1 tablespoon fresh lemon juice (from about 1/2 lemon)
2 tablespoons olive oil
1/2 small onion, finely chopped
One 10-ounce container button mushrooms, stemmed and finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 cup cooked brown rice
1/2 cup rolled oats
1/2 cup chopped walnuts
2 tablespoons all-purpose flour
1/4 cup ketchup
4 multi-grain English muffins, split and toasted (optional)
Fresh spinach leaves, for topping
Carrots, cut into matchsticks, for topping
Pomegranate seeds, for topping
For the pomegranate molasses, heat the pomegranate juice, maple sugar, and lemon juice to a gentle boil in a small saucepan over medium-high heat. In about 30 minutes, reduce the heat to low and boil the mixture until syrupy. Turn off the heat and leave the pot alone.
For the burgers, heat 1 tablespoon oil in a large pan over medium heat. 5 minutes should be enough time to soften the onion after adding it. Cook the vegetables for about 10 minutes, stirring regularly, until the liquid from the mushrooms has evaporated. Place in a large bowl and chill for about 10 minutes. Add rice, oats, walnuts, flour, and 1/2 teaspoon salt after stirring. Add water, 1 tablespoon at a time, if necessary, and pulse in a food processor until the mixture is coarsely mixed and barely retains its shape when pushed. Make 4 patties out of the mixture.
Set aside after combining 2 tablespoons of pomegranate molasses with the ketchup. The patties should be cooked for a total of 8 minutes while rotating them once, in a large pan heated with the remaining tablespoon of olive oil over medium-high heat. If using, place 4 English muffin halves on each dish and top with the patties, some pomegranate ketchup, spinach leaves, carrots, additional pomegranate ketchup, and the remaining English muffin halves.