Veggie Burgers

Put in a pan with corn oil and canola oil:
1 small onion - finely diced
3 cloves garlic - roughly chopped
A handful of roughly chopped small mushrooms
Salt and pepper
Cook everything really well and set aside to cool

In a shallow, dry frying pan throw a large handful of pecan pieces
Cook on med-high heat to roast them but keep your eye on them!
When done they will be dark in color
Set aside to cool

Boil 1 small sweet potato (skinned and cut into large pieces) until tender and set aside to cool

Boil 2 handfuls of dry green lentils in water with a couple of dried bay leaves
Stir every so often
Also boil 1/2 carrot - small dice
When done the carrots and lentils will both be soft
Drain and set aside to cool

When cooled put in the food processor:
half of the lentils and carrots
half of the yams
1 Tbsp sesame oil
a bit of olive oil
Process and add a tiny bit of water if needed to loosen it

Then add and puree each:
mushroom and onion mixture
the rest of the yams one at a time until it turns to a thick paste
half the walnuts then more if you need
3/4 tsp sesame seeds
the rest of the lentils and carrots

Puree until very thick and some whole lentils are left
Add salt, pepper and 1/4 tsp fresh or dry dill
As it purees add 1 tsp baking powder
Transfer to a bowl and add chickpea flour 1 Tbsp at a time until you have added 5-7 Tbsp and it is thick enough for a big blob to hold onto the spoon when you shake it

Add:
1 Tbsp grainy mustard (whole wheat)
2 handfuls quick cooking oats
Refrigerate for at least 20 mins but up to a full day
Put a couple drops of olive oil on your hands and form the mixture into patties.
We got 6 large patties but you can make them smaller just don’t bake for as long
Place each patty on a cookie sheet covered with parchment (or oiled), and sprinkle one side with sesame seeds (or any small chopped seed will do)
Put back in fridge to set

Fry each patty in a pan with canola oil on high heat
Sear them on each side and put back on the sheet
Place in the oven on 400 F for at least 30 mins and rotate halfway through
Let cool for a bit

Prepare:
sliced pickles
sliced tomatoes
lettuce

Brush olive oil lightly on two pieces of bread and grill oiled side down
When grilled spread red pepper hummus on one of the sides that weren’t grilled
On the other un-grilled side spread grainy mustard
Place patty on hummus and apply the tomatoes, pickles, and lettuce
Put other slice on top and smoosh the sandwich down a little without breaking the grilled bread

Serve with a side of pasta salad

Randy's recipe