Portobello Mushroom Burgers With Spicy Cauliflower Patties



  • 1 cup quinoa cooked in 1 cup broth or water
  • 1/2 head cauliflower (about 6 cups florets)
  • 1 tsp ground cumin
  • 1/4 tsp ground chili
  • 1 cup ground almonds, or almond meal
  • 1 tbsp nutritional yeast
  • 2 chia or flax egg (1 tbsp chia seeds mixed with 3 tbsp water, allow to sit for them to absorb water)
  • 1 tsp Himalayan salt
  • Pinch of black pepper

For the “buns”…

  • Portobello mushrooms (enough for 2 per person)
  • 1 tbsp extra virgin olive oil
  • ½ tbsp tamari
  • 1 tsp rice wine vinegar
  • 1 tsp sesame seeds

For the slaw…

  • ¼ red cabbage, shredded
  • ¼ white cabbage, shredded
  • 1 carrot, grated
  • 2 tsp apple cider vinegar
  • 1 tsp salt
  • 2 tsp coconut sugar

Smashed avo…

  • 1 avocado
  • juice of 1/2 a lemon
  • Pinch of Himalayan sea salt
  • Pinch of black pepper


Preheat oven to 350ºF (180ºC).
Add cooked quinoa, cauliflower, cumin, chili, almond meal, nutritional yeast, chia egg, Himalayan salt and pepper to the food process. Process until mixture is combined well.
Line a baking tray with parchment paper, take 1/4 cup of patty mixture and form into 6-8 patties on the baking tray, aiming to keep them about the same size as your portobello buns.
Bake in the oven for 25-30 minutes or until cooked through and golden.
In a small bowl mix together olive oil, tamari and rice wine vinegar. Brush tops of portobello mushrooms with this and sprinkle with sesame seeds. Place on another lined baking tray and place in the oven for 8-10 minutes.
While your buns and patties are baking, put together all of the slaw ingredients (cabbage, carrot, apple cider vinegar, salt and coconut sugar) in a medium bowl and mix well.
In another small bowl, smash together avocado, lemon juice, salt and pepper.
Once patties are cooked, remove from oven and assemble your burgers!


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