23
50

Ingredients

  • 1 cup dressing (Hellmann's® or Best Foods® Vegan Carefully Crafted, and Sandwich Spread)
  • 1/4 cup fresh basil leaves (finely chopped)
  • 1 lemon
  • 2 tablespoons fresh chives (minced)
  • ground cayenne pepper (optional)
  • 4 tablespoons olive oil (divided)
  • 1 portobello mushrooms (stemmed and minced)
  • 4 ounces sun-dried tomatoes in oil (drained and minced)
  • 3/4 cup minced onion
  • 15 ounces black beans (rinsed and drained)
  • 1 1/4 cups cooked quinoa
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • hot sauce (to taste)
  • 1 head bibb lettuce
  • 8 slices cucumber
  • 1 avocado (sliced)
  • 1 cup shredded carrots
  • 1 cup beets (shredded fresh)
  • sprouts

Directions

  1. For Herbed Sandwich Spread, combine all ingredients together, season with salt, pepper and cayenne if desired.
  2. For Patties, heat 1 tablespoon olive oil in a sauté pan and sauté mushrooms, sun-dried tomatoes and onion until tender. In a bowl, mix with a potato masher remaining ingredients leaving the mixture slightly chunky. Divide mixture into 6 patties, refrigerate until firm.
  3. Heat remaining 3 tablespoons olive oil a skillet over medium heat. Cook patties until golden brown and warm, 15 to 20 minutes. (You can also do this in the oven at 350° for 20 minutes)
  4. For Assembly, use 1 or 2 lettuce leaves for your “bun”. Top with sliced cucumber, hefty dollop of herbed sandwich spread, patty, avocado, and a generous mixture of carrots, beets and sprouts.
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