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Crispy Autumn Veg Burgers with Apple Cider Slaw

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  • 2 tablespoons olive oil
  • 2 leeks, trimmed and sliced
  • 1 small apple, chopped
  • 1/2 pound brussels sprouts, stems removed and sliced in half
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 1 cup cooked quinoa
  • 1 1/2 cups chickpeas
  • 2 large eggs, lightly beaten
  • 1/3 cup flour
  • 1/4 teaspoon smoked paprika
  • 6 ounces harvarti cheese, sliced

for serving

  • 2 tablespoons olive oil
  • 12 ounces sliced mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • whole wheat buns

apple cider slaw

  • 1/3 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • a pinch of salt and pepper
  • 1 head savoy cabbage, sliced and chopped


  • Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add in the leeks, apple and brussels and stir. Add the salt and pepper, stirring well, then cook until the veggies are slightly soft, about 5 to 6 minutes. Add in the balsamic vinegar and stir, cooking for another minute. Remove the veggies from the heat.
  • Add the veggies to a food processor along with the quinoa, chickpeas and eggs. Pulse until the veggies and beans are in coarse pieces – you don’t want them pureed – and the eggs are combined. Scoop the mixture into a bowl and stir in the flour and smoked paprika until it is combined. Form patties that are about 2 inches wide and almost 1 inch thick – if you try to get them thicker than that, they will probably fall apart. Add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium-high heat. For me, the key to getting veggie burgers to crisp up is to cook them at a slightly higher heat. Add the patties (in batches, if needed) and cook for about 5 minutes per side, until they are golden brown and crisp. Reduce the heat to low, add the havarti slices and cook until the cheese melts.
  • For the mushrooms, heat a large skillet over medium-low heat and add the olive oil. Add the mushrooms and stir. Cook until the mushrooms are soft, about 8 to 10 minutes, stirring occasionally. Turn off the heat and sprinkle with salt and pepper. Assemble the burgers on the whole wheat buns, adding the mushrooms and then the slaw.

apple cider slaw

  • In a large bowl, whisk together the apple cider, vinegar, honey, oil and salt and pepper. Add the cabbage and toss well until the greens are combined. Taste and season additionally if desired. You can make this ahead of time – I like to make it first and let it sit in the fridge until serving time. Just make sure to toss well before adding to the burgers.

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