Veggie Burgers

10 oz frozen spinach (thawed & drained)
1 T olive oil
1 bunch scallions chopped
1/2 to 1 c carrot shredded
1/2 t dried oregano
2 cloves garlic, minced
1/2 cup soy nuts (or walnuts)
1/2 c cooked brown rice
1 cake of firm tofu (about 16 oz)
1 rounded tsp dijon mustard
soy sauce
worcestershire
black pepper
2 T chopped fresh basil

Saute the scallion, carrots, oregano and garlic until soft.

In a food processor, chop soy nuts and rice until crumbly. Move to bowl. Pulse half of the spinach and half of the tofu until combined and uniform in color. Add to nut & rice mixture. Pulse other half of spinach and tofu with mustard, black pepper, basil. Add the soy sauce and worcestershire to taste. Mix these and the carrot mixture into the rest of the mixture.

Shape into 6 burgers. Place on cookie sheet with either oil or corn meal under them. Bake at 350 for 35 minutes, until puffed and brown.

You can serve them right out of the oven or chill and grill to reheat. They freeze really well, so I make multiple batches at once. I serve them with flat buns, mustard, tomato and lettuce.