1

Preheat oven to 400°F.

2

Bring a medium pot of salted water to a boil over high heat. Add peas and edamame (or fava); cook until tender but still bright green, 3 minutes. Drain and rinse under cold water to stop cooking; set aside.

3

Pulse mushrooms, scallions, parsley and garlic together in a food processor until slightly chunky. Add peas and edamame (or fava); pulse until well-combined. Add rice, quinoa, and 1/4 c panko; pulse until mixture forms a thick paste. Add egg white, salt and pepper; pulse again until just combined.

4

Form burger mixture into six equal patties.

5

Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle remaining 1/4 c panko on both sides of patties; cook patties until golden brown, flipping once, 3-4 minutes per side. Transfer patties to a baking sheet; bake until firm, 7-8 minutes.

6

Meanwhile, whisk together mayonnaise, buttermilk, mustard, mixed herbs, vinegar and Sriracha in a medium bowl.

7

Serve each burger over some spring greens and topped with some carrots, radishes and cucumber; drizzle with Sriracha dressing.

8

Serving size: 1 burger, 1 c salad and 1 Tbsp dressing