Not Just Another Veggie Burger

I love veggie burgers; not those frozen hockey pucks and not those "meat-less" burgers, but a thick, juicy vegetable burger. Here's how to make the best veggie burger you will ever have.

You can use whatever vegetables you have on hand, but make sure you don't leave out the potato (for the texture) or the mushrooms (for rich flavor).

• 1 large portobello mushroom
• 1/2 red pepper
• 3-4 green onions
• 1 small potato, peeled
• 1 carrot, peeled
• salt and pepper
• 1/4 cup egg white substitute
• about 1 cup panko bread crumbs (or cooked rice works well too)
• olive oil

1. Dice mushroom, red pepper, and green onion as small as you can (okay, not too small) and saute in olive oil until tender.
2. Grate carrot and potato. In bowl, combine all vegetables, and season.
3. Mix in egg substitute. Slowly add in bread crumbs until mixture is firm/dry enough to form into patties. 
4. Shape into 4-6 patties. Refrigerate for 30 minutes.
5. Saute in olive oil over medium-low heat for about 7 minutes on each side to cook through and get crispy edges.