Chickpea Cauliflower Burger (Printer-friendly)
Hearty chickpea and roasted cauliflower patties, pan-seared and served on toasted buns with greens and tangy toppings.
# What You Need:
→ Vegetables & Legumes
01 - 1 1/2 cups (240 g) cooked chickpeas, drained and rinsed if canned
02 - 2 cups (200 g) cauliflower florets
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 cup (15 g) fresh parsley, chopped
→ Binders & Seasonings
06 - 3/4 cup (75 g) breadcrumbs (gluten-free if desired)
07 - 1 large egg (or 1 flaxseed egg for vegan option)
08 - 2 tablespoons olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon cumin powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For Serving
15 - 4 burger buns (gluten-free if needed)
16 - Salad greens, sliced tomatoes, pickles, and sauces as desired
# How to Make It:
01 - Preheat oven to 400°F (200°C). Spread cauliflower florets on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20 minutes until tender and lightly golden. Let cool slightly.
02 - In a food processor, combine chickpeas, roasted cauliflower, red onion, garlic, and parsley. Pulse until the mixture is cohesive but still has some texture.
03 - Transfer the mixture to a bowl. Add breadcrumbs, egg (or flaxseed egg), lemon juice, cumin, smoked paprika, coriander, salt, and pepper. Mix well until thoroughly combined.
04 - With damp hands, shape the mixture into 4 equal patties. If the mixture is too wet, add additional breadcrumbs, 1 tablespoon at a time, until it holds together.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook patties for 4 to 5 minutes per side, or until golden brown and heated through.
06 - Toast burger buns if desired. Assemble each burger with a patty, salad greens, sliced tomatoes, pickles, and your favorite sauces and toppings.
# Expert Tips:
01 -
- The smoky paprika and cumin combo makes these taste like something from a proper restaurant, not a thrown together weeknight dinner.
- They hold together beautifully in the pan, which is honestly the hardest part about veggie burgers and this recipe nails it.
02 -
- Do not skip roasting the cauliflower first because boiling or steaming it will make the patties soggy and they will fall apart in the pan every single time.
- Letting the shaped patties rest in the fridge for fifteen minutes before frying firms them up dramatically and makes flipping so much easier.
03 -
- Use your hands to mix everything because you can feel exactly when the consistency is right, and it helps break down the chickpeas just enough without overdoing it.
- Press the patties firmly when shaping them and make them slightly thinner in the center so they cook evenly and do not puff up like a meatball in the pan.