Cheese Stuffed Mushroom Veggie Burger

Ingredients

• 1 large sweet potato, diced
• 2 tbsp extra virgin olive oil
• 3 large portabella mushroom caps, chopped
• 3 scallions, sliced
• 1 large zucchini squash, grated
• 2 large carrots, grated
• 1 cup rolled oats
• 1/2 cup frozen shelled edamame, thawed
• 2 tbsp arrowroot powder (you can also use corn or potato starch)
• 2 tbsp mustard (here we used spicy brown, but you can use your favorite)
• Juice of 1 lime
• 1/2 tsp salt
• 1 oz Sincerely Brigitte Wasabi Cheese per burger ( 6oz total)
• 6 hamburger buns
• Fixings: sliced tomato, lettuce, mustard, etc

Instructions

1. 1

   Boil diced sweet potato in salted water until very tender, about 10 minutes. Drain well, mash it with a fork and set aside to cool

2. 2

   In the meantime, heat 1 tablespoon of olive oil in a large non stick skillet. Add chopped mushrooms and scallions and cook over medium heat for about 2 minutes. Add shredded carrots, zucchini and a pinch of salt. Continue cooking for another 6-8 minutes

3. 3

   Transfer to a large bowl a let cool for a few minutes. Add oats, mashed sweet potato edamame, arrowroot powder, mustard, lime and salt. Mix well and transfer to a food processor. Pulse a few times, until it all comes together

4. 4

   Using your hands, form 12 patties (2 patties will make 1 burger)

5. 5

   Slice each ounce of cheese in 3 pieces and arrange them over 6 of the patties. Top each one with the remaining patties, pressing the edges well so the cheese is sealed inside

6. 6

   Cook on a large non stick skillet with one tablespoon of olive oil, over medium low heat, 5 minutes per side, until the patties are golden brown and the cheese is melted