Mushroom and Brown Rice Veggie Burgers

Loved these! They are flavorful, adaptable and hold together. I did a Mexican take on this subbing soy sauce with chipotle in adobo, some zucchini a cup of the mushrooms, cilantro for the parsley and black beans for the chickpeas. Skipped the dates and oats (it was dry enough for shaping).

This is a fantastic veggie burger recipe. I was worried that the patties wouldn't hold together, but after baking they stayed together better than any other veggie burger I have made at home. The combination of the mushrooms and rice really make for a nice "meaty" texture. I served the patties on romaine lettuce with either balsamic vinaigrette or a peanut sauce. I will make these again.