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Vegan grain burger

Vegan grain burger

7
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
The trick to this vegan burger’s umami-rich flavor and firm texture? A mix of sautéed mushrooms, garlic, and soy sauce, which provides loads of meatiness while starchy chickpeas and brown rice help hold things together. Serve it on a bun for the full burger effect and track those Points®.

Ingredients

Cooking spray

4 spray(s)

Olive oil

1 Tbsp

Cremini mushroom

1¼ pound(s), thinly sliced

Shallot

2 item(s), finely chopped

Table salt

½ tsp

Balsamic vinegar

2 Tbsp

Low sodium soy sauce

2 Tbsp

Garlic clove

1 clove(s), finely chopped (1 tsp)

Smoked paprika

½ tsp

Sugar

½ tsp

Canned chickpeas (garbanzo beans)

½ cup(s), liquid reserved

Cooked long grain brown rice

2 cup(s)

Walnuts

⅓ cup(s), chopped

Panko breadcrumbs

½ cup(s)

Avocado

1 item(s), thinly sliced

Alfalfa sprouts

1 cup(s)

Tomato

6 slice(s)

Mustard

3 Tbsp

Lettuce

1 cup(s), chopped

Instructions

  1. In a 12-inch nonstick skillet, heat the oil on medium-high. Add the mushrooms, shallots, and salt. Cook until the mushrooms are tender and release their liquid, 4 to 6 minutes, stirring often. Stir in the vinegar, soy sauce, garlic, paprika, and sugar. Cook until all the liquid is absorbed, 1 to 2 minutes, stirring often. Remove from heat.
  2. In a large food processor, pulse the chickpeas and 1 tbsp of the reserved liquid until smooth. Add the mushrooms, rice, and nuts and pulse just until the mixture is finely chopped and it sticks together easily on a spoon but is not completely smooth. Add the panko and pulse to combine. Transfer to a bowl.
  3. Line a baking sheet with wax paper. Using a 1⁄2-cup measure, divide the mixture into 6 portions. Shape each portion into a patty and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour or up to overnight.
  4. Coat a grill rack, cast-iron skillet, or grill pan with cooking spray and preheat to medium-high. Cook the patties until well browned and heated through, 3 to 4 minutes per side. Top the burgers with the avocado, sprouts, tomato, mustard, and lettuce.
  5. Serving size: 1 burger

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