At 5 Napkin Burger in Boston, executive chef and partner ANDY D’AMICO roasts veggies to make this flavour bomb. Load brioche rolls with the patties and lettuce, tomato slices, pickles, spicy mayonnaise, and avocado puree.
Serves: 6 Active time: 45 minutes Total time: 1 hour 15 minutes 455g shiitake mushroom caps 3 cups cauliflower florets ¼ cup extra-virgin olive oil ¼ teaspoon each ground cumin, ground coriander, smoked paprika, cayenne, and dried thyme Salt 1 medium zucchini, grated and squeezed dry 2 medium carrots, peeled and grated 2 small beets, peeled and grated 3 tablespoons sunflower seeds, toasted ¼ cup chopped cilantro 1 large egg plus 1 large egg yolk, beaten ¾ cup panko bread crumbs ½ teaspoon ground black pepper 1. Preheat the oven to 176°C. In a bowl, toss the shiitakes and cauliflower with 2 tablespoons oil, the spices and herbs, and ¼ teaspoon salt. Spread in a single layer on a baking sheet and roast until nicely browned and slightly dried out, about 20 minutes. Cool. 2. In a food processor, pulse the shiitake mixture into a coarse puree. Transfer to a large bowl and add zucchini, carrots, beets, sunflower seeds, cilantro, egg mixture, panko, pepper, and 1 teaspoon salt. Mix until well combined. 3. Form into six patties. Cover and refrigerate for at least 1 hour or up to overnight. 4. When ready to cook, preheat the oven to 176°C. 5. Heat the remaining 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, cook the patties for 2 minutes per side. Transfer to a baking sheet and bake until an instantread thermometer registers 71°C, about 8 minutes. 6. Place in buns and top with lettuce, tomato, pickles, mayonnaise, and avocado.
* Nutrition facts per serving: 215 calories, 13 g fat (2.1 saturated), 19 g carbs, 7 g protein, 5 g fiber, 193 mg sodium
TIP Cover your baking sheets with aluminum foil before cooking vegetables and burgers and cleanup becomes a snap.