The Best Ever Veggie Burgers
[Vegan]

For the Quick Pickled Onions:

• 1 large red onion, sliced into rings 1/8" (3 mm) thick
• 2 tablespoons (30 ml) fresh or refrigerated orange juice
• Juice of 1 large lemon
• Juice of 1 large lime
• 2 tablespoons (30 ml) apple cider vinegar
• 1/4 teaspoon salt

For the Veggie Burgers:

• Water, vegetable broth or avocado oil, as needed
• 1/2 small red onion, coarsely chopped
• 2 cloves garlic, minced
• 3/4 cup (53 g) cremini mushrooms, coarsely chopped
• 1 small carrot, grated
• 1 cup (164 g) canned chickpeas, drained
• 1/2 cup (45 g) gluten-free rolled oats
• 2 tablespoons (12 g) gluten-free oat flour, plus more as needed
• 2 tablespoons (14 g) ground flaxseed
• 1 1/2 tablespoons (24 g) tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2teaspoon black pepper
• 2 tablespoons (30 ml) coconut aminos, Bragg Liquid Aminos, soy sauce or tamari

For the Classic Burger Sauce:

• 1/2 cup (120 ml) plain unsweetened vegan Greek yogurt
• 4 tsp (20 ml) Sriracha or chili-garlic sauce, or to taste
• 1 tablespoon (15 ml) Dijon mustard, or to taste

For the Must-Have Burger Toppings:

• 8 gluten-free burger buns
• 8 leaves butter lettuce
• 2–3 large Roma tomatoes, thinly sliced
• 1 large avocado, mashed
• 1/4 cup (29 g) Quick Pickled Onions
• 1/4 cup (6 g) microgreens
• Cornichons or spicy pickles, for serving