Wonderful Pistachios Veggie Burgers

Burger patty:

• ½ cup Wonderful Pistachios No Shells Roasted Lightly Salted, divided
• 2 tablespoon POM Wonderful 100% Pomegranate Juice
• 4 oz. cremini or button mushrooms, halved
• 1 small carrot, roughly chopped
• 1 packed cup chopped curly kale
• 1 clove garlic
• 1 cup cooked brown rice
• 1 cup canned kidney or pinto beans, rinsed
• ¼ teaspoon smoked paprika  
• ⅛ teaspoon onion powder
• ½ teaspoon chili powder

POM sauce:

• ½ cup POM Wonderful 100% Pomegranate Juice
• 2 teaspoon low sodium soy sauce, divided
• 1 tablespoon extra-virgin olive oil
• 2 tablespoon tomato paste
• ½ teaspoon sriracha or other hot sauce
• 6 whole wheat hamburger buns, toasted

Other Topping Suggestions: lettuce, tomato, sprouts

Burger patties:

1. Pulse mushrooms, carrots, kale, and garlic in food processor until coarsely chopped. Add rice, beans, ¼ cup pistachios, ¼ teaspoon paprika, ½ teaspoon onion powder, and ½ teaspoon chili powder. Pulse to combine. Mixture should still have a bit of texture. Transfer mixture to a bowl. Stir in 2 tablespoons pomegranate juice and 1 teaspoon soy sauce. Roughly chop remaining pistachios and fold into mixture.
2. Shape mixture into 6 patties, about ⅓ cup per patty (Use ¼ cup for smaller patty).
3. Heat the oil in a large, non-stick skillet over medium-high heat. Add the burgers and cook for 5 minutes. Flip and cook an additional 3 minutes. Turn heat to low, cover with a lid or piece of foil, and cook until heated throughout, about 5 minutes.

POM sauce:

1. While the burgers cook, make the sauce: bring pomegranate juice to a boil in a small pot over medium-high heat. Reduce heat to a simmer and cook until reduced to ¼ cup, about 8 minutes. Stir in soy sauce and tomato paste and cook over low heat, stirring frequently, for 5 minutes. Remove from heat and stir in sriracha or hot sauce.
2. Serve burgers on buns with ketchup and toppings of your choice.