Mushroom and Brown Rice Veggie Burgers

Steps

1. Finely chop the mushrooms. In a large nonstick skillet, heat 1 tbsp olive oil on medium. Add mushrooms and garlic. Cook 6–8 min., until mushrooms have released liquid and liquid has evaporated, stirring occasionally. Wipe out the skillet.
2. Meanwhile, prepare the rice according to package directions. Drain and rinse the chickpeas. Chop the parsley.
3. To a food processor, add the chickpeas, egg, and tahini and pulse to combine. Transfer to a large bowl. To the bowl, add the rice, mushrooms, and parsley. Mix until well combined.
4. Form mixture into 4 1-inch-thick patties. In the same skillet, heat remaining olive oil on medium-high heat and cook burgers 2–3 min. per side, until deep golden brown. Serve on buns with your favorite burger toppings!
5. Sunday prep steps:
6. Finely chop mushrooms. In nonstick skillet, cook mushrooms and garlic in oil.
7. Prepare rice according to package directions. Drain and rinse chickpeas. Chop parsley.
8. In food processor, pulse chickpeas, egg, and tahini to combine. Transfer to large bowl. Add rice and parsley. Mix.
9. Form mixture into 4 burger patties and cook in oil in nonstick pan 4-6 min. Cool, then wrap individually in plastic and refrigerate.
10. 15 min. before ready to serve:
11. Preheat oven to 350°F.
12. Bake burger patties 10 min., until hot in centers. Serve on buns.