Grazer Strangewiches

A Recipe by Tastemade

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HERBED SANDWICH SPREAD:
1 cup Hellmann's® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread or Hellmann’s® or Best Foods® Real Mayonnaise
1/4 cup finely chopped fresh basil leaves
Grated peel and juice of 1 lemon
2 Tbsp. minced fresh chives
Ground cayenne pepper (optional)
PATTIES:
4 Tbsp. olive oil, divided
1 portobello mushroom, stemmed and minced
4 ounces sun-dried tomatoes packed in oil, drained and minced
3/4 cup minced onion
1 can (15 oz.) black beans, rinsed and drained
1 1/4 cups cooked quinoa
1/4 cup chopped parsley
2 Tbsp. chopped fresh mint
1 tsp. garlic powder
1 tsp. ground coriander
1 tsp. ground cumin
Hot sauce to taste
FOR ASSEMBLY:
1 head Bibb lettuce
8 slices cucumber
1 avocado, sliced
1 cup shredded carrots
1 cup shredded fresh beets
Sprouts

Amount per serving

1 For Herbed Sandwich Spread, combine all ingredients together, season with salt, pepper and cayenne if desired.
2 For Patties, heat 1 tablespoon olive oil in a sauté pan and sauté mushrooms, sun-dried tomatoes and onion until tender. In a bowl, mix with a potato masher remaining ingredients leaving the mixture slightly chunky. Divide mixture into 6 patties, refrigerate until firm.
3 Heat remaining 3 tablespoons olive oil a skillet over medium heat. Cook patties until golden brown and warm, 15 to 20 minutes. (You can also do this in the oven at 350° for 20 minutes)
4 For Assembly, use 1 or 2 lettuce leaves for your “bun”. Top with sliced cucumber, hefty dollop of herbed sandwich spread, patty, avocado, and a generous mixture of carrots, beets and sprouts.