These burgers are delicious! They are a lot of work but even good the next day. We had them with sautéed shallot slices and crumbled blue cheese. Oh, so yummy! Add Spouted Kitchen Sweet Potato Fries dipped in Catsup - Home Made and you'll be in heaven. The burger and fries recipes are from The Sprouted Kitchen cookbook. Invest in this book - it is well worth it.Mushroom and Brown Rice Veggie Burgers (from Sprouted Kitchen by Sara and Hugh Forte)
Melt 2 tablespoons unsalted butter in a large sauté pan. Add 5 cups stemmed and finely chopped cremini mushrooms, 5 cloves of chopped garlic and a pinch of sea salt and freshly ground pepper to taste and sauté until the mushrooms are softened and the excess water has cooked off, 8 to 10 minutes. Turn off the heat and set aside to cool.
Combine 1/4 cup ground flaxseed, 1/2 cup freshly grated Parmesan cheese, 1 cup cooked chickpeas, drained well, 3 Medjool dates, (make sure they are pitted!), 1/4 cup fresh parsley, 1 egg, 1 teaspoon fennel seeds, 2 1/2 tablespoons tahini, 3 tablespoons tamari or soy sauce, 1/2 tsp. of sea salt and some pepper in a food processor. Combine well and transfer to a large mixing bowl.
Add the cooled mushrooms with juices from the pan to the bowl along with 2 cups cooked and cooled brown rice (cooked in some vegetable broth for extra flavor). Stir to combine and if too juicy add 1 to 2 tablespoons old-fashioned rolled oats, if needed*. If you refrigerate the mixture, the patties may stay together better but it isn't necessary.
Arrange a rack in the upper third of your oven and preheat the oven to 475 degrees F.
Form the mixture into 6 patties, each about 1 inch thick. Line a baking sheet with parchment paper and arrange the patties on the baking sheet with space in between. Bake them in the oven until toasted on top, 14 to 18 minutes.
