Hot Sauce Spiked Mushroom Veggie Burgers

Ingredients

• 3 scallions, green parts only and white parts reserved for another use, thinly sliced crosswise
• 1/4 cup minced cilantro leaves and tender stems
• 3 fresh mint leaves, minced
• 1 1/2 tablespoons sweet relish (1 1/4 ounces; 35g)
• 2 tablespoons (30ml) Shaquanda's Oooohmami Hot Pepper Sauce (see note)
• 2 tablespoons (30g) fresh lemon juice (from about 1/2 lemon)
• Finely grated zest of 1/2 lemon
• 1/2 cup mayonnaise (4 1/2 ounces; 120g)
• 1 1/2 pounds (680g) cremini mushrooms, stemmed and caps thinly sliced
• 3 tablespoons (45ml) soy sauce
• 6 tablespoons (90ml) extra-virgin olive oil, divided
• 2 tablespoons (30ml) balsamic vinegar
• 1 cup (7 3/4 ounces; 220g) dry yellow split peas
• Kosher salt
• 1 medium (8-ounce) yellow onion, finely diced
• 1/2 cups finely diced kale stalks (2 ounces; 55g), from about 4-5 stalks (leaves reserved for another use)
• 1 1/2 tablespoons tomato paste (3/4 ounce; 20g)
• 3/4 cup (4 ounces; 115g) pine nuts
• 1/4 cup cooked black rice (1 1/2 ounces/40g; see note)
• 1/4 cup (60ml) Shaquanda's Oooohmami Hot Pepper Sauce (see note)
• 2 large eggs, beaten
• 3 tablespoons (45g) unsalted butter or other cooking fat
• 8 brioche or hamburger buns, toasted
• Thinly sliced red onion rings
• Lettuce leaves
• Sandwich pickle rounds

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