These burgers are seriously good – cauliflower "rice" helps bind the patties together and mushrooms give it a "meaty" bite. The mustard tahini slaw gives a tangy, fresh crunch. You can attempt to pan-fry these burgers in a bit of oil, but they may fall apart as they are a bit fragile. Why not just let your oven do all the hard work for you?
Mushroom Cauliflower Burgers With Mustard Tahini Slaw [Vegan, Gluten-Free]
Mushroom Cauliflower Burgers:
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 8 ounces mushrooms, chopped into small pieces
- 1/2 head of cauliflower, grated (or 2 cups)
- 1/2 teaspoon dried rosemary
- 6 tablespoons almond flour, plus extra if needed (or sub in oat flour for a nut-free option)
- Salt, pepper to taste
- Toppings: ketchup, spinach, mustard-tahini slaw (recipe below)
Mustard Tahini Slaw:
- 3 large carrots, grated (yields approximately 3 cups)
- 3 cups of shredded red cabbage (or approximately 1 quarter head of cabbage)
- 2 teaspoons Dijon mustard
- 1 tablespoon tahini
- 2 teaspoons maple syrup (unless you’re using a sweet mustard already)
- 1 teaspoon red wine vinegar
- 1/2 teaspoon celery powder (or substitute onion powder)
- 1 tablespoon water, plus extra if needed
- Salt and pepper to taste
To Make the Burgers:
- Prep the slaw first (see method below) and set it 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 two minutes.
- Add minced garlic and chopped mushrooms next, then sprinkle the dried rosemary.
- Sauté 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 400°F and lining a baking sheet with parchment paper.
- Once mixture is cool enough to handle, add in the almond flour two tablespoons at a time (you may need more or 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 six 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 approximately 30 minutes at 400°F 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 gluten-free 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 the mustard tahini slaw or your favorite burger toppings like red onion and pickles! Enjoy!
To Make the Mustard Tahini Slaw:
- Shred cabbage with a chef’s knife and grate carrots (or for a quicker turnaround on those carrots, pulse them in a food processor and save yourself the bloody knuckles!). Place everything in a large mixing bowl.
- To a small mason jar or a jar with a lid you can shake with, add mustard, tahini, sweetener, vinegar, celery powder, salt and pepper – shake it all up. Then add 1 tablespoon of water to loosen it up, taste it and adjust any seasonings or add more water if too thick. Mix it up again.
- Add dressing to the slaw and toss with wooden spoons until everything is coated. Let sit for 10-15 minutes. Store in the fridge if not eating right away.