Spicy Cauliflower Burgers
Total Time
1 hour
Prep Time
30 mins
Cook Time
30 mins
Rating
4.8 out of 5 stars
(84)
Ingredients
10 burgers
- 3/4 cup uncooked quinoa
- 1 head cauliflower (about 6 cups florets)
- 3-4 tablespoons oil, divided
- A few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
- 1/2 teaspoon garlic salt OR just a minced garlic clove or two
- 3/4 cup breadcrumbs or ground almonds
- 3/4 cup shredded Pepperjack cheese
- 3 eggs
- 1 1/2 teaspoon salt
- A few good squeezes of lime juice
- 1/2 cup chopped cilantro
- 1/2 cup chopped purple cabbage
- Magic Green Sauce
- Chipotle mayo
- Buns (recommended: jalapeño cheddar)
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Preparation
Step 1
Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth or water to keep it from getting too heavy.
Step 2
Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together. We don’t want PUREE here, but we do want enough mushiness to help it all stick together.
Step 3
Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning. Form 10 patties.
Step 4
In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
Step 5
Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.
Step 6
Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.
Step 7
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Chef's notes
In terms of level of spiciness, that is totally up to you! Adjust spices especially after you fry and taste one of them.
For a gluten-free version, use almond meal instead of breadcrumbs. It won’t hold together quite as nicely, but it’s still delicious.
Adding a few cloves of roasted garlic is highly recommended. Roast the cloves at the same time as the cauliflower, wrapped in foil and drizzled with oil.
Cooked burgers can be kept in the fridge for 2 days but they freeze nicely as well.
Nutrition information is for 1 burger out of a total of 10 burgers, not including bun, topping, etc.
