SHITAKE VEGGIE BURGER PATTIES

This is the veggie burger recipe that gives us the most “WOW” feedback! We also make a pretty big batch so we can freeze them and have them ready whenever we want that WOW!

This is a big batch because it is a lot of work and the finish product, the patties, freeze very well and are available for cooking straight from the freezer.
OK here it is.

5 cups red quinoa, pre-cooked and flavored with FLAVORS OF MIDDLE EAST and salt
9 cups mirepoix of minced of 1 part carrot, 1part celery and 2 parts onion
Saute with EVOO and flavors of Sicily. 
Add 2 cups cooked small diced potatoes, Russets, seasoned with Salt Pepper & Coriander
4 cups lentils, cooked with Flavors of Tuscany
5 cups garbanzo beans, cooked and chopped
5 cups blacked beans, soaked and cooked
1/2 cup sesame seeds, toasted
1/2 cup Pepitas seeds, toasted
3 cups almonds, sliced toasted
1/2 volume shitakes, cooked to dry Other mushrooms could be used but do not impact the way shitakes do
eggs to bind
3 cups toasted walnuts, chopped

Cook and cool all ingredients. Blend with eggs slowly just to stick it all together and bind.
Shape into 4 oz. “burger” patties