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1
In a medium bowl, combine the and water.
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2
Stir and set aside until ready to use.
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3
Toss the zucchini with 1/2 teaspoon of the salt and place in a colander or strainer set over a bowl to drain, at least 10 minutes.
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4
Squeeze the zucchini to release any excess water, then set aside, discarding the liquid.
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5
Heat 1 tablespoon of the olive oil in a small frying pan over medium heat.
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6
When it shimmers, add the onion and garlic and cook until the vegetables are soft and translucent, about 5 to 6 minutes.
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7
In a large mixing bowl, combine 1 cup of the soaked mixture, the zucchini, carrot, beet, 1/4 cup of the sunflower seeds, the tomato paste, ground mustard, 3/4 cup of the brown rice, 1/4 cup of the lentils, the parsley, thyme, and 1/2 cup of the panko.
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8
Add the sauteed onion and garlic and mix well; set aside.
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9
Heat 1 tablespoon of the olive oil in the same frying pan over medium-high heat.
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10
Add the mushrooms and cook, stirring occasionally, until tender and nicely browned, about 5 minutes.
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11
Remove from heat.
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12
Transfer the mushrooms to the bowl of a food processor; add the egg, egg white, tamari, pepper, and remaining salt, , sunflower seeds, brown rice, lentils, and panko.
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13
Process until the mixture is well combined and uniform, about 30 to 45 seconds.
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14
(The mixture will not be smooth.)
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15
Add the pureed mushroom mixture to the reserved mixture and combine well (using your hands works best).
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16
Form into 7 patties (about 3/4 cup each) and place on a baking sheet.
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17
Heat the remaining 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat.
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18
Add 3 patties to the pan and brown on one side, about 6 to 7 minutes; flip and continue cooking until the burgers are crispy and heated through, about 5 to 6 minutes more.
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19
Repeat with the remaining patties and serve on whole-wheat buns or kaiser rolls with your favorite toppings.
