Ingredients (makes 4 4-inch burgers):

• 2 Cups cooked organic non-GMO GF Textured Vegetable Protein
• 1/2 Cup diced carrots
• 1/2 Cup cooked corn
• 1/4 Cup white rice flour
• 2 stalks of celery, diced
• 2 Tablespoons flax meal whisked with 6 Tablespoons warm water, set aside for approx. 5 minutes, until a gooey egg-like consistency
• 3-4 garlic cloves, minced
• 1-3 hot peppers (depends on personal heat tolerance)
• 3 teaspoons miso of choice
• Oil for cooking

Directions:

1. In a medium skillet on medium-high heat, add 1 Tablespoon cooking oil and saute your celery, garlic, hot peppers, carrots, and corn, until tender (about 7 – 10 minutes). 
2. In your food processor combine your cooked skillet ingredients and TVP and pulse until mixed.  Add in your white rice flour, prepared flax egg, miso, and pulse until combined. 
3. Form your patties 1/2 inch thick and saute on each side for about 5-7 minutes on medium-high heat, until golden.  If you prefer to bake your burgers, preheat your oven to 425 degrees Fahrenheit and bake for 15-20 minutes on each side, until golden.
4. Enjoy eating whole!