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1
For the Parmesan discs: Lay a 4-inch round cookie cutter on a baking tray lined with a Silpat mat.
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2
Grate some Parmesan cheese and gently push about 3 tablespoons of grated cheese into the center of the cookie cutter, making sure to fill the whole circle with cheese.
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3
Lift off the cutter and make another cheese disc next to it.
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4
Bake in the oven for about 10 minutes.
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5
The cheese will harden as it cools.
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6
Set aside.
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7
For the spicy mayo spread: Combine all ingredients together and set aside in the refrigerator.
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8
For the burger: Into a food processor, place cooked couscous mix along with mushrooms, garbanzo beans, garlic, chopped onion, soy sauce, cumin, egg, salt and pepper.
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9
Pulse until the mixture starts to come together.
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10
Scrape the mixture down a few times but dont worry if chunks of mushroom are still visible.
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11
Divide the mixture into 6 even-sized piles.
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12
Roll each pile into a ball using some flour to prevent it sticking to your hands.
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13
Form the ball into a burger shape and place each patty onto a plate.
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14
Heat the canola oil in a large nonstick pan.
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15
Place the patties into the hot oil over a low/medium heat and cook for about 10 minutes; flip them over and cook for a further 10 minutes, making sure a nice crust forms on each side.
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16
When the burgers are cooked, let them drain on a paper towel.
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17
Spread some spicy mayo on the base of each bun and lay a burger on it.
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18
Top with some sliced avocado, cheese and micro greens.
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19
Serve with potato chips or sweet potato fries.
