Vegetable, Rice and Nut Burgers with Tomato Salsa

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 shallot, chopped
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 8 ounces mixed mushrooms such as shiitake, cremini, portobello (shiitake will add the depth of umami), diced
• 1 teaspoon chopped sage leaves
• ½ cup grated carrot or butternut squash
• ¼ cup chopped parsley
• ½ cup finely chopped nuts of choice
• 2 cups cooked rice (brown, black forbidden or short grain)
• Juice and zest of ½ lemon
• Salt
• freshly ground pepper
• 1 cup panko bread crumbs
• ½ cup mixed nuts, processed to a fine powder (or buy nut meal, such as almond or hazelnut)
• Ciabatta buns, Dijon mustard, arugula and plain Greek yogurt, to serve.
• 2 ripe Roma tomatoes, chopped
• 2 tablespoons chopped fresh basil
• 1 teaspoon olive oil
• 2 tablespoons toasted pine nuts, diced macadamias and/or walnuts