Spicy Cauliflower Burgers
These satisfying vegetarian burgers feature roasted cauliflower and quinoa, bound with cheese and eggs for a firm patty. They are seasoned with cumin, chilli powder, and cayenne for a kick, then pan-fried until golden. Serve them on buns with a fresh cilantro lime slaw, a creamy avocado sauce, and a smoky chipotle mayo for a complete and tasty meal. This recipe yields 10 substantial burgers.
Ingredients
- 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 (may I recommend jalapeño cheddar?)
Method
- Set your oven to 400 degrees. Prepare the quinoa following the packet instructions, using just 1 cup of broth or water.
- Break the cauliflower into florets and place them on a tray. Coat with 1 tablespoon of oil and your chosen spices. Roast for 20-30 minutes. Allow to cool before pulsing in a processor until broken down but not puréed.
- Mix the processed cauliflower with the cooked quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and extra spicy seasoning. Shape the mixture into 10 patties.
- Heat oil in a pan and cook the burgers until each side is golden brown, turning them gently. Transfer to a plate lined with paper towel.
- Combine the lime juice, cilantro, purple cabbage, and a little oil in a bowl. Add salt to taste.
- To assemble, spread magic green sauce on a bun, add a cauliflower patty, top with the prepared slaw and finish with chipotle mayo.
Nutrition (per serving)
Sodium695 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorPinch of Yum
