INGREDIENTS
- 1 ½ cups Sliced Cremini Mushrooms
- 1 cup Frozen Riced Cauliflower
- 1 egg
- 2 tbsp Minced Garlic
- ¼ cup Diced Shallot
- 1 tbsp Coconut Aminos
- 1 tbsp Chia Seeds
- 3 tbsp Almond Flour
- 1 ½ tbsp Avocado Oil
- ¼ tsp Chili Powder
- ¼ tsp Smoked Paprika
- ½ tsp Garlic Powder
- ½ tsp Ground Pepper
- ½ tsp Kosher Salt
- 1 bunch Bibb Lettuce (Optional)
- 4 slices Vegan Cheddar Cheese (Optional)
- 1 Sliced Tomato (Optional)
- 1 Sliced Avocado (Optional)
INSTRUCTIONS
- 1 Heat olive oil in a large pan. Add shallot and garlic and sauté until translucent, about 5 minutes.· Preheat oven to 400°F and line a baking sheet with parchment paper.
- 2 Add sliced mushrooms and cauliflower rice and sauté for 2-3 minutes or until cauliflower rice is thawed.
- 3 Add chili powder, paprika, garlic powder, salt, pepper, and coconut aminos. · Sauté for about 5 more minutes, or until as much liquid has been cooked out of the veggies as possible.
- 4 In a food processor or blender, combine mushroom mixture, egg, chia seeds, almond flour.
- Pulse a few times until mixture just comes together. Let chill for about 5-7 minutes to thicken.
- 5 Form burger mix into patties and place on baking sheet. Bake for 20-25 minutes, or until done, flipping halfway through. · Serve with your choice of burger toppings and lettuce leaf.
