Keto Veggie Burgers

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Line a sheet pan with parchment paper.

3. 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.

4. 4

   Place cauliflower florets in blender and pulse 5-7 times until they are the texture of rice.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

* Per serving · 4 servings · Values may vary.