Tempeh-Mushroom Burgers

• 4 Tbs. light miso paste
• 2 8-oz. pkgs. tempeh, grated
• 3 Tbs. canola oil, divided
• 1/2 cup gluten flour or vital wheat gluten
• 2 Tbs. guar gum
• 1 portobello mushroom, stemmed and grated (about 3/4 cup)
• 1 small beet, grated (about 3/4 cup)
• 1 small onion, grated (about 1/2 cup)
• 1 small carrot, grated (about 1/2 cup)
• 1/2 cup fresh or frozen corn kernels
• 1/2 medium green bell pepper, finely chopped (about 13 cup)
• 1/2 medium red bell pepper, finely chopped (about 13 cup)
• 2 cloves garlic, minced (about 2 tsp.)

1. Preheat oven to 350F.
2. Coat baking sheet with cooking spray.
3. Dilute miso in 1/4 cup water in bowl.
4. Stir in tempeh and 11/2 Tbs.
5. oil.
6. Stir in flour and guar gum.
7. Mound tempeh mixture on prepared baking sheet.
8. Cover with foil, and bake 20 minutes, or until heated through.
9. Heat remaining 1 1/2 Tbs.
10. oil in skillet over medium heat.
11. Add mushroom, beet, onion, carrot, corn, bell peppers and garlic.
12. Saute 10 minutes, or until vegetables are tender.
13. Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not overblend).
14. Shape tempeh mixture into 8 patties.
15. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
16. Preheat grill to medium.
17. Brush burgers and grill rack with oil.
18. Grill 8 to 10 minutes per side.

light miso paste, pkgs, canola oil, flour, guar gum, portobello mushroom, beet, onion, carrot, corn, green bell pepper, red bell pepper, garlic

Taken from www.vegetariantimes.com/recipe/tempeh-mushroom-burgers/ (may not work)