Crispy Autumn Nature Burgers with Apple Cider Slaw - Lick's Recipes

Ingredients:

Slaw

• ⅓ cup apple cider
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• Pinch of salt and pepper
• 1 head savoy cabbage, thinly sliced

Burgers and assembly

• 2 Nature Burgers
• Whole-wheat buns

Instructions

1. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add leeks, Brussels sprouts, and apple to pan. Season with salt and pepper. Cook, stirring, until vegetables have begun to soften, about 5 to 6 minutes. Stir in balsamic vinegar and cook to reduce, about 1 minute longer. Remove from heat and transfer mixture to a food processor along with quinoa, chickpeas, and eggs. Pulse mixture until combined, but still coarse. Transfer to a bowl, stir in flour and paprika, then form into 2-inch-wide patties about 1-inch thick.
2. 

   Heat a large skillet over medium-low heat and add remaining olive oil. Add mushrooms and cook, stirring, until softened and brown, 8 to 10 minutes. Remove from heat and season with salt and pepper. Give slaw one final toss. Serve burgers on buns with mushrooms and slaw.