Step 1

In a large non-stick skillet, warm olive oil over medium heat. Add onions, garlic, and celery. Sauté for 2 minutes, or until onions begin to soften.

Step 2

Add mushrooms and riced cauliflower. Stirring as needed, cook for an additional 10-12 minutes to remove unwanted moisture from the veggies. If the veggies begin to brown, the excess moisture has likely been cooked out. Remove the pan from heat.

Step 3

To the warm veggie mixture, add tamari, salt, parsley, paprika, cumin, and garlic powder. Stir to combine. Add the shredded cheese and mix until the cheese has melted and is fully incorporated. Next, add the flax meal and chia seeds. Stir until thoroughly combined. Set aside to cool and thicken.

Step 4

Preheat the oven to 400 degrees. Prepare a baking sheet by either greasing it very well or using my preferred method and line it with parchment paper. As noted in the tips, silicone mats are not recommended.

Step 5

Once the mixture has cooled enough to easily touch (about 5-10 minutes) form the dough into 6 patties and place on the baking sheet. The mixture will be sticky and should come together easily. I recommend oiling your hands to help with sticking. If your dough wants to fall apart, you may need to add another tablespoon (or more) of flax meal and leave it to thicken a bit longer before forming patties.

Step 6

Bake veggie burgers for 30 minutes or longer (oven temps may vary). Patties are done when they are nicely browned with a crispy exterior. Allow cooling for a minimum of 5 minutes before serving. Patties will harden/thicken as they cool. Enjoy!

Step 7

Storage and reheating:Store in the refrigerator in an airtight container for up to 3 days or freeze for up to 2 months. Reheat frozen veggie burgers in an air fryer at 350 degrees for 5-7 minutes (preferred method) or in a 375-degree oven for about 10 minutes. I also enjoy them cold.