fbq('track', 'Purchase', {value: ’65.00’, currency: 'USD'});

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.