What you need:
Burger Mix:
-1cup dry TVP
-3/4cup hot water
-1 cup grated zucchini
-4Tbsp olive oil
-1/2cup minced yellow onion
-3 cloves garlic, minced
-3.4cup grated carrots
-1/3cup peeled, shredded beets
-1/4cup sunflower seeds
-1Tbsp tomato paste
-1Tbsp dry mustard
-1 1/2cups short grain brown rice, cooked
-2/3cup cooked brown lentils
-2Tbsp minced parsley
-2Tbsp minced thyme
-1cup whole wheat panko bread crumbs
-3/4 cremini mushrooms, sliced
-4Tbsp flax ground flaxseeds, 6Tbsp water mixed
-3Tbsp soy sauce
-Black Pepper to taste
Cashew "Goat Cheese":
-3/4cup cashews
-1/4cup canola oil
-1/4cup lemon juice
-1tsp salt
-2Tbsp water
-Black pepper to taste
For the Burgers:
- In a medium bowl, combine TVP with water. Stir and set aside until ready to use.
- Toss zucchini with 1/2 teaspoon of the salt and put in a colander or strainer set over a bowl to drain, at least 10 minutes. Squeeze zucchini mixture to release excess water and set aside, discarding the liquid.
- Heat 1 tablespoon of the olive oil in a small frying pan over medium heat. When oil shimmers, add onion and garlic and cook until vegetables are soft and translucent, about 5 to 6 minutes.
- In a large mixing bowl, combine 1 cup of the soaked TVP mixture, the zucchini, carrot, beet, 1/4 cup of the sunflower seeds, tomato paste, dry mustard, 3/4 cup of the brown rice, 1/4 cup of the lentils, parsley, thyme, and 1/2 cup of the panko. Add the sautéed onion and garlic and mix well; set aside.
- Heat 1 tablespoon of the olive oil in the same frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until tender and nicely browned, about 5 minutes. Remove from heat.
- Transfer mushrooms to the bowl of a food processor; add egg, egg white, tamari, pepper, and remaining salt, TVP, sunflower seeds, brown rice, lentils, and panko. Process until mixture is well combined and uniform, about 30 to 45 seconds. (The mixture will not be smooth.)
- Add puréed mushroom mixture and combine well (using your hands works best). Form into 7 balls and place on a baking sheet.
For the "cheese"
- Place cashews in large bowl; cover with 3 inches water. Soak overnight.
- Drain liquid, rinse cashews under cold water, and drain again. Puree cashews, oil, lemon juice, salt and 2 tablespoons water in a food processor for 6 minutes, or until smooth and creamy. [Make sure to blend for 6 minutes for a firmer texture.]
- Place strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. [Don't worry if you can't get this into an oval loaf shape. Even if it's more round, it'll still work just fine.] Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.
- Preheat oven to 200 degrees. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.
- Unwrap cheese. Sprinke with peppercorns, pressing to adhere. [I just used fresh cracked pepper over the cheese.
To Form the Burgers
- After you have formed the burgers into balls, divide each ball in half and flatten each ball.
- Take 1-2Tbsp on "cheese" in the middle on one patty and place the other patty directly on top and form the burger so the cheese is no longer visible.
- Cook burgers in a skillet on medium high for 7-10 minutes on each side until firm on each side.
- Serve atop your favorite bun with any topping you like. I like arugula, tomatoes, red onions, veganaise, and BBQ sauce.
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