Ingredients

1.

Coconut flour
0.5 cup
2.

Flaxseeds Or Flax Seeds Whole Or Ground
0.13 cup, ground
3.

Almond flour
0.5 cup
4.

Baking soda
1 tsp
5.

Salt
0.13 tsp
6.

Olive Or Extra Virgin Olive Oil
1 tbsp
7.

Apple cider vinegar
1 tsp
8.

Water
8 fl oz
9.

Sesame seeds
4 tsp, whole pieces
10.

Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
4.5 oz
11.

Celery
2.5 oz
12.

Cauliflower rice
4 oz
13.

Olive Or Extra Virgin Olive Oil
1 tbsp
14.

Salt
0.13 tsp
15.

Black pepper
0.13 tsp
16.

Onion powder
0.25 tsp
17.

Paprika
0.5 tsp
18.

Cumin, ground
0.25 tsp
19.

Garlic powder
0.25 tsp
20.

Parsley, dried
0.5 tsp
21.

Sauce Soy
1 tbsp
22.

Flaxseeds Or Flax Seeds Whole Or Ground
0.13 cup, ground
23.

Chia seeds
0.5 tbsp, whole pieces

Instructions

1.
Begin making the buns by combining the coconut flour, milled flaxseed, almond flour, baking soda, and salt in a large mixing bowl. Then, stir in the olive oil and apple cider vinegar. Begin stirring cold water into the dough in c-cup increments. Continue adding water until you have a shaggy dough. Then, use your hands to knead the dough either in the bowl or on a clean surface until it comes together in a smooth ball. You may or may not need to add more water to achieve the final dough.
2.
Turn on the oven to preheat to 400 degrees. While the oven is preheating, leave the dough in the bowl to rest for 10 minutes. Meanwhile, prepare a sheet tray with parchment paper, and pour the sesame seeds onto a small plate to use later. When the dough is done resting, portion it into servings and roll each one into a ball. One by one, gently shape the balls so they have a flat bottom and a softly rounded top. Roll the rounded top in the sesame seeds and set the bun on the sheet tray.
3.
When all the buns are prepared, bake the tray in the oven for 30 minutes. For doneness, look for golden edges on the sides, lightly toasted sesame seeds, and a dry top. Set the finished buns aside to rest on a cooling rack until the end of the recipe. Leave the oven on, and move on to making the burger patties.
4.
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.
5.
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.
6.
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 arely, the chia seeds will cook more later). Set the pan aside to continue cooling until you can touch the burger mixture comfortably. Meanwhile, line a sheet tray with parchment paper.
7.
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 -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.
8.
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. Slice the burger buns in half, and use a spatula to transfer the vegan burger patties onto the buns. Finish building your Keto burger at your discretion.