⅓ Cup Vegenaise (or mayonnaise of your choice with varied results)
¼ - ½ Lemon juiced (depending on how juicy your lemon is)
1 Teaspoon dried tarragon
1 Teaspoon dried chives
Pinch salt
Instructions
Preheat your oven to 350F bake.
Cook your long grain rice as per instructions.
Slice your zucchini and mushrooms and lay out on a baking sheet. Spray with olive oil and toss with salt. Bake for about 30 minutes, until the mushrooms and zucchini are soft and fragrant.
Measure out your beans without their liquid. If using canned, drain and rinse.
In a mini food processor, blend your zucchini and mushrooms together to form a thick paste.
In large a bowl, combine the zucchini-mushroom mix with the rest of your burger ingredients and blend well with your hands, making sure to evenly incorporate all of the ingredients.
Now form your mixture into patties. Make them into whatever size you wish. As you can see, I made them HUGE.
Preheat a skillet with oil and let it get really hot. You want the burgers to sizzle when they hit the pan so you get a nicely browned and crisp outer crust. Turn skillet temperature to medium once the outer crust has had time to form. Cook for 5-7 minutes. Spray the uncooked side of your burgers with olive oil before flipping. Cook for another 5-7 minutes until the burgers are hot and have formed a nice crust. Be careful when flipping so that the burger does not fall apart.
Slice your tomato and toast your buns while the burgers cook.
For the herb mayonnaise, combine all of the ingredients and stir until all of the lemon juice has been well incorporated. Taste and adjust as necessary.
Spread mayonnaise on your toasted bun and layer burger with tomato, caramelized onions, and lettuce.
Recipe by at https://www.thescratchartist.com/zucchini-mushroom-veggie-burgers/