If I had a choice between eating a beef burger or a veggie burger, I would choose veggie burger every single time. For a long time I was too intimidated to make my own veggie burgers. I heard they were easy to make, but really, c’mon, how easy could it be?
Umm, easy. Seriously, you guys, it’s really easy.
So, for several years I didn’t eat burgers at all. Not because beef burgers are unhealthy, but just for the simple fact that I am not totally crazy about them. My husband would tempt me with In n Out and I would order the grilled cheese; beef burgers just don’t do it for me. Then, a couple years ago, veggies burgers started popping up everywhere! And they came in all shapes, sizes and flavors: black bean, quinoa, pumpkin, cauliflower. You name it, there’s a veggie burger for it.
So I decided it was time to make my own and I’ve never looked back.
Sure, veggie burgers don’t typically have the same firm texture that meat burgers have, but as long as they don’t fall apart everywhere and taste good, well, I consider that a success.
These cauliflower burgers were a HUGE success.
Made with cauliflower (duh), quinoa, breadcrumbs, Monterey jack cheese and all kinds of delicious spices, the flavor in these burgers is not lacking. Delicious eaten alone without a bun or toppings, or piled high with whatever you’d like, the sky is the limit.
I chose to eat mine with smashed avocado (because everything is better with avocado), juicy tomato, fresh greens and, let’s not forget, chipotle mayo. You guys, chipotle mayo is my all time favorite on burgers and sandwiches, so this just seemed natural. Of course, if spicy isn’t your thing, regular mayo and ketchup would also taste great.
While these burgers do hold up very well, plan on using a knife and fork (or many many napkins) if you pile your burger as high as I did in the photos. I know it’s possible- my husband managed just fine-but for some of us who don’t like to get our hands messy while we eat (me!), a fork and knife works much better. (oh yes, I am the person that eats pizza with utensils)
Easy Cauliflower Veggie Burgers with Avocado and Chipotle Mayo
Prep Time: 20 minutes | Cook Time: 35 minutes
Total Time: 1 hour
Yield: 8 veggie patties
Type: Vegetarian, Healthy
FOR THE BURGERS
3/4 cup uncooked quinoa + 1 cup water
1 large cauliflower, chopped into small florets
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon salt
1 cup breadcrumbs
3/4 cup grated Monterey Jack cheese
4 eggs, beaten
FOR THE CHIPOTLE MAYO
1 cup mayo
2 teaspoons sugar
1 teaspoon salt
Juice from 1 lime
1 teaspoon apple cider vinegar
2-3 chipotle chilies (if you don’t care for spicy food, start with just 1 chili)
1-2 tablespoons adobo sauce
Serve with: Lettuce or sprouts, smashed avocado and sliced tomato
- Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray lightly with nonstick cooking spray. In a large mixing bowl toss together the cauliflower florets with a liberal tablespoon of olive oil and sprinkle with the cumin, chili powder, turmeric and salt. Mix again and carefully transfer the spice-covered cauliflower to the prepared baking sheet, spreading it into a single layer. Bake for approximately 25-30 minutes.
- As the cauliflower is baking, cook the quinoa according to package instructions (and with just 1 cup if water- this will help prevent the quinoa from being soggy).
- In a separate larger bowl, whisk together the eggs and add the shredded cheese with the breadcrumbs. Mix to combine and set aside.
- Remove cauliflower from the oven and set aside to cool, approximately 5 minutes. Transfer cauliflower to the bowl of a large food processor and pulse until finely chopped, but not pureed (think micro-florets).
- Transfer cooked quinoa and cauliflower to the large mixing bowl containing the eggs, breadcrumbs and cheese. Mix well (I used my hands). With clean hands, roll the mixture into approximately 8 even balls. Cup each ball in your hands and squeeze tightly, rotating the ball as you squeeze. Gently and slowly press the ball into a disc. Transfer each patty to a plate, covering tightly with plastic wrap, and refrigerating for at least 30 minutes if possible.
- As the veggie patties set, prepare the chipotle mayo. In the bowl of a small food processor or blender, add all ingredients for the chipotle mayo. Blend until smooth. Season to taste, adding more chipotle chilies for a hotter sauce.
- When ready to eat, add 1-2 tablespoons of oil to a large skillet over medium high heat. When pan is hot and oil is shimmering, carefully transfer patties to skillet and cook for approximately 4-5 minutes on each side (you want a golden outside). Avoid temptation to crowd the pan. While cooking, use your spatula to gently push the sides of the patty to form a disc.
- Transfer patties to toasted buns and top with avocado, veggies and chipotle mayo.