Mushroom chickpea burgers

1 tablespoon extra-virgin olive oil

1 medium onion, cut into 1/4-inch dice (1 cup)

3 cloves garlic, coarsely chopped

2 teaspoons dried thyme

1 pound cremini mushrooms or portobello mushroom caps, cut into 1/2-inch dice

4 ounces shiitake mushrooms, stems removed and discarded and caps cut into 1/2-inch dice

1/2 cup cooked no-salted-added chickpeas, lightly mashed with a fork

1 tablespoon low-sodium wheat-free tamari (may substitute low-sodium soy sauce)

3/4 cup chickpea flour, plus more as needed (may substitute all-purpose flour)

2 teaspoons ground cumin

1/4 cup nutritional yeast (may substitute grated Parmigiano-Reggiano cheese)

1 tablespoon freshly squeezed lemon juice

Kosher or sea salt

1/4 cup vegetable oil

Pour olive oil into a large skillet over medium heat, and when the oil starts to shimmer, add the onion and garlic. Cook until the onion and garlic are tender and lightly browned, 4 minutes. Add the thyme and mushrooms and cook, stirring occasionally, until the mushrooms exude their liquid, 4 minutes. Transfer to a large bowl and let cool.

When cooled, add the chickpeas, tamari, chickpea flour, cumin, nutritional yeast and lemon juice, and stir to combine. Add salt if needed. Transfer to the refrigerator and chill for at least an hour or overnight. If the mixture is too loose to form patties, add no more than 2 tablespoons of chickpea flour.

Preheat oven to 375 degrees. Spray 2 large baking sheets with non-stick cooking oil spray. Form the vegetable mixture into 8 patties, about 5 inches across and 1/4-inch thick, and place the patties on the baking sheets.

Bake until they feel firm to the touch and are just barely browning on the edges, about 15 to 20 minutes. Remove and let cool to room temperature.

Heat vegetable oil into a large skillet, carefully add patties. Fry them on each side until crisp and browned, about 3 minutes a side. Cool.

Makes 8 servings.