Keto Veggie Burgers

• 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

1. Preheat oven to 400u0b0F.
2. Line a sheet pan with parchment paper.
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. Place cauliflower florets in blender and pulse 5-7 times until they are the texture of rice.
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. 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. 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. 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. 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. 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.

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

Taken from www.yummly.com/recipe/Keto-Veggie-Burgers-9074003 (may not work)