Three-Grain Vegetable Burgers This is an all-purpose vegetable burger recipe. A lot of store-bought and restaurant veggie burgers still use cheese as a binder, but these stay together wonderfully without it. You can substitute brown rice or cooked TVP for one of the grains. Try serving these burgers with Basic Ketchup or Tahini Sauce. One you make them, they can be refrigerated for 2 to 3 days, or frozen in sealed zip top bags for up to 2 months. If you freeze them, let the burgers thaw in the refrigerator for 6 hours before cooking them as normal. Makes 24 servings.
	Ingredients: 1 cup cooked bulgur 3/4 cup minced carrots 1 cup cooked quinoa 1 tablespoon minced fresh tarragon 2 cups cooked couscous 1 tablespoon minced fresh oregano, or 1/2 tablespoon dried 2 tablespoons olive oil 1 tablespoon minced garlic 1/4 cup minced fresh parsley 1 tablespoon minced shallots 1/4 cup egg whites (from about 2 eggs) 8 ounces button mushrooms, sliced 1/2 cup balsamic vinegar 2 cups whole wheat bread crumbs 1/4 cup dry cooking sherry 1 tablespoon sea salt 1 cup canned or cooked chickpeas 1/2 teaspoon freshly ground black pepper 1 cup minced onions
	Instructions: 1. In a mixing bowl, mix together the bulgur, quinoa and couscous. 2. In a nonstick skillet over medium heat, heat 1 tablespoon of the olive oil. Add the garlic and shallots and cook, stirring, until golden, about 1 minute. Add the mushrooms and cook, stirring, for 5 minutes. Add the chickpeas, and stir. Transfer all of the ingredients to a food processor and puree. 3. In a nonstick skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the onions and carrots and cook, stirring, until softened, 5 to 7 minutes. 4. In a mixing bowl with the grains, combine the chickpea puree and the carrot-onion mixture. Add the tarragon, oregano, parsley, egg whites and bread crumbs. Mix well and season with the salt and black pepper. Form into twenty-four 4-ounce balls. Hand press into patties. Refrigerate a minimum of 2 hours before cooking. 5. Spray a nonstick skillet with canola oil spray and set over low heat. Cook the patties for 3 to 4 minutes per side. (place a lightweight object on top of the patties while cooking to give a uniform texture.)

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