¾ lb. fresh cauliflower- 1 egg
- 35 oz. Parmesan cheese
- 1/2 onion, finely chopped
- 1 tomato
- Natural Ahuacatlán Avocado Oil
- 1 sprig flat-leaf parsley, finely chopped
- 2 tablespoons breadcrumbs
- 4 hamburger buns
- 4 portobello mushrooms
- 1 bunch fresh arugula
- 1 sweet potato, cut into strips
- Salt and pepper to taste
Cut the cauliflower into florets and cook in boiling salted water for 15 minutes
Place florets in a blender and pulse, careful not to purée. Transfer to a large bowl
Add the egg, Parmesan cheese, onion, 1 tbsp. Natural Ahuacatlán Avocado Oil, salt and pepper to taste. Stir until well incorporated. You can add 1-2 tbsp. breadcrumbs if needed for consistency
Form the mixture into fist-sized patties
Cook for 25 minutes on large skillet greased with Natural Ahuacatlán Avocado Oil. Cover and reserve
On the same greased skillet, brown hamburger buns and portobello mushrooms
Assemble burgers on a bun, add portobello mushrooms, tomato, onion and arugula. Season to taste
Serve with seasoned, fried in Natural Ahuacatlán Avocado Oil, sweet potato strips