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Dairy
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
These burgers/ bites might be breaded but because Rorie’s grain free blend and flax meal are both so high in fiber and low in carbs this fake fried “breaded” treat can be enjoyed by even those who require a very low carb diet.
Watch Rorie prepare them here!
Yield: approximately 8 burgers or 24 bites
24 ounces Beleaf Frozen Broccoli Florets
12 ounces Beleaf Frozen Cauliflower Florets
3/4 teaspoon sea salt
1 small onion, sautéed
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 tablespoon olive oil
2 eggs
1 cup Rorie’s grain-free flour blend (see note)
1/2 cup golden ground flax meal
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4-6 large portobello caps
2 tablespoons olive oil
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon orange juice
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1 ripe avocado
2-3 ounces Taamti Feta Cheese
5 mini heirloom tomatoes
1 teaspoon salt (or to taste)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Place frozen veggies on a metal cookie sheet lined with Gefen Parchment Paper. Bake on 400 degrees Fahrenheit for 25 minutes.
Remove from oven, season with 3/4 teaspoon salt and cool completely.
Sauté an onion in one tablespoon of oil until golden. Add garlic and sauté until fragrant.
Once veggies are cool, place broccoli and cauliflower in a cheesecloth or thin towel and squeeze out excess liquid.
Place squeezed out veggies and sautéed onions and garlic in a food processor fitted with an S blade. Pulse a few times to create small pieces. Don’t over-pulse or you will end up with creamed veggies. Place mixture in a bowl, add eggs, and mix.
Then, in a separate bowl, combine flour blend, flax meal and spices to create a seasoned crumb. Add half a cup of crumbs to the batter and mix to combine. At this point, you’re ready to make patties.
Line a metal baking pan with parchment paper and spray with oil.
For broccoli burgers, measure 1/3 cup of batter. Oil your hands or gloves and form the measured scoop into a burger. Place the burger in the seasoned crumbs and toss more of the crumbs on the top and sides to coat the burger all over.
Place the coated burger on the parchment paper and spray the top with oil. Repeat with the remaining batter and crumbs.
For breaded broccoli bites, scoop about one to one and a half tablespoons batter and shape to desired bite-size shape. Shaping as round balls is not suggested – rather a flatter oval shape will produce the best texture.
Preheat oven to 400 degrees Fahrenheit. Bake for 20 minutes. Carefully flip the burgers or bites over with a thin spatula and bake for an additional 10 minutes. Allow burgers/bites to set for 10 minutes before handling to ensure they do not break.
Meanwhile, season the portobello caps. Place mushrooms in mixture and allow to marinate for 15 minutes.
Bake on 400 degrees Fahrenheit for 30 minutes.
Mash avocado, chop tomatoes and herbs, and crumble feta cheese. Combine all together and season.
For burgers: Place a mushroom cap on a plate, add one fake-fried broccoli burger, place a generous scoop of guacamole on top of the burger. Serve as is or with a poked sunny runny egg on top.
For broccoli bites: Serve bites on a platter with a bowl of feta guacamole for dipping.
How Would You
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can i use almond flour instead?
Yes!
Can I use whole wheat flour? And can I skip the flax?
Rorie does not recommend using whole wheat flour, she said you could try cornflake crumbs or panko crumbs (she has never tried it before!) You can skip the flax meal but it will not hold together as well.