Veggie Burgers

I've figured out how to make these gluten-free

Veggie Burgers from Bon Appetite magazine
www.kenter.demon.nl/recipes/rfvc/Art007758.html
Half of my children and myself like these veggie burgers. My favorite way to eat it used to be on a whole wheat bagel with thick slices of onion, tomato and pickle and some romaine lettuce. Now I either eat it with a fork or use a gf bun.

Makes 12 burgers using 1/2 cup for each patty.

4 cups water
2/3 cup pearl barley (gf oats)
2/3 cup brown lentils
2/3 cup long-grain brown rice

1/4 cup vegetable oil
2 cups finely grated carrots
1 cup finely chopped onion
1 cup finely chopped celery
1/4 cup shelled sunflower seeds
1 Tablespoon minced garlic
1 tablespoon chopped fresh or 1 tsp dried basil
2 tsp chopped fresh or 1/2 tsp dried thyme
2 tsp chopped fresh or 1/2 tsp dried oregano

4 large eggs, beaten (sub 1 Tbsp tapioca starch heated in 1 cup water till thick, like egg-white consistency)
tablespoons whole wheat or all purpose flour
vegetable oil or cooking spray

Bring 4 cups water to boil in heavy large pot. Stir in barley, lentils and rice. Reduce heat to low. Cover and cook until grains are tender, about 40 minutes. Transfer to large bowl. Cool.

Heat 1/4 cup oil in large skillet (or use cooking spray) over medium-low heat. Add carrots, onion, celery, sunflower seeds and garlic and sauté until vegetables are tender, about 12 minutes. Add to grains and cool. Mix in basic, thyme and oregano. Season with salt and pepper. (Can be made to this point and refrigerated over night) Stir beaten eggs and flour into grain mixture. Press 1/2 cup mixture between palms of hands to form patty. Heat film of oil in skillet. Cook about 5 minutes per side, until golden brown and heated through. Serve as desired. You can also shape them into patties, brush with oil and bake them in the oven at 375 till brown.