Veggie Burgers

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2 tablespoons olive oil

1 onion, finely diced

2 garlic cloves, chopped

3 portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice

2 teaspoons kosher salt

1/8 teaspoon freshly ground pepper

1 tablespoon tomato paste

1 1/2 cups frozen shelled edamame, defrosted and blanched

1/4 cup packed fresh parsley leaves

1 egg

1/2 cup plain bread crumbs

4 brioche or hamburger buns, toasted

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