1/2 yellow onion, chopped
1 clove garlic, minced
1 tbsp olive oil
8 oz. mushrooms, chopped into small pieces
1/2 head of cauliflower, grated (or 2 cups)
1/2 tsp dried rosemary
6+ tbsp almond flour (or sub in oat flour for a nut-free option)
salt, pepper to taste
Prep the slaw first by combining all ingredients in a small mixing bowl and setting aside
while you make the burgers.
Add chopped onion and olive oil to a cast iron skillet or flat pan for sautéing, heat over
medium and cook for 2 minutes.
Add minced garlic and chopped mushrooms next, then sprinkle the dried rosemary.
Saute with a wooden spoon for 3-4 minutes until mushrooms are soft.
Add in the cauliflower “rice” and stir with your spoon for another minute or so, adding in salt
and pepper to taste.
Shut off the heat and transfer mixture to a mixing bowl, let sit until it comes to room
temperature where you can handle it easily. While you wait, prep the oven by pre-heating to
400f degrees and lining a baking sheet with parchment paper.
Once mixture is cool enough to handle, add in the almond flour two tbsp at a time (you may
need more/less depending on how much liquid is in your mixture from the cauliflower and
mushrooms) and mix everything together with a spoon until you see it coming together
where you can form it into patties. Form into 6 burger patties, they should stick together
when held in the palm of your hand, if they’re cracking too much – adjust with more flour.
Once ready, place them on parchment paper lined baking sheet.
Bake in the oven for approx. 30 minutes at 400 degrees F or until golden brown on top, you
can also broil for the last few minutes to get a nicer color.
Prep lettuce on your plate , add some spinach or tomatoes, then the burger – top off with
some of mustard or your favorite burger toppings like: red onion and pickles!
Carb count 5.5