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1
Preheat oven to 400u00b0F.
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2
Line a sheet pan with parchment paper.
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3
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.
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4
Place cauliflower florets in blender and pulse 5-7 times until they are the texture of rice.
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5
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.
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6
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.
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7
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.
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8
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.
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9
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.
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10
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.
