Veggie Burgers

2 tbsp olive oil
4 Portobello mushrooms, sliced
1 cup of shiitake mushrooms, chopped
2 onions, chopped
2 cloves of garlic, minced
One-half cup brown rice
One-half cup bulgar
2 cups of water
2 tbsp of soya sauce
1 bay leaf
2 eggs
1 block of firm tofu
2 tbsp of Miso paste
1 cup of breadcrumbs
Salt and pepper

Heat a saucepot over medium-high heat and add oil.  When hot, add mushrooms, onions and garlic.  Sauté until the mushrooms lose their moisture and onions begin to caramelize.  Add rice, bulgar, water, soya sauce and bay leaf.  Cover with a lid and cook until the grains have absorbed all the liquid.  Let mixture cool.

Place mushroom and rice mixture into the bowl of a food processor.  Add eggs, tofu, Miso paste and breadcrumbs and seasoning.  Puree until smooth.

Form into patties and refrigerate until firm. Fry over medium high heat until golden and cooked through.