Using a food processor, finely chop the Julienne Carrots, Red Onions, Mushrooms, Smoked Sundried Tomatoes, and Garlic. Transfer to a non-stick saucepan and sautee for 7-8 minutes. Keep the veggies covered while cooking, stirring every few minutes. In the last few minutes of cooking time, remove the lid and allow all of the moisture to evaporate. Do not add any additional water to the pan to prevent from having too much overall moister in the burger. Remove from heat and allow to cool.