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1
The day before serving, in a large (4- to 6-quart) saucepan over medium-low heat, bring 4 cups of water to a simmer.
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2
Add lentils.
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3
Cover, and simmer 15 minutes.
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4
Add barley.
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5
Cover, and simmer 15 minutes more.
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6
Add brown rice.
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7
Cover, and simmer 20 minutes, or until the water is absorbed and the rice is al dente.
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8
Do not let the pan burn dry.
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9
(If necessary, stir in a small amount of water.)
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10
Remove from heat, and set aside.
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11
In a medium saute pan over medium-low heat, combine the olive oil, carrots, onion and celery.
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12
Saute until the vegetables are tender, about 10 minutes.
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13
Add sunflower seeds, oregano, salt, pepper, thyme, basil and garlic.
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14
Saute a minute or two.
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15
Remove from heat.
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16
Combine grains and vegetables in a large covered container, and refrigerate overnight.
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17
On the day of serving, Add eggs and flour to the grain mixture.
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18
Mix well.
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19
With an ice cream scoop or by hand, form balls 3 1/2 to 4 inches in diameter.
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20
Flatten into disks about 3/4 inch thick.
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21
In a large saute pan or skillet over medium-high heat, warm the canola oil.
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22
Add the burgers, and cook until golden brown, 3 to 4 minutes a side.
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23
Serve immediately.
