Kale, Chickpea and Quinoa Burgers

Ingredients

• 1/4 cup apple cider vinegar
• 2 tablespoons country Dijon mustard
• 1 tablespoon honey or sugar
• 1/3 cup avocado or extra virgin olive oil
• Salt and freshly ground pepper
• 1 small red onion, thinly sliced
• 1 small bunch (about 4 ounces) collard green leaves, thinly shredded
• 1/2 small head (about 5 ounces) purple cabbage, thinly shredded
• 1 can (15 ounces) chickpeas, drained and rinsed, liquid reserved
• 1 cup (8 ounces) WP Rawl Farms® Kale
• 8 ounces baby Portobello mushrooms, roughly chopped (stems are OK)
• 2 tablespoons extra virgin olive oil, divided
• 1 large shallot, finely chopped
• 1 tablespoon low-sodium soy sauce
• Freshly ground pepper
• 1 packed cup cooked tri-color quinoa
• 1-1/2 cup seasoned panko breadcrumbs
• 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
• 1/2 teaspoon crushed red pepper flakes
• 6 seeded buns, split
• Chipotle mayo, pepper jack cheese, collard slaw and mashed avocado, for serving