I used Trader Joe's fall seasonal items to make this, but please see my notes for substitutes.
Cuisinart Food Processor or other blender
For the burgers
1lbTrader Joe's Holiday Hashor you can use 1 small chopped sweet potato, 2 celery stalks chopped, 1/4 red onion diced and 1 cup diced butternut squash
1 1/4tspTrader Joe's Everything But The Leftovers Seasoningor you can use salt, pepper, garlic powder and dried Italian herbs
15ozcan white beans, drained and rinsed
1/3Cold fashioned oats
1/4Cold fashioned oats
salt to taste
For the Brussels and Mushroom Topping
10ozTrader Joe's shredded Brussels sproutsor 1 lb Brussels sprouts carefully shredded with a cheese grater
16ozsliced white mushrooms, chopped
1 smallyellow onion, sliced
1/2 tspground black pepper
1/2 tsp salt (plus more if needed)
1/2tspTrader Joe's Everything But The Leftovers seasoning
1 TBSolive oil
For the burger toppings
cranberry sauceTrader Joe's makes a great jarred version, or you can make one yourself with the recipe found in the post
shredded mozzarellafor dairy free I love the Violife brand
For the burgers
Cook quinoa according to package directions. 1/2 cup uncooked quinoa and 1 cup water will give you 1 cup cooked quinoa. Set aside.
In a skillet, heat about 1 TBS olive oil over medium heat and add in the holiday hash mix and the Leftovers seasoning. Cook, stirring occasionally, until veggies have softened.
Once softened, combine in a food processor the hash mix, white beans, quinoa and 1/3 cup of oats. Pulse to blend everything a few times, leaving a few of the beans and veggies still in tact. Taste for more salt if needed, or more Leftovers seasoning if it needs extra flavor.
Line a baking sheet with tin foil and spray with nonstick spray, or use parchment paper. Form the mixture into 6 large patties or 8 smaller patties. Let them sit in the fridge to set for at least 1 hour. *
Preheat the oven to 400. Bake each side of the patties for 20 minutes, carefully flipping in between. Once each side has browned, let them cool before serving.
For the Brussels and mushroom saute
While the burgers bake, heat olive oil in a pan over medium heat and add in mushrooms and salt, stirring occasionally. Once the mushrooms begin to brown, add in the Brussels sprouts, onion and the remaining seasonings. Saute until everything has softened, and add salt to taste if needed.
To build the burgers
Serve the burgers on toasted buns with melted mozzarella (you can add the cheese on top of the patties in the last 5 minutes of baking if you want cheese), lettuce, the Brussels and mushroom mix and of course, the cranberry sauce.
*If you don't plan to have them all at once, you can either continue to the next step and cook them first before storing them, or place them uncooked into tupperware with parchment paper in between each patty, to cook later on. Either is fine.