Ingredients: 6 tablespoons canola oil, divided 1 1/2 pounds soy tempeh 1/4 cup water 3 tablespoons tamari 2 tablespoons yellow miso 1 1/2 teaspoons sea salt 1 teaspoon freshly ground black pepper 3/4 cup gluten flour 1 portobello mushroom, stemmed and finely chopped 3/4 cup finely chopped red onion 3/4 cup fresh corn kernels 3/4 cup peeled and shredded beets 3/4 cup peeled and shredded carrots 1/3 cup finely chopped green bell pepper 1/3 cup finely chopped red bell pepper 1 teaspoon minced garlic 3 tablespoons olive oil 2 large onions, cut crosswise into 1/2-inch rings Sea salt and freshly ground black pepper 3/4 cup Homemade Ketchup or organic ketchup 3/4 cup Veganaise (available in health food stores) 6 onion buns, split 12 strips Tempeh Bacon 6 romaine lettuce leaves 2 tomatoes, sliced Directions: Preheat the oven to 350 degrees. Brush 1 tablespoon of oil over a large, heavy baking sheet. To prepare patties: Use shredding disc on food processor (or a cheese grater) to shred tempeh. In a large bowl, stir the water, 3 tablespoons of oil, tamari, miso, salt and pepper to blend. Stir in the tempeh. Sprinkle the flour over the tempeh mixture and mix just until blended. Mound the tempeh mixture on the prepared baking sheet. Cover with aluminum foil and bake for 20 minutes, stirring occasionally, or until the mixture is heated through. Meanwhile, heat the remaining 2 tablespoons of oil in a large, heavy skillet over medium heat. Add the mushroom, onion, corn, beet, carrots, bell peppers and garlic. Sauté for 10 minutes, or until the vegetables are very tender. Add the hot sautéed vegetables to the hot baked tempeh mixture, and stir to blend. Working in batches, transfer the tempeh mixture to a food processor fitted with the metal chopping blade. Pulse just until blended (do not overblend or the mixture will become tough). Form the tempeh mixture into 1/2-inch-thick patties. Wrap the patties with plastic wrap and refrigerate at least 4 hours for the flavors to blend and up to 2 days. To make the burgers: Heat 1 tablespoon of oil in a large, heavy skillet over medium heat. Add the onions and sauté for 10 minutes, or until they are tender and beginning to brown. Season the onions to taste with salt and pepper. Meanwhile, heat the remaining 2 tablespoons of oil on a heavy large griddle. Sprinkle the patties with salt and pepper. Grill the patties for 4 minutes on each side, or until they are heated through and brown on the outside. Toast buns and spread bottom half with ketchup and Veganaise. Top each with a patty and 2 strips of bacon, if desired. Top with the sautéed onions, lettuce, and tomatoes. Place the bun tops on the burgers and serve.