Avocado Toast-Inspired Veggie Brunch Burger Recipe
Prep Time:
55 minutes
Cook Time:
1 hour, 25 minutes
Servings:
8 Burgers
Ingredients
  • 2 ripe Hass avocados, flesh scooped out and mashed
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 1 tablespoon ground flaxseed
  • 8 ounces cremini mushrooms
  • 1 ½ tablespoons olive oil, divided, plus more for greasing and drizzling
  • 2 cloves garlic, minced
  • ½ cup grated carrot
  • ½ cup chopped red bell pepper
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • ¼ cup sun-dried tomatoes, not oil packed
  • ½ cups oats
  • 3 tablespoons cilantro leaves
  • ½ teaspoon ground paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup panko breadcrumbs
  • 2 medium yellow onions, thinly sliced into equal-width pieces
  • 3 tablespoons panko breadcrumbs
  • ¼ cup all-purpose flour
  • 2 tablespoon olive oil + more for greasing
  • ¾ teaspoon salt
  • 1 tablespoon olive oil, divided
  • 8 eggs
  • salt to taste
  • 8 hamburger buns
  • 2 cups spinach leaves
Directions
  1. To make the avocado spread, place the mashed avocado, lime juice, and garlic in a medium bowl and mix well. Add salt and pepper to taste and set aside.
  2. To make the veggie burger mixture, first combine the flaxseed with 3 tablespoons of hot water in a small bowl. Mix well and set aside to gel.
  3. Gently clean the dirt off the mushrooms with a damp paper towel before thinly slicing them.
  4. Heat 1 tablespoon olive oil on medium-high in a saute pan large enough to spread out the mushrooms so excess liquid evaporates. Otherwise, cook them in batches.
  5. Once the pan is hot (when a drop of water thrown into the pan sizzles), add the mushrooms and saute them for 4-5 minutes until tender, stirring infrequently to allow them to brown. Transfer the mushrooms to a large bowl and set aside.
  6. Add ½ tablespoon olive oil to the pan and once it's hot saute the garlic for 1 minute.
  7. Add the carrot and bell pepper and saute for 3-4 minutes until softened and any released liquid has evaporated. Transfer the mixture to the bowl with the mushrooms.
  8. Place the chickpeas, sun-dried tomatoes, oats, cilantro, paprika, cumin, salt, and black pepper in a food processor and pulse until well combined but medium pieces are still visible.
  9. Add the mushroom mixture and pulse until the vegetables are chopped into small but still visible pieces and just combined with the rest of the mixture, scraping the sides as necessary. Do not overprocess into a paste.
  10. Transfer the contents of the food processor to a large bowl, add the breadcrumbs and flaxseed mixture, and stir well to combine. Cover the bowl and refrigerate for at least 30 minutes.
  11. While the burger mixture chills, start preparing the fried onions. First, preheat the oven to 400 F.
  12. Place the onions, breadcrumbs, flour, oil, and salt in a large bowl and toss well to coat.
  13. Spread the onions evenly on two large baking sheets lined with greased parchment paper. If you don't have two large sheets, bake them in batches to avoid overcrowding them.
  14. Bake for 40-45 minutes or until browned and crispy, tossing the onions several times during baking. Remove from the oven and set aside.
  15. Remove the burger mixture from the refrigerator and shape it into 8 patties or, if you prefer, 6 larger patties.
  16. Place on a greased baking sheet, drizzle olive oil on top, and bake at 400 F for 25-30 minutes, flipping halfway through the cooking time, until browned and crispy. Remove from the oven and let sit for 10 minutes.
  17. Meanwhile, make the fried eggs. Heat ½ tablespoon oil on medium-high in a large nonstick frying pan or cast iron skillet until a drop of water thrown into the pan sizzles.
  18. Carefully crack 4 eggs into the pan and season with salt.
  19. Cook the eggs for 2-3 minutes until the whites are opaque with browned and crispy edges. If you don't like runny yolks, flip the eggs and cook for 1-3 more minutes. Repeat the process with the other 4 eggs.
  20. Serve each burger on a hamburger bun with spinach leaves below and top with avocado spread, a fried egg, and crispy onions.