Miso Veggie Burgers

Directions

1. For the Miso Veggie Burgers With "Cheat" Aioli
2. Make the aioli: Whisk mayonnaise, lemon juice, lemon zest and garlic together in a small bowl until completely combined. Set aside until ready to use.
3. Arrange a rack in the center of the oven and heat to 475ºF. Whisk 3 tablespoons oil, miso, and gochujang together in a large bowl. Toss sweet potato, mushrooms, squash, and onion in the miso mixture until completely coated. Arrange in an even layer on a foil-lined sheet tray and bake, tossing occasionally, until browned and tender, 35 to 45 minutes.
4. Meanwhile, cook quinoa in a large pot of boiling salted water until tender and you see the curly tail separate from the individual grains, 14 to 16 minutes. Drain quinoa through a fine-mesh strainer and shake off as much excess water as possible. Spread out in an even layer on a sheet tray or large plate to dry. Set aside until ready to use.
5. Make the patties:Place oats in a food processor and grind to a fine powder. Add roasted vegetables, garlic powder, and salt and purée until smooth. Add quinoa and pulse to combine.
6. Lightly oil your hands to prevent them from sticking, then form the mixture into 6 patties, about ½ cup (150 grams) each.
7. Do Ahead: Patties can be made 2 days ahead; wrap tightly and chill. Or, freeze in a single layer, then wrap tightly up to 3 months. Thaw before cooking.
8. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, cook patties until dark brown on both sides, 3 to 4 minutes per side. Repeat with remaining oil and patties. Serve on buns with aioli, pickled onion and radish, and your choice of additional toppings.

1. Pickled Radish & Onion
2. Toss onion and half the salt in a medium bowl, cover with hot water, and stir to dissolve salt. Let sit 15 minutes. This will take the harsh edge off of the onion.
3. Rinse and drain onion, transfer to jar. Add radishes and serrano chiles, and top with orange juice, lime juice, and remaining 1 teaspoon salt. Cover and shake to combine and dissolve salt. Let sit at room temperature for at least 1 hour before serving.
4. Do Ahead: Pickled vegetables can be made 1 week ahead. Cover and chill.