Veggie Burgers

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 30 minutes

Ingredients

1/2 c. olive oil, divided

1 1/2 lb. baby portobello mushrooms, stemmed and quartered

1 1/2 tsp. salt

6 garlic cloves, chopped

2 1/2 tsp. ground cumin

1 1/2 tsp. smoked paprika

1 tsp. ground black pepper

1 15.5-oz. can chickpeas, drained and rinsed

3 tbsp. reduced-sodium soy sauce

3/4 c. chopped smoked almonds

1 1/2 c. cooked brown rice or quinoa

1 1/2 c. grated sweet potato (from 1 medium peeled potato)

3/4 c. Panko breadcrumbs

1/2 c. finely grated parmesan cheese

1/2 c. chopped green onion

8 slices sharp cheddar cheese (optional)

8 brioche buns, toasted

Thousand Island Dressing

Green leaf lettuce

Sliced avocado

Thinly sliced red onion

Directions

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the mushrooms to the pan, and sprinkle with the salt. Cook, stirring occasionally, until the mushrooms are tender, 7 to 9 minutes. Add garlic, cumin, paprika, and pepper to the pan. Cook, gently stirring occasionally, until the garlic is toasted, about 3 minutes. Remove from the heat and let cool slightly.

Add the drained chickpeas, soy sauce, and 1 tablespoon of olive oil to the work bowl of a food processor. Process until smooth, about 1 minute. Transfer to a large bowl and set aside. Layer the mushroom mixture, almonds, and rice or quinoa in the food processor; pulse until mushrooms are finely chopped and mixture is mostly combined, about 15 times.

Transfer the mushroom mixture to the large bowl with the blended chickpeas; add the sweet potato, breadcrumbs, parmesan, and green onion. Using a rubber spatula, fold all the ingredients together until combined.

Shape the mixture into 8 equal patties, about 3/4 cup each. Place on a parchment paper-lined platter or baking sheet and refrigerate 1 hour.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add 4 burgers to the pan; cook until golden brown on both sides, about 3 minutes per side. Transfer burgers to a tray or platter and top with cheese, if you like. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining burgers.

Spread Thousand Island dressing on the bottom buns, then layer with lettuce, burger patties, avocado, and onion. Spread more dressing on the bun tops and place on top of the burgers. Serve immediately.