Burgers with mushroom patties and ranch sauce

Ingredients:

Burgers

• 1/4 cup extra-virgin olive oil
• 200 g portobello mushroom caps (about 3), finely chopped
• 1 small red bell pepper, finely chopped
• 3 green onions, thinly sliced
• 1 clove garlic, minced
• 1 can (425 g) pinto beans, rinsed
• 3/4 cup frozen cooked brown rice
• 1/4 cup panko breadcrumbs
• 4 slices of Muenster
• 4 whole grain hamburger buns
• Lettuce leaves, tomato slices and thin slices of Iranian cucumber, for assembly

Ranch sauce

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp. sour milk or kefir
• 2 teaspoons apple cider vinegar
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives

Preparation:

1. Prepare the cutlets:
   
   In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and softened, 3 to 5 minutes. Transfer to a plate. Add another 1 tablespoon oil to the skillet, then add the bell pepper. Cook, stirring, until the pepper is lightly browned and softened, 2 to 3 minutes. Add the green onions and garlic and cook, stirring, until softened, about 1 minute. Add the beans, rice, 3/4 teaspoon salt, and a few freshly ground black pepper. Cook, stirring occasionally to heat through the rice and beans, 3 to 5 minutes.
2. Transfer to a large bowl and beat with a mixer on medium speed until the beans are mashed. Add the breadcrumbs and mix until evenly distributed. Season with salt and pepper if needed.
3. Form the minced meat into four patties, each 10-11 cm (4-4 in) long (1 cm thick). Place on a waxed paper-lined plate, cover, and refrigerate until firm, at least 30 minutes.
4. Meanwhile, prepare the ranch sauce.:
   
   Combine mayonnaise, sour cream, yogurt, vinegar, and garlic powder in a small bowl. Mix thoroughly. Add dill and chives, and season with salt and pepper to taste. Refrigerate until ready to use.
5. Assemble the burgers:
   
   Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Once hot, carefully add the patties and cook until golden brown, 4 to 5 minutes (reduce heat slightly if the patties are burning). Carefully flip and cook until golden brown on the other side and the patties are heated through in the center, about 3 minutes more, topping each patty with a slice of cheese for the last 2 minutes. Toast the buns, if desired. Serve the patties on buns with lettuce, tomatoes, cucumbers, and ranch dressing.