Recipes from Vegetarian Vegan Cooking Classes

I call this burger "the real deal veggie burger" because it uses actual whole food REAL veggies (not just ground gluten or a tofu mix) to create these light, delicious, baked patty that you can eat between a bun or bread (as above) or use as a patty with sauce.  Some might call them "veggie fritters."  But unlike the usual fritters, there is no egg involved, and no deep-frying buckets of grease. The recipe involves 4 delicious veggies that many of us have on hand: a small onion , a medium potato , a medium carrot and 2 medium-size zucchini along with a 1/2 cup of fresh Parsley . The original recipe asks to have the zucchini, carrot and potato all "grated" but I got good results just by throwing them into my food processor and pulsing a few times until they were well chopped and combined.  Then I took the processed vegs and let them sit in a bowl with about a 1/2 tsp of salt sprinkled over them, covered with plastic wrap.  I let the vegetables res...