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Easy Cauliflower Veggie Burgers with Avocado and Chipotle Mayo
5 from 1 vote

Easy Cauliflower Veggie Burgers with Avocado and Chipotle Mayo

Learn how to make Cauliflower Veggie Burgers and enjoy it with a tasty Chipotle Mayo sauce.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 8 patties
Calories: 408kcal



  • 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 Monterey Jack cheese grated
  • 4 eggs beaten


  • 1 cup mayo
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 lime juiced
  • 1 teaspoon apple cider vinegar
  • 2.5 chipotle chilies if you don't care for spicy food, start with just 1 chili
  • 1.5 tablespoons adobo sauce


  • 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.


Calories: 408kcal | Carbohydrates: 23g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 103mg | Sodium: 1539mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 7.8mg | Calcium: 135mg | Iron: 2.3mg
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