a few generous shakes of seasoning- roasted garlic & pepper, cajun and chipotle chili
¾ cup breadcrumbs
¾ cup shredded cheese- Cracker Barrel’s Herb and Garlic
1½ teaspoon salt
For the Toppings
8 oz mushrooms- white, mini bellas, portobello, etc
a few shakes of roasted garlic & pepper seasoning
1 sweet onion, sliced
2–3 tablespoons oil, divided
30 grams microgreens- arugula, red cabbage, etc.
Sliced swiss cheese
Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth or water to keep it from getting too heavy.
Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together.
Combine the cooked, pulsed cauliflower with the quinoa, seasonings, salt, breadcrumbs, Garlic and Herb cheese and eggs. Form 10 patties.
In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
In an oiled pan over medium heat, combine the mushrooms, onions and roasted garlic & pepper seasonings and cook until desired taste.
Arrange the burgers: Mayo, onions, mushrooms, patty, swiss cheese and microgreens.
Cooked burgers can be kept in the fridge for 2 days and they also freeze really nicely! Just simply take the amount you want out of the freezer and into the fridge the morning of, and they’ll be defrosted by the time you are ready to cook dinner.