Told ya I was into Cauliflower lately?. I am super pumped to share a new meatless burger made with cauliflower. It’s seriously sooooo GOOD!
These burgers are literally everything I was hoping for. They’re a bit spicy, fresh tasty because of my creamy guacamole, and finally, I love their crunchy crispy texture!
My friends, I truly, honestly, deeply and very seriously LOVE a good meatless burger. I love a made-from-scratch veggie burger way MORE than a traditional burger. My husband on the other hand, he’s still a fan of a good grass-fed burger. He definitely enjoys my adventurous side and creative recipes, but he is hands down, a carnivore.
But personally, I love the texture, flavor, and taste of a veggie burger and if I don’t have a homemade one in my freezer, I have a package of these or these. They are a convenient plant based protein source for me, and maybe for you too?
It’s amazing how creative you can get with this veggie! I have made toast with a runny egg, Cauliflower steak sandwiches, Risotto, Pizza, Popcorn, and of course, smoothie bowls using this favorite veggie. Today I bring you Cauliflower burgers! SOOOOO GOOOOD.
Like all meatless burgers I’ve made, or have had frozen, they want to crumble a bit. But I have found with enough eggs and a little cheese, yes I said cheese, you can enjoy a fully intact and tasty veggie burger.
Remember I am all about 80/20 and since I have no issues with a little raw cheese occasionally, especially in or on a burger. To be frank, if you’re going to have a burger, just eat one the way you like it. With cheese?.
So these burgers not only hold together, but they get a lusciously golden brown exterior that is screaming to be smeared with sauces and toppings and packed into a sourdough or sprouted bun. Or eat open faced like me!
The other thing I love about a meatless burger they are not as heavy and I just feel better about eating one, espeically the night before I have a track workout planned. There is something about running on the track. It just seems magical.
I ran this same workout on the Luce Line Trail but each 10K rep was faster on the track then when I previously ran it on the trail, even though the trail is a flat out and back run. I am not sure why…but the track, as intimidating as it can be, is also a bit magical. 5.4.3.2.1 GO THANKS Mel Robbins!
Ok I hope I have convinced you to not only fall in love with a meatless burger, but to every once in a while, get your butt to the track and experience some magic!
CAULIFLOWER BURGERS
INGREDIENTS:
For the Cauliflower Burgers….
- 3/4 cup uncooked quinoa
- 1 head cauliflower (about 6 cups florets)
- 3–4 tablespoons oil, divided
- a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
- 1/2 teaspoon garlic salt OR just a minced garlic clove or two
- 3/4 cup breadcrumbs or ground almonds
- 3/4 cup shredded cheese of your choice…I used sheep milk Mangchego
- 3 eggs
- 1 1/2 teaspoon salt
burger toppings
- Guacamole
- Fresh greens
- Red onion slices
- Sprouts
- Fresh tomato slices
- Caramelized onions and mushrooms
DIRECTIONS:
- Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy. I kept back 2 tablespoons to stir in at the end for extra crunch (optional).
- Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together. We don’t want PUREE here, but we do want enough mushiness to help it all stick together.
- Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs or almonds (I used almonds), cheese, eggs, salt, and another teaspoon or two of spicy seasoning as much or as little spice as you like. Form 10 patties.
- In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
- Arrange the burgers with your choice of toppings.
NOTES:
For a gluten free version, be sure to use the almond meal instead of the breadcrumbs. It won’t hold together quite as nicely, but it’s still delicious.
Because I have so much garlic on hand, I added a few cloves of roasted garlic – highly recommend. It was delicious. We just roasted the cloves at the same time as the cauliflower, but wrapped in foil and drizzled with oil.
Cooked burgers can be kept in the fridge for 2 days but they freeze really nicely, too.
What is your favorite veggie burger? Recipe please!
How often do you incorporate track workouts and do you find yourself speedier on a track?
When is your next race?
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