Loaded with roasted cauliflower, quinoa, chickpeas, oats, spices and pepper jack cheese, this cauliflower burger is not only easy but healthy for you as well.
I have yet another veggie burger to share with you today. Yes it takes a little more time than just throwing some beef burgers on a grill, but it’s worth the wait. This dish was actually inspired from one of my favorite food blogs – Pinch of Yum.
I’ve made plenty of veggie burgers over the last few years, and this one is right at the top of my favorites. Last I looked I’ve actually shared 7 different veggie burger recipes, but don’t hold me to that amount. By the time you’re looking at these spicy cauliflower veggie burgers, I’ve probably added a few to the site. It really is a go-to of ours as you can make ahead and freeze and then just use when you don’t feel like cooking!
I feel like cauliflower has a made a huge resurgence in recent years. It’s such a versatile vegetable that can be roasted, grilled or even made into something similar to mashed potatoes and this is just another recipe that highlights cauliflower’s versatility. So if you’re like most Americans and trying to eat a little healthier these days, I highly recommend giving these cauliflower veggie burgers a try.
What Ingredients are in this Cauliflower Burger Recipe?
- Olive oil
- Spices – chili powder, cumin, paprika, coriander, garlic powder, salt, black pepper, cayenne pepper
- Old-fashioned oats
- Pepper jack cheese
- Toppings – cheese, tomato, avocado, ketchup, etc…
Can I Make these Vegan/Egg Free?
Yes you can use any egg substitute like flax or chia eggs, or 1 tbsp of vegan mayo. If using flaxseed or chia seeds, stir 1 tbsp flaxseed meal or chia seeds in 2 1/2 tbsp water and let sit for 5 minutes before using. (This replaces 1 egg) I personally don’t eat vegan so don’t make a ton of vegan meals but these will taste just as good with the substitutes.
How to Make Veggie Burgers
I’ve made plenty of veggie burgers in the past few years and discovered that there are three keys to keeping your burgers together.
- Oats – by placing old-fashioned oats in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
- Eggs – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but with these, 2 eggs make all the difference. As mentioned above, you can use a vegan substitute.
- Bake – bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze from here or finish on the stove-top to develop a charred crust.
Similar Recipes to Cauliflower Burger
- Black Bean Veggie Burgers
- Butternut Squash Burgers
- Sweet Potato Black Bean Burgers
- Sun-Dried Tomato Chickpea Veggie Burgers
- Quinoa Veggie Burgers
Cauliflower Veggie Burgers
- 1/2 cup uncooked quinoa
- 1 (2 lb) head cauliflower, cut into florets (about 6 cups)
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 (15.5 oz can) chickpeas, rinsed and drained.
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 cups old-fashioned oats
- 1 cup shredded pepper jack cheese
- 2 eggs
- 2 tbsp vegetable oil
- Buns, toasted
- Toppings (cheese, avocado, lettuce, ketchup etc...)
- Cook the quinoa according to packaged directions.
- Preheat oven to 400F. Cut cauliflower into florets and place on baking sheet pan. Add 2 tbsp olive oil, chili powder, cumin, paprika, ground coriander and garlic powder. Roast for 25-30 minutes. Remove from oven and let cool. Add to food processor and pulse until rice like consistency. You do not want a puree. You might have to do this in stages depending on size of food processor.
- Grind the oats in a food processor until broken up but not turned into flour. Set aside.
- In the large mixing bowl, add the chickpeas, salt, black pepper and cayenne pepper. Mash the chickpeas. Add the pulsed cauliflower, quinoa, oats, pepper jack cheese and eggs. Mix until combined. You should be able to form balls at this point. If you can't, add more oats.
- Use 1/2 cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8-10 patties. Bake in oven for 20 minutes at 400F before flipping and baking another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now. (We usually eat them for 2 nights and then freeze the rest. Great to have when you don't feel like cooking)
- If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese add after flipping. Add toppings of your desire.