5 from 76 votes
Cauliflower Burgers Recipe
Cauliflower Burgers blend roasted cauliflower, cooked quinoa, and panko to create a tender yet structured vegetarian patty. Cheddar cheese and ranch dressing add creaminess and savory notes, while baking the patties results in a lightly crisp exterior. Served on buns with ranch and greens, these burgers offer a hearty vegetable-based alternative to traditional beef burgers.
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings:
12
burger
Calories:
352 kcal
Course:
Dinner
Cuisine:
North American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 12 burger
Amount Per Serving
Calories 352
% 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.