Bryan Adam's Favorite Capers Cafe Veggie Burger

Categories: Hamburgers

Yield: 4

Ingredients: 4 medium carrots - 1 small beet - 3/4 cup unsalted mixed nuts - 1 tbsp light sesame oil - 2 tbsp finely chopped onion - 3 oz crumbled tofu (preferably soft) about 3/4 cup - 1/3 cup finely chopped mixed sprouts (bean, alfalfa, pea) - 2 tsp liquid honey - 1 tbsp miso - 2 garlic cloves, minced - 2 tsp sesame seeds, preferably black - pinch salt and freshly ground black pepper - 1/3 to 1/2 cup bread crumbs - 2 tsp vegetable oil

Directions: Using a food processor, finely process raw carrots until they resemble pulp. Measure out 1 cup and place in a medium-sized bowl. Finely process raw beet until it resembles pulp. Measure out 2 tablespoons and place in bowl with carrots. Then, using a food processor, process nuts until finely ground but with some texture still remaining. Measure out 3/4 cup and add to carrot mixture. Heat 1 teaspoon sesame oil in a small frying pan over medium-low heat. Add onion and cook 3 to 4 minutes, or just until onion has softened slightly. Add remaining 2 teaspoons sesame oil, onion mixture, tofu, sprouts, honey, miso, garlic, sesame seeds, salt and pepper to carrot mixture. Stir until well mixed. Stir in 1/3 cup bread crumbs. If necessary, add a couple more tablespoons bread crumbs, until mixture is firm enough to hold its shape. Form mixture into 4 burgers. This burger will fall apart on a BBQ unless you have a solid grill to prevent it falling through to the coals. Heat vegetable oil in a large non-stick skillet over medium heat. Place burgers in skillet and cook for 4 to 5 minutes per side, or until golden on the outside and hot inside.

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