Heat a gas grill or turn on your broiler.
Clean and remove the stems from the cremini mushrooms and place them on a hot grill or under the broiler of your oven.
Grill or broil on both sides. Reserve in a large bowl.
Do the same thing with the eggplant and the zucchini. Add them to the large bowl once they are done. Let cool a bit.
Next, place all the other ingredients with the spices in a food processor and pulse just until all the ingredients are well chopped and come together. Make sure not to add the water that the mushrooms, zucchinis and eggplants left at the bottom of the bowl. Too much moisture will cause the burgers to collapse.
(I couldn’t hold the processor and pulse and take a picture at the same time. I really need a third arm…)
After you finished with the pulsing, make the veggie burgers. I made medium sized patties. It yielded me 12 burgers. Place on a baking tray lined with parchment paper and place in freezer for at least 1 hour.
I like to make many veggie burgers because they freeze so well. Once completely frozen on the tray, remove and place frozen veggie burgers in a freezer bag for future use. Don’t forget to label the bag with the name and date
Once the burgers are either stiff or completely frozen (grill frozen), place in a baking tray lined with parchment paper and put in oven under the broiler and cook for at least 2 minutes on each side.