Proteinous Veggie Burger

This is a recipe I adapted from Garrett Weber-Gale's recipe for a delicious and uber healthy veggie burger.  For a delicious snack I spread some sweet and spicy, Indian chutney (from the farmer's market) on a small slice of my Basic Breadmaker Bread.  Grill up one of these burgers with a slice of poblano pepper and make an open face sandwich, mmm.

Shamburger:

1 cup black beans, rinsed
1 cup garbanzo beans (no salt added)
1/8 cup garbanzo bean flour
2 slice Ezekiel 4:9 Sprouted Grain Bread, Low Sodium, processed to bread crumbs
.5 cup corn kernels
1 package Lite Silken Tofu
1 cup orange bell pepper, finely diced
1/2 medium white onion, finely diced
1 shallot, finely diced
1 red potato, grated
.5 medium sweet potato, baked
3 large egg whites - or 3 tbsp egg replacer powder
1 large oyster mushroom, diced

1 tbsp garlic powder (optional)

Put bread in a food processor and make bread crumbs, place in large bowl. Use the food processor to finely dice the onion, shallot and the bell pepper. Shred red potato, dice the mushroom, then bake and dice the sweet potato. Put all of the vegetables into a pan to cook on low. Process the tofu and garbanzo beans together. Pour the black beans and egg white in with the bread crumbs. Once the vegetables are cooked enough to release their flavors, let them cool. Add the vegetables to the beans and bread crumbs mixture, then pour the tofu mixture on top. Mix together and add the garbanzo bean flour as needed until the mixture is more sticky than watery.  Form into balls and arrange on a George Foreman grill, let cook for 10 minutes before checking so that the burgers don't fall apart.  They are done with they brown on both sides.  The garlic powder is optional because, without it, no seasonings have been added so you have a blank slate for cooking with this patty.  It can easily be added to any type of cuisine, although I love garlic and would add it to my ice cream so this doesn't apply to me.