Carrot & Mushroom Veggie Burger

• Carrot & Mushroom patty
• 1 pound chopped mushroom
• 2 tablespoons oil
• 2 shallots chopped
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 minced garlic clove
• 2 cups carrot shredded
• 1/2 cup chopped parsley
• 2 1/2 cups italian panko breadcrumbs
• 2 eggs
• 2 tablespoons oil for frying
• Toppings and assembly
• 1 onion
• 1/2 teaspoon oil (for onion)
• 1 egg
• 2 teaspoons oil (to fry egg)
• 2 pinches salt
• 2 pinches black pepper
• 1/4 avocado
• 1/2 minced garlic clove
• 1 toeasted hamburger bun
• 1/2 tablespoon butter

1. Saute shopped mushrooms in oil until all the water has evaporated and it's browning
2. Add shallots, salt and butter, cook till tender
3. Remove from heat and stir in shredded garlic, allow to cool
4. Mix mushroom mixture shredded carrot, parsley, bread crumbs and eggs together until it holds firm
5. Form into patty shapes about 1/2 inch thick or your desired thickness, these patties do not shrink when cooked like traditional meat patties
6. Fry on both sides in the oil until both sides are golden brown and crispy
7. Cut a thick onion slice from a large onion, rub in 1/2 teaspoon of oil and place on a hot grill. Grill both sides until charred and soft
8. Peel the avocado and mash with a fork
9. to the avocado, add 1 pinch of salt, 1 pinch of black pepper and the minced garlic mix well and set aside
10. Heat the oil in a frying pan and fry your egg to your liking add the remaining pinches of salt and black pepper
11. Toast the burger buns in a warm buttered pan for a few seconds until golden
12. Spread the avocado garlic spread on both sides of the toasted bun; next place the veggie patty followed by the fried egg, grilled onions and then top with the bun

carrot, mushroom, oil, shallots, salt, butter, garlic, carrot, parsley, italian panko breadcrumbs, eggs, oil, onion, oil, egg, oil, salt, black pepper, avocado, garlic, hamburger, butter

Taken from food52.com/recipes/29202-carrot-mushroom-veggie-burger (may not work)