Veggie Urge Burger

6 cups water
2/3 cup pearl barley
2/3 cup brown lentils
2/3 cup long grain brown rice
¼ cup vegetable oil
2 cups grated carrot
1 cup finely chopped onion
¼ cup shelled sunflower seeds
2 Tablespoons minced garlic
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
4 Large Chino Valley fresh eggs, beaten
1 teaspoon soy sauce
3/4 cup all-purpose flour
vegetable oil

Combine water, barley, lentils and rice in heavy saucepan. Bring to a boil then reduce heat to low. Cover and cook until tender, about 45 minutes. Drain and cool. Heat 1/4 cup oil in skillet over medium heat. Add carrots, onion, sunflower seeds, garlic and saute until vegetables are tender. Add to grains and cool. Season with basil, thyme and oregano. Add eggs, soy sauce and flour and blend. Form patties about 1/2 cup each. Heat film of oil in skillet over medium heat. Add patties in batches and cook until golden brown, about 5 minutes per side.

Makes about 14 patties.