For the patties:
For the compote:
For the assembly:
Sauté the mushrooms, scallions and bell pepper in a non-stick pan until soft.
In a food processor or using a potato masher, process the legume mixture until obtaining a rustic purée, the idea is to preserve whole grains. Transfer to a medium bowl and add the sautéed vegetables together with the rest of the patty ingredients. Form 5 discs and set aside.
For the compote: put all the ingredients in a pot and stir, put over high heat until it starts to boil, then lower to medium temperature and keep cooking for 8 to 10 minutes, until the compote has thickened slightly. Allow to cool.
Put the ingredients for the aioli in a blender and blend until smooth. Set aside.
Fry the patty burgers in oil, over medium heat, about 4 minutes per side.
For the assembly, spread aioli on the bread, put the mixed greens, the patty, roasted vegetables, blueberry compote, and crispy onion.