Ingredients

1.

Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
4.5 oz
2.

Celery
2.5 oz
3.

Cauliflower rice
4 oz
4.

Olive Or Extra Virgin Olive Oil
1 tbsp
5.

Salt
0.25 tsp
6.

Black pepper
0.13 tsp
7.

Onion powder
0.25 tsp
8.

Paprika
0.5 tsp
9.

Cumin, ground
0.25 tsp
10.

Garlic powder
0.25 tsp
11.

Parsley, dried
0.5 tsp
12.

Sauce Soy
1 tbsp
13.

Flaxseeds Or Flax Seeds Whole Or Ground
2 tbsp, ground
14.

Chia seeds
0.5 tbsp, whole pieces

Instructions

1.
Combine minced mushrooms, celery, and cauliflower rice in a large mixing bowl. For the mushrooms and celery, mince the vegetables as finely as you can. The finer and more equal you can mince all the pieces, the easier it will be to form your patties later. For the cauliflower rice, it will be best to use riced cauliflower. You can choose either thawed riced cauliflower from your freezer or rice your own fresh cauliflower. Use the photo as a reference for what your minced veggies should look like.
2.
Heat the olive oil in a wide pan over medium-high heat. When the oil is hot, add the minced veggies to the pan. Season the pan with salt, pepper, onion powder, paprika, cumin, garlic powder, and parsley. Stir the vegetables and seasonings together as it all cooks down. Let the veggies at the bottom of the pan brown before stirring again. Continue this method until all the vegetables are cooked down into a softened, still moist texture - as much as 10 minutes.
3.
At the end of cooking, stir the soy sauce into the pan and let it cook off. Take the pan off the stove heat and allow it to cool for just 1-2 minutes. Stir milled flaxseed and raw chia seeds into the still-hot pan (don worry, the chia seeds will cook more later). Set the pan aside to continue cooling until you can touch the burger mixture comfortably. Meanwhile, turn on the oven to preheat to 400 degrees.
4.
Line a sheet tray with parchment paper. Form patties using the cooled burger mixture by rolling about 4 tablespoons at a time into a ball. Then, press the ball onto the parchment paper with your palm until it forms a pattie about ½”-thick. Repeat the process until all your burgers are made. If you have any leftover burger mixture, just divide it evenly amongst the prepared patties.
5.
Bake the patties in your oven for 20 minutes. Then, flip them over and bake for an additional 10 minutes. When the patties are cooked through, they will naturally release from the parchment paper when you give your sheet tray a little shake. The patties will have crispy outsides and delicate insides. Use a spatula to transfer the patties for serving. Suggestions for using the burger patties are described in the introduction at the top of the recipe.