Spicy Cauliflower Burgers
Recipe for Spicy Cauliflower Burgers with avocado sauce, cilantro lime slaw, and chipotle mayo! Meatless, filling, and delicious!
Foto: Pinch of Yum — Lindsay Ostrom
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?)
Steps
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Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy.
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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 (see picture). We don’t want PUREE here, but we do want enough mushiness to help it all stick together.
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Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties.
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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.
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Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.
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Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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