Mushroom Bean Burgers with Ranch Sauce

Ingredients

• 1/4 cup extra-virgin olive oil
• 8 ounces portobello mushroom caps (about 3), finely chopped
• 1 small red bell pepper, finely chopped
• 3 scallions, thinly sliced
• 1 clove garlic, minced
• 1 15-ounce can pinto beans, drained and rinsed
• 3/4 cup frozen cooked short-grain brown rice
• Kosher salt and freshly ground pepper
• 1/4 cup panko
• 4 slices muenster cheese
• 4 whole-wheat hamburger buns
• Lettuce leaves, sliced tomato and thinly sliced Persian cucumber, for topping
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 2 teaspoons apple cider vinegar
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• Kosher salt and freshly ground pepper

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