California Style Veggie Burgers
Ingredients
- 10 ounces baby spinach
- 6 tablespoons extra-virgin olive oil
- 3 1/2 ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup)
- 1 yellow onion, finely chopped (1 cup)
- Kosher salt and freshly ground pepper
- 2 teaspoons minced garlic (from 2 cloves)
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 1 cup packed cilantro leaves, chopped
- 2 teaspoons fresh lime juice
- 1 egg, beaten
- 1 1/2 cups Cooked Bulgur
- 1/3 cup dry whole-wheat breadcrumbs
- 6 slices Swiss cheese (optional)
- 6 potato sandwich rolls, split and toasted
- Dijonnaise, sliced avocado, sprouts, and pickles, for serving
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