Roasted Mushroom Burger
- 1 pound shiitake mushroom caps
- 3 cups cauliflower florets
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon each ground cumin, ground coriander, smoked paprika, cayenne, and dried thyme
- 1 medium zucchini, grated and squeezed dry
- 2 medium carrots, peeled and grated
- 2 small beets, peeled and grated
- 3 tablespoons sunflower seeds, toasted
- 1/4 cup chopped cilantro
- 1 large egg plus 1 large egg yolk, beaten
- 1/4 cup panko bread crumbs
- 1/4 teaspoon ground black pepper
- Preheat the oven to 350 degrees. In a bowl, toss the shiitakes and cauliflower with 2 tablespoons oil, the spices and herbs, and 1/4 teaspoon salt. Spread in a single layer on a baking sheet and roast until nicely browned and slightly dried out, about 20 minutes. Cool.
- In a food processor, pulse the shiitake mixture into a coarse puree. Transfer to a large bowl and add zucchini, carrots, beets, sunflower seeds, cilantro, egg mixture, panko, pepper, and 1 teaspoon salt. Mix until well combined.
- Form into six patties. Cover and refrigerate for at least 1 hour or up to overnight.
- When ready to cook, preheat the oven to 350 degrees.
- Heat the remaining 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, cook the patties for 2 minutes per side. Transfer to a baking sheet and bake until an instant-read thermometer registers 160 degrees, about 8 minutes.
- Place in buns and top with lettuce, tomato, pickles, mayonnaise, and avocado.
- Cover your baking sheets with Reynolds Wrap Aluminum Foil before cooking vegetables and burgers and cleanup becomes a snap.
- Recipe by Andy d'Amico, executive chef and partner at 5 Napkin Burger in Boston.
Per serving: 215 kcal cal., 13 g fat (2.1 g sat. fat), 19 g carb., 5 g fiber, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet