Brown Rice Veggie Burgers (Family Circle Mag)

1 small onion, chopped
2 portabello mushroom caps (8 oz), halved and sliced crosswise
2 Tbsp reduced-sodium soy sauce
1 pouch (8.8 oz) fully cooked brown rice (such as Uncle Ben's ready rice)
1 can (15.5 oz) chickpeas, drained and rinsed
1 medium-size zucchini, shredded
1 cup (4 oz) shredded cheddar cheese
1/3 cup seasoned bread crumbs (I double or triple this depending on the firmness desired)
1 large egg
1/2 tsp salt
1/4 tsp ground black pepper

Heat broiler. Coat a 10 inch skillet with nonstick cooking spray. Add onion and cook over medium heat, 2 mins. Add mushrooms and continue to cook for 4 mins. Add soy sauce; cook 1 mins. remove from heat.

Heat rice in microwave following package directions. Transfer rice and skillet contents to a food processor. Add chickpeas. Cover and pulse until mixture resembles ground beef (the chickpeas should be chopped up). Transfer to large bowl.

Add shredded zucchini, cheese and bread crumbs to bowl with rice mixture. Add egg, salt and pepper and stir. Let the mixture rest for 5 mins.

With wet hands, shape mixture into 6-3 1/2 patties and place on baking stone. The thinner the patty the firmer they with be. Broil 3 inches from heat, for 10 mins. Carefully flip over and broil for another 8-10 mins, until brown and crispy.