6+Tbspalmond flouror sub in cassava flour for a nut-free option
pinch sea salt and 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.
Now start cooking your burgers! Bake in the oven for approx. 30 minutes at 400f degrees or until golden brown on top, you can also broil for the last few minutes to get a nicer color.
You’re almost there - now for stacking this bad boy: Prep either a bun (or gf english muffin in my case) or lettuce on your plate, add some ketchup or your favorite burger sauce, add some spinach or tomatoes, then the burger - top off with some of my mustard tahini slaw or your favorite burger toppings like: red onion and pickles! ENJOY THAT.