lettuce leaves, sliced avocado, tomato, red onion, dill pickles etc.
Veggie Burger Spread
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2–3 tsp sriracha (or hot sauce of choice)
1 Tbsp capers
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp kosher salt
pinch freshly-ground black pepper
Make the veggie burger patties: In a food processor fitted with the blade attachment, or using the back of a large spoon, pulse/mash together the beans until a smooth paste forms. In a large mixing bowl, stir together the bean mash, cooked quinoa, panko, and spices until well-combined.
Use your hands to mix in the egg, until completely combined. Add the grated cheese and mix well again. Divide the mixture equally into sixths, then shape into 6 round patties, about 1/2-inch thick. Place on a parchment paper-lined sheet pan in the refrigerator to chill, for at least 15 minutes, or up to a day ahead.
Make the burger spread: Stir together the mayo, mustard, Sriracha, capers, paprika, cumin, salt and pepper in a small mixing bowl until well combined. Refrigerate until ready to use. May be made up to a week in advance.
Cook the patties: Heat a large skillet over medium-high heat. Add just enough olive oil to lightly coat the pan. Working in batches (as needed), saute the patties, 4-5 minutes per side, until golden brown and cooked through. Wait to flip the first time until a good sear has formed, around the 4-minute mark.
Place one or two slices of cheese on top of each patty, turn the heat down to medium-low, cover (I use an extra-large, clear skillet lid), and continue cooking for another 2-3 minutes until the cheese is melted.
Assemble the burgers: Grill or lightly toast the hamburger buns. Spread the burger sauce over bottom buns, top with lettuce, veggie patties, and any desired toppings. Serve immediately.