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Categories:
onion cremini mushrooms cauliflower extra-virgin olive oil salt black pepper clove garlic thyme paprika brown mustard ground flaxseeds flax meal Mozzarella cheese avocado tomatoes microgreens AIOLI
Viewed: 33 - Published at: a year agoIngredients
- 1/2 small onion
- 2 cups cremini mushrooms or white mushrooms; 2 cups is 8 oz.
- 2 cups cauliflower florets 2 cups is 8 oz.
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1 teaspoon spicy brown mustard or Dijon mustard
- 1/3 cup ground flaxseeds flax meal
- 3/4 cup shredded mozzarella cheese finely
- 1 avocado large
- 2 medium tomatoes
- 3 cups microgreens
- aioli
Method
- Preheat oven to 400°F.
- Line a sheet pan with parchment paper.
- Roughly chop onion and put it in a high-powered blender. Add mushrooms. Pulse mixture 3-5 times, until vegetables are finely chopped into pieces larger than rice but smaller than peas. Transfer to a large mixing bowl.
- Place cauliflower florets in blender and pulse 5-7 times until they are the texture of rice.
- Heat olive oil in a large skillet over medium-high heat. When oil shimmers, add the chopped onion, mushrooms, riced cauliflower, salt, and pepper. Saute the vegetables, stirring frequently, for 7-8 minutes, until lightly browned and any released water is fully evaporated. Grate the garlic clove with a Microplane zester or garlic press into the skillet. Add thyme and paprika to skillet, and continue to cook for 30 seconds longer.
- Remove skillet from heat and transfer vegetable mixture to a large bowl. Add mustard, ground flaxseeds, and shredded cheese. Mix with a spatula to combine. Allow mixture to stand for 5 minutes, or until cool enough to handle.
- Shape mixture into 6 patties, each 1/2 inch thick, and arrange them on the prepared sheet pan. Transfer sheet pan to the middle rack of preheated oven.
- Bake veggie burgers for 15-17 minutes, until the tops are lightly browned and appear somewhat dry. Carefully flip patties with a large spatula. Continue baking 15 minutes longer, until browned.
- Check that the veggie burgers are done. They should appear somewhat dry and be firm to the touch. Remove the sheet pan from the oven.
- Let veggie burgers cool for 5 minutes. Meanwhile, pit and slice avocado and slice tomatoes. Divide microgreens among plates. Top each with a veggie burger, slices of tomato and avocado, and a spoonful of aioli.
