Name: Mushroom and Brown Rice Veggie Burger
Yield: Makes 6
Ingredients: 2 tablespoons unsalted butter; 5 cups stemmed and finely chopped cremini mushrooms (about 1 pound); 5 garlic cloves, chopped; Sea salt; 1/4 cup ground flaxseed (flax meal); 1/2 cup freshly grated Parmesan; 1 cup cooked chickpeas, drained well; 3 Medjool dates, pitted; 1/4 cup fresh flat-leaf parsley leaves; 1 egg; 1 teaspoon fennel seeds; 2 1/2 tablespoons tahini; 3 tablespoons tamari or soy sauce; Freshly ground pepper; 2 cups cooked and cooled brown rice; 1 to 2 tablespoons rolled oats, as needed; 1 teaspoon extra-virgin olive oil or coconut oil; 4 large shallots, thinly sliced; 6 whole grain English muffins; 3/4 cup hummus; 2 avocados, peeled and sliced; 2 cups arugula

Mushroom and Brown Rice Veggie BurgerHugh Forte

Sandwich this burger between English muffin halves or serve with lots of arugula.

Recipe notes

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