• more salt and pepper

Recipe

• 1 soak dried tvp and vermacelli in 6 cups of hot water for about 20 minutes.
• 2 drain off any excess liquid so that it is as"dry" as possible.
• 3 sautee mushrooms, onion, green onion and salt in the olive oil over med-high heat until moisture is cooked off.
• 4 about 10-12 minutes.
• 5 in a large bowl, combine sauteed veggies, chopped roasted red pepper and parsley to tvp/vermacelli mixture.
• 6 lightly process 1 1/2 cups of the oats in a food processor and add to above.
• 7 in a few batches run the whole lot through the food processor using pulse until it is the well mixed/chopped but not goopy.
• 8 return to bowl.
• 9 mix in eggs and cheese.
• 10 throw some whole oats on the counter and pat into rectangle or whatever shape you like.
• 11 scatter a few more whole oats on top.
• 12 cut with biscuit cutter or wide mouth glass so that they are about 3 1/2 inches in diameter.
• 13 press out remaining and keep punching them out till all remaining batter is used.
• 14 use a spatula to place them on an oiled cookie sheet.
• 15 freeze and when hard place in baggies.
• 16 to serve either grill or cook on stove top with a little olive oil'til heated through.