Curry Mayonnaise
Combine combine curry powder and water in bowl, whisk until fully combined, add mayo and stir until mixed.

Add the apple dices and fold in together. Refrigerate until needed.

Burgers
Sautee sliced onions and mushrooms in 1 tab of butter plus 1 tab water.

Season with salt and pepper.

Cook until liquid is absorbed by the veggies and they are translucent.

Add curry powder to bread crumbs mix.

Add the onions, mushrooms, soy beans, brown and white rice, dal and potato flakes. Stir together until throughly combined. Make sure that none of the ingredients have excess moisture.

Add the pumpkin puree and mix with a rubber spatula until the mixture comes together.

Add the mozzarella cheese and mix to combine. Add salt and pepper.

Using a round cutter such as large glass, shape the burger meat into 6 equal size patties.

In a large skillet heat 2-3 tablespoons of olive oil over medium high heat. Add four burger patties and cook for 4 minutes on the first side.

Carefully turn the burger with a spatula and cook for 2-3 minutes on the other side or until golden brown.


To serve

Split buns and lightly toast them, reserve.

Place a tomato slice and a slice of the fresh mozzarella, and some pepper on each burger while still in skillet. Cover with lid to allow the cheese to melt. This will take 2 to 3 minutes over low heat.

Now carefully place the veggie burgers on the toasted buns with arugula leaves and spread a generous amount of the curry mayonnaise on the buns.