Preheat oven 350 degrees F.

Heat frying pan over medium heat. Add olive oil, then onion and jalapeno. Cook 5-6 minutes, or until onions start to become translucent. Add garlic and cook additional 2 minutes, stirring occasionally. Set aside to cool 5 minutes or so.

In blender, combine broccoli rice, peas, flax, chia, parsley, almond flour and salt. Then add onion-garlic mixture. Blend until fully combined into a thick paste. You can leave a little chunkiness for added texture.

Line baking sheet with parchment paper. Use spoon to scoop out about 3 tablespoons broccoli mix. Use hands to roll into ball, then flatten with palms to make burger shape. Place on baking sheet. Repeat with remaining broccoli batter.

Bake 30 minutes, flip, then bake additional 15 minutes.

While they’re cooking, make the turmeric tahini. In small bowl, combine ingredients and mix vigorously with fork until fully combined, and has an even, pourable consistency. If too thick, stir in one additional tablespoon water at a time until desired consistency is reached.

Serve patties as a side dish, over a roasted veggie bowl or simply build a massive burger on a bun by layering the broccoli patty with lettuce, tomato, onion, avocado and turmeric tahini.