Carrot & Mushroom Veggie Burger

1. 1

   Saute shopped mushrooms in oil until all the water has evaporated and it's browning

2. 2

   Add shallots, salt and butter, cook till tender

3. 3

   Remove from heat and stir in shredded garlic, allow to cool

4. 4

   Mix mushroom mixture shredded carrot, parsley, bread crumbs and eggs together until it holds firm

5. 5

   Form into patty shapes about 1/2 inch thick or your desired thickness, these patties do not shrink when cooked like traditional meat patties

6. 6

   Fry on both sides in the oil until both sides are golden brown and crispy

7. 7

   Cut a thick onion slice from a large onion, rub in 1/2 teaspoon of oil and place on a hot grill. Grill both sides until charred and soft

8. 8

   Peel the avocado and mash with a fork

9. 9

   to the avocado, add 1 pinch of salt, 1 pinch of black pepper and the minced garlic mix well and set aside

10. 10

    Heat the oil in a frying pan and fry your egg to your liking add the remaining pinches of salt and black pepper

11. 11

    Toast the burger buns in a warm buttered pan for a few seconds until golden

12. 12

    Spread the avocado garlic spread on both sides of the toasted bun; next place the veggie patty followed by the fried egg, grilled onions and then top with the bun

* Per serving · 4 servings · Values may vary.