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Cauliflower Burger

Cauliflower Burger

  • 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