- Calories 337.75
- Fat 20.32g
- Sat fat 6.76g
- Fiber 2.90g
- Sugar 2.54g
- Protein 12.02g
- Cholesterol 37.63mg
- Carbohydrate 29.73g
- Sodium 862.90mg
How to Make It
Preheat oven to 400°. Toss mushrooms and onions with ¼ cup oil and 2 teaspoons each salt and pepper on a rimmed baking sheet. On a separate rimmed baking sheet, spread beans and peppers in a single layer. Roast until mushrooms and onions are tender, 18 to 20 minutes and beans have begun to split open and peppers begin to char, 13 to 15 minutes; let cool.
Meanwhile, combine couscous and ½ cup hot water in a small bowl. Let sit until liquid is absorbed and couscous is tender, 5 minutes; fluff with a fork.
Process cashews and 1½ cups of the mushroom-onion mixture in a food processor until smooth.
Mix together cheddar, cream cheese, egg yolks, thyme, paprika, and remaining 2 ½ teaspoons salt and 2 teaspoons pepper in a large bowl until evenly combined. Fold in cashew mixture, remaining mushroom-onion mixture, beans, peppers, couscous, and tortilla chips. Mash with a potato masher until the mixture holds together. Form ½-cupfuls of mixture into 4-inch patties. Store in the refrigerator, tightly wrapped in plastic, for up to 3 days, or in the freezer for up to 4 months.
To cook: working in batches, heat 1 tablespoon oil in a large skillet over medium. Cook patties, flipping once, until brown and heated through, about 5 minutes per side. Repeat with more oil and remaining patties. Serve on buns with mayonnaise, tomato, red onion, and lettuce.