(Makes: about 24 burgers)
*Options: Liquid Smoke, Mesquite, Worchestershire Sauce)

• Soak, cook, drain and puree:
2 cups dry mixed beans
*(Set aside)
• Grate:
2 cups carrots
4 cups zucchini

• Mince:
1 large onion
2 whole heads of garlic

• Sauté:
carrot and onion mixtures in 2 TBSP olive oil until barely done.

• Add:
2 cups shelled cooked edamame
2 Tbsp Old Bay Seasoning
1 Tbsp molasses
1 Tbsp sea salt
fresh ground pepper
Liquid Smoke

• Mix in:
1½ cups quick oats

*(Set aside)

• Process: (leave some chunks)
1 cup pecans
1 cup sunflower seeds
1 cup walnuts
1/2 cup peanut or almond butter
2 eggs

• Add all mixtures together

• Add:   Process 2-3 slices of bread into bread crumbs until desired texture.  Add to mixture until meat-like texture.

• Mix well

• Form into patties using an oiled ½ cup measuring cup- tapping out mixture and flattening slightly.

• Freeze individual servings

• When ready use: thaw and brown in olive oil 2 minutes per side or bake at 400 for 10 min. per side.