1. Cook lentils in 1 c. H20 (I think brown/green lentils need more water).
2. Cook textured soy protein in about 1.5-2 c. H2O.
3. Begin to sauté the onions and garlic in water or olive oil. When they begin to look a bit translucent/browned, respectively, throw in the carrots.
4. In the meantime, throw the lentils, textured soy protein, and beans in a large, unbreakable pot. Mash them up well.
5. Just as the vegetables are beginning to look done, throw in the corn and peas and cook just enough to heat them through. (note: the vegetables are better if they're a bit on the raw side. Vegetables are ALWAYS better a bit on the raw side!)
6. Add the vegetables to the pot along with your favorite seasonings and the flour. Mix well (gently!). The mixture should be moist, but hold together fairly well.
7. Take a large handful of the mix. Roll it into a ball in the palms of your hands. Flatten the ball on a dinner plate and smooth the edges so the patty looks pretty, like the store-bought veggie burgers.
8. Pan fry the patties over medium heat in a non-stick pan sprayed with that spray-no-fat oil stuff. Each side needs about 2-4 minutes. When they are nicely browned, they are done.
Serving suggestions: I like mine on toasted whole wheat vegan bread with lettuce and ketchup. My faithful sidekick, for whom these burgers are named (after the first enormous bite, he said, These are burgers with which to reckon!), goes all the way: toasted pita, lettuce, sprouts, tomato, horseradish, mustard. What lunacy.
These will rock after final exams when everyone is BBQing outside (make sure the grill is clean). Do them after finals (not before) because they take a while to make.