Instructions

• Start by peeling and shredding the potatoes and beet using a box grater. Set them aside in a bowl.
• In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the sliced cremini and shiitake mushrooms along with minced garlic. Sauté until the mushrooms are browned and tender, about 5-7 minutes. Stir in the fresh thyme, followed by balsamic vinegar, and cook for an additional 2 minutes. Season with salt and pepper to taste.
• In a large mixing bowl, combine the shredded potatoes, beet, sautéed mushrooms, drained kidney beans, cooked bulgur, and chopped scallions. Add the tamari almonds or cashews, eggs, Greek yogurt or mayonnaise, smoked paprika, liquid smoke, and Panko bread crumbs. Mix until well combined. You’re looking for a consistency that holds together when formed into patties. Adjust with more Panko if necessary.
• With your hands, form the mixture into burger patties, about ½ inch thick. Place them on a baking sheet lined with parchment paper.
• In the same skillet, heat the remaining olive oil over medium heat. Carefully place the patties in the skillet, cooking them in batches if necessary. Cook for about 5-6 minutes on each side until golden brown and heated through. During the last minute of cooking, add a slice of Swiss cheese on top of each patty to melt.
• Toast your whole wheat buns until golden. Spread a generous amount of chimichurri mayonnaise on the bottom bun, place your veggie patty on top, and add sliced tomatoes, lettuce, and red onion. Top with the other half of the bun, and enjoy your delicious creation!