Summer Veggie Burger | Cooking Professionally

Ingredients

• ***For the veggie burgers:***
• 1/2 cup olive oil, divided
• 1 1/2 pounds baby portobello mushrooms, stemmed and quartered
• 1 1/2 teaspoons salt
• 6 cloves garlic, chopped
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground black pepper
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 3 tablespoons reduced-sodium soy sauce
• 3/4 cup smoked almonds, chopped
• 1 1/2 cups brown rice or quinoa, cooked
• 1 1/2 cups sweet potato, grated
• 3/4 cup panko breadcrumbs
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup green onion, chopped
• 8 slices sharp cheddar, optional
• ***For the buns:***
• Thousand Island dressing, to taste
• 8 brioche buns, toasted
• ***Optional toppings:***
• green leaf lettuce, sliced, to taste
• avocado, sliced, to taste
• red onion, thinly sliced, to taste