Yes, we know what you’re thinking… Another cauliflower recipe, another veggie burger… Boooring! Ok, maybe. It all depends on how you look at it. And we don’t know, since we’re not you and we can’t get inside your head (yet anyway). But what we CAN do, is tell you why we think this Cauliflower Burger is awesome..
Hold that thought for a second. Before we do that, I just want to share the very short fourth installment of the Starbucks chronicles with you (and no, it has nothing to do with a pink drink. So if you have no idea what I’m talking about, you can find out here. And here. And here ).
Picture this. Sicily, 1928… Just kidding, sorry ( if you missed the Golden Girls reference here, you’re probably too young to even understand what this story is about…). Ok so, picture this: me, at Starbucks, at my usual spot, doing work. Guy, who has also turned this spot into his office, and I’ve known now for almost 2 years, stops by my table to say hello. Somehow the conversation leads to something like “… we’re around the same age, right? Forty four?” Dagger, straight through the heart. Me, trying to act normal “Uh, well not really. I’m not even forty yet…” And I’m just gonna leave it at that because everything that came after was just pure awkwardness. So believe me, it’s better if I spare you the details.
I must admit, that comment did bug me a little. But interestingly enough, a few weeks later a very nice older couple approached me while I was working and asked me where I go to school… So I guess the moral of the story is, age is in the eye of the beholder? Whatever. I don’t know.
But anyway, back to the cauliflower burger and its awesomeness.
If you haven’t had a meat based burger in a very long time (like yours truly), you probably get excited about new veggie burger recipes. For me, being able to make one that holds its shape beautifully, is even more exciting!
The combination of cauliflower and pinto beans, besides making it super nutritious, gives this burger a great consistency. And the cumin, cilantro and chili lime seasoning make it super flavorful. To make it even tastier, we added a thick layer of creamy mashed avocado (because, you know, avocado makes everything better) and mixed up spicy brown mustard with vegan mayo to spread on the bun, just for a little kick.
Yes, very simple, we’re not reinventing the wheel here. But trust us, this Cauliflower Burger might become one of your summer BBQ faves. Or not. Who knows. Because, taste is.. uh.. in the mouth of the beholder?
Either way, hope you enjoy it 😉
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- 12oz cauliflower florets (or 3 cups of cauliflower “rice”)
- 1 tbsp unrefined coconut oil, divided
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/8 tsp black pepper
- 1– 15.5oz can pinto beans, rinsed and drained
- 1 scallion, sliced
- 2 tbsp chopped cilantro
- 1 tsp chili lime seasoning (you can also use chili powder)
- 1/2 cup corn meal
- 4 hamburger buns
- For the Avocado Spread:
- 1 Hass avocado
- 2 tbsp fresh squeezed lemon juice
- 1/4 tsp salt
- Sriracha or green dragon hot sauce (to taste)
- For the Mustard Spread:
- 2 tbsp brown mustard
- 1 tbsp vegan mayo
- Place the cauliflower florets in the food processor. Pulse until it starts to look like rice (skip this step if you’re using pre-made cauliflower “rice”)
- Heat 1/2 tablespoon of coconut oil in a large skillet. Add cauliflower, salt, garlic powder, cumin and black pepper. Stir well and cook over medium heat for 3 minutes. Transfer to a bowl and set aside
- Using the same skillet, heat the remaining 1/2 tablespoon of coconut oil. Add beans, scallions and cilantro, mix well and cook over medium heat for 4-5 minutes. Transfer to the food processor and pulse until creamy
- Add beans to cooked cauliflower. Add chili lime seasoning (or chili powder) and corn meal. Mix with a wooden spoon until well combined and let sit for 10 minutes. In the meantime, preheat the oven to 375F and line a baking sheet with parchment paper or aluminum foil well coated with cooking spray
- Working with approximately 1/2 cup of mixture, form 4 burgers (you can use a large ice cream scoop). Place them on the lined baking sheet and bake for 45 minutes
- In the meantime, prepare the avocado and mustard spreads. Mash the avocado with a fork. Add lemon juice, salt and hot sauce (if using) and mix well. For the mustard spread, whisk together the mustard and vegan mayo until well incorporated. Refrigerate until ready to use
- To assemble the burgers, spread mustard mayo on the bottom of a bun, place the burger on top, and spread avocado over it. You can also add your favorite fixings!