Couscous Veggie Burger

For the Parmesan discs:
Lay a 4-inch round cookie cutter on a baking tray lined with a Silpat mat. Grate some Parmesan cheese and gently push about 3 tablespoons of grated cheese into the center of the cookie cutter, making sure to fill the whole circle with cheese. Lift off the cutter and make another cheese disc next to it. Bake in the oven for about 10 minutes. The cheese will harden as it cools. Set aside.

For the spicy mayo spread:
Combine all ingredients together and set aside in the refrigerator.

For the burger:
Into a food processor, place cooked couscous mix along with mushrooms, garbanzo beans, garlic, chopped onion, soy sauce, cumin, egg, salt and pepper. Pulse until the mixture starts to come together. Scrape the mixture down a few times but don’t worry if chunks of mushroom are still visible.

Divide the mixture into 6 even-sized piles. Roll each pile into a ball using some flour to prevent it sticking to your hands. Form the ball into a burger shape and place each patty onto a plate.

Heat the canola oil in a large nonstick pan. Place the patties into the hot oil over a low/medium heat and cook for about 10 minutes; flip them over and cook for a further 10 minutes, making sure a nice crust forms on each side.

When the burgers are cooked, let them drain on a paper towel. Spread some spicy mayo on the base of each bun and lay a burger on it. Top with some sliced avocado, cheese and micro greens.

Serve with potato chips or sweet potato fries.