- 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
- 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.
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.