Walnut Smashburger with Bourbon Cherry Compote

1. For burgers: In a food processor, combine walnuts, chickpeas, bread crumbs, apple cider vinegar, seasoned salt, vegetable oil and egg; pulse until walnuts are the size of a grain of rice. Portion into 3-ounce balls and press between two pieces of parchment paper to form patties. Wrap tightly with plastic wrap and store under refrigeration until ready to use.
2. For bourbon cherry compote: In small saucepan, combine cherry preserves and bourbon whiskey; bring to a boil. Cook until alcohol is burned off but bourbon flavor remains, about 3 minutes. Remove from heat and allow to cool under refrigeration. Store under refrigeration until ready to use.
3. To assemble, preheat a flat-top griddle to 350 F. Once heated, drizzle with oil and toast brioche buns; set aside. Grill walnut patties until golden, flipping to cook both sides. After the first flip, top each burger with brie cheese and cook until cheese melts.
4. When ready to serve, build each burger in the following order: 1 brioche bun bottom, 1/8 cup cherry compote, 1 burger, 3 slices melted Brie cheese, 1/8 cup cherry compote, 1/4 cup arugula and 1 brioche bun top.

Photo courtesy of California Walnuts