Ingredients
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1 (8 oz) pkg sliced white mushrooms
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2 tbsp olive oil
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1 tbsp minced garlic
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1 cup instant brown rice
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1 (15 oz) can chickpeas
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1 large egg
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2 tbsp tahini
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4 hamburger buns
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.
