Step 1 of 10
Keto Veggie Burgers
Preheat the oven to 400°F.
Step 2 of 10
Keto Veggie Burgers
Line a baking sheet with parchment paper.
Step 3 of 10
Keto Veggie Burgers
Roughly chop the onion and put it in a high-powered blender. Add the mushrooms and pulse the mixture 3-5 times, until vegetables are finely chopped into pieces larger than rice but smaller than peas. Transfer to a large mixing bowl.
Step 4 of 10
Keto Veggie Burgers
Place the cauliflower florets in the blender and pulse 5-7 times until they are the texture of rice.
Step 5 of 10
Keto Veggie Burgers
Heat the olive oil in a large skillet over medium-high heat. When oil shimmers, add the chopped onion, mushrooms, riced cauliflower, salt, and pepper. Saute the vegetables, stirring frequently, until lightly browned and any released water is fully evaporated, 7-8 minutes. Grate the garlic clove with a zester or garlic press into the skillet. Add the thyme and paprika to the skillet, and continue to cook for 30 seconds longer.
Step 6 of 10
Keto Veggie Burgers
Remove skillet from heat and transfer vegetable mixture to a large bowl. Add mustard, ground flaxseeds, and shredded cheese. Mix with a spatula to combine. Allow mixture to stand for 5 minutes, or until cool enough to handle.
Step 7 of 10
Keto Veggie Burgers
Shape the mixture into 6 patties, each 1/2 inch thick, and arrange them on the prepared baking sheet.
Step 8 of 10
Keto Veggie Burgers
Bake the veggie burgers on middle rack of oven until the tops are lightly browned and appear somewhat dry, 15-17 minutes. Carefully flip the patties with a large spatula, and continue baking until browned, about 15 minutes.
Step 9 of 10
Keto Veggie Burgers
Check to see that veggie burgers are done. Remove from oven or add time as needed.
Step 10 of 10
Keto Veggie Burgers
Let veggie burgers cool for 5 minutes. Meanwhile, pit and slice avocado and slice tomatoes. Divide microgreens among plates. Top each with a veggie burger, slices of tomato and avocado, and a spoonful of aioli. Serve immediately.