Description
These Cheddar Cauliflower Burgers are a delicious and healthy vegetarian alternative to traditional burgers, combining roasted cauliflower, cheddar cheese, and spices to create flavorful patties. Served with tangy pickled red cabbage and a fresh herb avocado pesto, these burgers are perfect for a satisfying meal in under an hour.
Ingredients
Burger
- 1/2 large head cauliflower, broken into florets
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 1 cup cooked white rice
- 1/2 cup grated cheddar cheese
- 1/4 cup panko breadcrumbs
- 1 egg
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 buns
Pickled Cabbage
- 1/2 cup shredded red cabbage
- Distilled white vinegar, enough to just cover cabbage
Herb Avocado Pesto
- 1/2 cup cilantro
- 1/4 cup parsley
- 1/2 avocado
- 1 clove garlic
- Juice of 1 lime
- Salt and pepper, to taste
- Water, to thin pesto as needed
Instructions
- Roast the Cauliflower: Preheat the oven to 400°F (200°C). Spread cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 15 minutes until edges start to turn golden brown. Remove and let cool.
- Rice the Cauliflower: Once cooled, pulse the cauliflower in a food processor a few times until finely chopped but not mushy. Transfer to a large mixing bowl.
- Make the Burger Mixture: Add cooked rice, grated cheddar, panko breadcrumbs, egg, chili powder, cayenne pepper, salt, and pepper to the bowl with cauliflower. Stir well to combine all ingredients thoroughly.
- Form Patties and Bake: Shape the mixture into 4 evenly sized patties and place them on the baking sheet. Bake for 20 minutes, flipping the patties halfway through to ensure even cooking.
- Pickle the Cabbage: While the burgers bake, place shredded red cabbage in a bowl and pour enough distilled white vinegar over it to just cover the cabbage. Let it sit to pickle while you prepare the other components.
- Prepare the Herb Avocado Pesto: In a food processor, combine cilantro, parsley, avocado, garlic, lime juice, salt, and pepper. Process until smooth, scraping down the sides as needed. Add water gradually while running the processor to reach your desired pesto consistency.
- Assemble the Burgers: Spread the herb avocado pesto on the top and bottom of each bun. Place a cooked cauliflower patty on the bottom bun, top with pickled cabbage, then cover with the top bun. Serve immediately.
Notes
- For a vegan version, substitute the egg with a flax egg and use a vegan cheese alternative.
- Make sure not to overprocess the cauliflower to avoid mushy patties.
- Use day-old cooked rice for better texture in the burgers.
- Adjust spices to your heat preference by increasing or reducing cayenne and chili powder.
- Pickled cabbage can be made ahead and stored in the fridge for up to 3 days.
