Cauliflower Burgers Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
12 burger
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Calories
352 kcal
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Course
Dinner
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Cuisine
North American
Cauliflower Burgers Recipe
Description
The recipe starts by roasting cauliflower florets until tender, then finely chopping them to form the burger base. Quinoa cooked until fluffy provides additional texture and protein, while panko breadcrumbs bind the mixture alongside eggs. Cheddar cheese and ranch dressing contribute flavor and moisture.
After combining these ingredients, the mixture is shaped into generous half-cup patties and chilled before baking at 400°F to develop a firm crust while maintaining a soft interior. The recipe includes a simple zucchini coleslaw for topping, made from shredded zucchini and purple cabbage dressed with ranch and pepper.
Cauliflower Burgers are served on buns with arugula or spinach and extra ranch dressing, making a filling vegetarian main. The roasting of the cauliflower and inclusion of quinoa help achieve a balance of tenderness and structure.
Ingredients
- 1 large cauliflower about 2 lb
- 1 tablespoon olive oil
- 1 cup quinoa uncooked
- 1 cup panko sub gluten-free, if needed
- ¾ cup ranch dressing
- ½ cup cheddar cheese grated
- 2 large egg
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
- neutral cooking oil for cooking, generic cooking oil
Zucchini Coleslaw
- 1 medium zucchini
- ½ cup purple cabbage use your mandolin if you have one, finely shredded
- ¼ cup ranch dressing
- black pepper to taste
Burger Toppings
- Buns
- ranch dressing
- arugula or spinach
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the cauliflower into florets, place them on the baking sheet, and drizzle with the oil. Roast for 30 minutes, turning halfway, until the cauliflower is soft. Let stand to cool for a few minutes.
- In a small pot over high heat bring the quinoa and 1 ½ cups of water to a boil. Reduce the heat to low, cover the pot, and cook for 10-12 minutes, or until the quinoa is soft. Remove the lid and set it aside.
- When the cauliflower is cooked and has cooled slightly, add it to your food processor. Pulse until finely chopped but not pureed. Transfer the cauliflower to a large bowl.
- Add all the other cauliflower burger ingredients to the bowl and mix well. Form into 12 patties, a generous ½ cup each. Place the patties on the baking sheet you used to cook the cauliflower. (fewer dishes!) and chill in your fridge for 30 minutes.
- Either spiral the zucchini using your spiralizer or slice it into very thin rounds. Toss the zucchini with the cabbage and ranch dressing.
- Heat a splash of oil in a large, non-stick frying pan over medium-high heat. Add half the burger patties and pan fry until golden on each side, about 5 minutes per side. Repeat with the remaining burger patties.
- Generously spread your burger buns with ranch dressing and then stack them with a burger patty, some arugula, and top with the zucchini slaw.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12burger
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1 burger | |
| Calories | 352kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 730mg | 30% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 41mg | 46% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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