Name: Veggie Burger
Yield: 4 Servings
Ingredients: ½ cup wheat berries; Kosher salt; ½ ounce dried porcini mushrooms; 4 tablespoons olive oil, divided; 1 shallot, finely chopped; 8 ounces shiitake mushrooms, stems removed, caps thinly sliced; 1 15-oz. can chickpeas, rinsed; 1½ teaspoons Bragg liquid aminos or reduced-sodium soy sauce; Freshly ground black pepper; 1 medium carrot, peeled, finely grated; 1 large egg, beaten to blend; 4 ounces sharp cheddar, thinly sliced; 4 seeded whole grain buns, toasted; Mayonnaise, ketchup, mustard, sliced tomato, avocado, and/or alfalfa sprouts (for serving)

Side view of a veggie burger on a seeded bun with sprouts avocado and sliced tomato.

Photo by Matt Duckor

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

Recipe notes