Ingredients:

Garlic Herb Mayonnaise:
125 mL (1/2 cup) mayonnaise
15 mL (1 tbsp) parsley,chopped
15 mL (1 tbsp) chives,chopped
1 garlic clove,crushed

Burgers:
250 mL (1 cup) brown rice,cooked
3 eggs, 125 mL (1/2 cup) bread crumbs,dry
75 mL (1/3 cup) parmesan cheese,grated
2 mL (1/2 tsp) oregano,dried
2 mL (1/2 tsp) salt
2 mL (1/2 tsp) pepper
15 mL (1 tbsp) vegetable oil,divided
75 mL (1/3 cup) onion,finely chopped
75 mL (1/3 cup) carrot,finely grated
75 mL (1/3 cup) mushrooms,finely chopped
2 garlic cloves,crushed
kaiser rolls,split
lettuce leaves
tomato slices
red onion rings
alfalfa sprouts

Directions:

Combine ingredients for Garlic Herb Mayonnaise;set aside.In a medium bowl,combine rice, eggs,bread crumbs,cheese,oregano,salt and pepper.In a non-stick skillet over medium-high heat,heat 5 mL (1 tsp) oil.Saute onion and carrot 2 minutes.Add mushrooms and garlic and sauté 1 to 2 minutes longer.Add cooked vegetables to egg mixture; mix thoroughly.Shape mixture into patties using BurgerMate.

In same skillet over medium-high heat, heat the remaining 10 mL (2 tsp) oil.Saute burgers 2 to 3 minutes per side or until lightly browned.Spread Garlic Herb Mayonnaise on both halves of rolls.Place lettuce on bottom half,top with veggie burgers and garnish to taste.

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