True Veggie Burgers

I want to sing the TNT song every time I make this recipe. TVP and ACDC may not have ever met, but strangely in my mind they do whenever my grill is hot for these.I believe that this is the best that it is going to get in regards to making a veggie burger taste remotely close to the real thing. Don't expect to find an exact vegetable conversion for any meat product because it isn't going to happen. It is about tricking the taste buds into enjoying other things. My taste buds hated me at first, but now they are coming to terms with the fact that their pal meat will no longer come to visit.

Ingredients (makes 6 burgers):
1 onion, finely chopped
1/2 cup of carrot, grated
1 cup mushrooms, finely chopped
2 cloves garlic, minced
2 tblsp of olive oil
1 1/2 cups of vegetable broth
2 tblsp of soy sauce
2 tblsp of tomato paste
1 cup of texture protein (TVP: you can find this in the specialty aisle. Bob's Red Mill is a popular manufacturer)
1/2 tsp paprika
1 tsp dried Italian seasoning
2 tsps dijon mustard
1 tblsp peanut butter
1/4 tsp liquid smoke
1/4 cup of oat flour (just make your own by grinding oats in a blender until fine)
Oil for cooking

1) In a medium saucepan heat onions, carrot, mushrooms, garlic and oil for about 7 minutes. Add the broth, soy sauce, tomato paste, TVP, and seasonings. Bring to a boil, and simmer for 7 minutes. Uncover and cook for 3 minutes more until the TVP has soaked in the other ingredients, and a meat texture is achieved.
2) transfer ingredients to a mixing bowl and let cool. Add all other ingredients and mix well. Refrigerate for at least 30 minutes.
3) Roll 1/4 cup of the mixture into a ball. Shape into a burger patty. On a large skillet, grill the burgers for about 5 minutes on each side. Make sure the skillet is well oiled so that the burgers don't stick. Enjoy!