Zucchini Burgers

1. Saute onion, mushrooms, green onions, and garlic on low-medium heat in olive oil until soft, about 5 minutes. Salt, to taste. Cool. Meanwhile, combine egg substitute, wheat germ, bread crumbs, nutritional yeast, and zucchini in a large mixing bowl.
2. When sauted veggies are cooled off, add those to bowl. If the consistency is still too separated, add small amounts of bread crumbs or wheat germ to help the contents stick together better. Add more oil to skillet if necessary.
3. Form however many palm-sized patties you can cook in one skillet. Dust with corn starch/flour to help contents stick together better, if necessary. Using medium heat, cook on each side in olive oil until browned, about 3-5 minutes each side.
4. When patties are almost done, place vegan cheese on top to melt. Serve immediately. Top with your favorite burger toppings on your choice of bread or buns. Freeze or refrigerate any extra patties for future use!
These are very versatile and can handle basically any substitutions you want - I make them differently all the time! Just be sure to grate/dice any veggie you choose very small so it doesn't make the patties fall apart! The part that takes me longest is dicing/grating the zucchini and other veggies. Plan ahead!
Source of recipe: I have adapted this recipe from several I found on the web : http://www.fatfree.com/archive/1996/sep/msg00045.html , http://www.recipegoldmine.com/meatlessT/zucchini-burgers.html