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Red Lentil Cauliflower Burger
5 from 33 votes

Red Lentil Cauliflower Burger

This Red Lentil Cauliflower Burger combines cooked red lentils and roasted grated cauliflower seasoned with spices like cumin, piri piri, and garlic powder. The mixture binds with chickpea flour to form patties baked or pan-fried until firm. The texture balances the softness of the lentils with the slight crispness from roasted cauliflower, enhanced by aromatic spices. It's a filling vegetarian option that can be topped with fresh greens, peppers, and creamy sauces for a satisfying sandwich or taco filling.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 burgers
Calories: 82 kcal
Cuisine: Indian

Ingredients

Red Lentil Cauliflower Burger Patties
  • 1/2 cup dried whole red lentils or use 1 1/2 cups canned, cooked lentils, drained and rinsed, sabut Masoor or other lentils (brown/green
  • 1/3 tsp salt
  • 1/2 tsp garlic powder or 3-4 garlic cloves minced
  • 1/2 tsp spice mix like berbere or garam masala, of choice
  • 1 3/4 cups water
  • 1/2 head cauliflower 1 1/2 - 2 cups, grated
  • 1 Tbsp onion flakes or 3 Tbsp finely chopped onion
  • 1/2 tsp cumin powder
  • 1/2 tsp piri piri or cayenne or chili powder or other chili to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 Tbsp chickpea flour or breadcrumbs or other flour as needed
Toppings
  • baby spinach onion rings; roasted mini peppers; pickled jalapenos; chopped fresh; chipotle habanero mayo; avocado slices; tomato slices
  • onion
  • mini peppers
  • jalapeño
  • cilantro
  • mayonnaise
  • avocado
  • tomato

Instructions

    Cup of Yum
  1. Soak the lentils for half an hour or more in warm hot water.
  2. Wash, drain, add to a pot with all the ingredients (salt, garlic, spice, 1 3/4 cups water) and cook on low-medium, partially covered for half an hour or until easily squished. Stir a few times in between. Cook until all the water is absorbed. (drain the lentils if they are well cooked and water is not absorbed). Or use 1.5 cups of cooked lentils.
  3. Grate the cauliflower (in a food processor, blender or by hand), spread on a parchment lined baking sheet and bake at pre-heated 400 degrees F for 12-15 minutes until some of the cauliflower gets crisp and golden. (You can also dry roast the grated cauliflower on stove top in a large pan at medium heat for 5-6 minutes).
  4. Add cooked red lentils, roasted cauliflower, spices, salt to a bowl and mix well. Mash a bit. Taste and adjust salt and spice. (You can use this mixture as is to load a burger or a taco too.)
  5. Add chickpea flour, mix until the lentil cauliflower mixture easily comes together. Add more flour or breadcrumbs if needed (depends on moisture content in the lentils, cauliflower, etc). Shape into burger patties by hand or by pushing through a 3 inch cookie cutter.
  6. Drizzle with olive oil, if using. Bake on parchment lined sheet for 20 minutes at 400 degrees F.
  7. Assemble the Burger: Top the bun with spinach/greens, some mayo, onion rings, warm lentil patties, roasted peppers, pickled jalapenos, more chipotle habanero mayo, fresh cilantro and bun.Or use your own toppings like cucumbers, raw red onion slices, pepper slices and such for a quicker fix up.
Onion Rings
  1. Mix 3 Tablespoons chickpea flour, 1/4 cup water, 1 teaspoon oil, salt, garlic powder into a paste. Add a teaspoon rice flour for crunchyness. (optional)Dip red onion slice in the the batter and place on parchment lined sheet.Bake for 15 or so minutes at 400 degrees F. You can bake them when baking the cauliflower or the patties.
Roasted Mini Peppers
  1. Chop up the mini peppers or red pepper, and bake with the onion rings or patties for 15-20 minutes. You can toss them in oil if you want. I did not use any.
Chipotle Habanero Mayo
  1. Mix 1 Tablespoon Chipotle habanero (I used Melinda's Chipotle Habanero) sauce or chipotle sauce or hot sauce with 4 Tablespoons vegenaise or homemade mayo or cashew cream or coconut cream.

Notes

  • You can substitute dried lentils with canned cooked lentils (about 1.5 cups), draining and rinsing them before use.
  • Roasting the grated cauliflower until golden helps develop a deeper flavor and reduces moisture for better patty consistency.
  • Adjust spices according to your preference; the recipe supports variations like curry powder, chipotle flakes, or berbere.
  • The chickpea flour binds the mixture but you may substitute it with breadcrumbs or other flours as needed for texture.

Nutrition Information

Calories 82kcal (4%) Carbohydrates 14g (5%) Protein 6g (12%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 337mg (14%) Potassium 321mg (7%) Fiber 6g (24%) Sugar 2g (4%) Vitamin C 24mg (27%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 burgers

Amount Per Serving

Calories 82

% Daily Value*

Calories 82kcal 4%
Carbohydrates 14g 5%
Protein 6g 12%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 337mg 14%
Potassium 321mg 7%
Fiber 6g 24%
Sugar 2g 4%
Vitamin C 24mg 27%
Calcium 30mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.