The Recipes

Mushroom and Cous Cous “Burger”

Normally, when I am craving a burger, I email my friend Nicole and say, "Mondays are better with cheeseburgers?"  She will rarely turn down my invite, as her favorite meal is a good ol' cheeseburger.  We're also lucky enough to have a great burger joint in our neighborhood, The Big Board.

However, sometimes I have to make do other ways to satisfy a burger craving to avoid eating them every day.  Here's a veggie option that you can make vegan by omitting the cheese.

Mushroom and Cous Cous “Burger”


-          2 cabbage leaves, rough stems removed

-          ¼ avocado, sliced

-          ½ c. mushrooms, finely diced

-          2 T. diced onion

-          ¼ c. cous cous, cooked and cooled

-          1 lime, juiced

-          2 T. finely diced herbs such as cilantro and thyme

-          ½ tsp. garlic powder

-          ½ tsp. adobo chili powder

-          ½ tsp. coriander

-          1 slice of cheese of your choice

-          Salt

-          Pepper

-          Blended oil

Heat 1 T. of oil in a small skillet.  Add the mushrooms and sautee them until they start to turn light brown in color; about 3-4 minutes.  Add the onion and season with salt and pepper.  Sautee another 2-3 minutes and set aside to cool completely.

Combine the cous cous, mushroom mixture, herbs, lime juice and spices.  Season again with salt and pepper.  Form into a patty, cover, and place it in the refrigerator for at least an hour.

Bring a pot of water to a boil.  Salt the water and add the cabbage leaves.  Blanch the cabbage for 1-2 minutes and transfer them to a bowl of ice water.  Place them on a few paper towels to drain.

Heat 1 T. of oil in a skillet.  Add the mushroom patty and cook for 3-4 minutes per side or until a golden brown crust forms.  When you flip the patty, add the cheese to the top and let it melt as the second side cooks.

Plate the cabbage leaves overlapping on a plate.  Top with the “burger” and avocado slices.