Healthy burger alert! I’m a vegetarian, but that doesn’t mean I don’t crave meat sometimes. There are certain things that you just crave, plain and simple. Burgers are one of those foods. And of course I’ve had black bean burgers but sometimes those can just be so *blah* bland. They get a bit boring and in all honesty, black beans are not the best base for all sorts of different toppings! Cue in the cauliflower quinoa burgers. These things are INSANE! They’re so good and super easy. Plus you can eat one (or two) and not feel bad about yourself because it’s basically all veggies and healthy grains! Seriously, these are the bomb-dot-com.
3/4 cup uncooked quinoa
1 head cauliflower
4 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tsp cayenne powder
1 tsp roasted garlic powder
3/4 cup Italian breadcrumbs
3/4 cup Panko breadcrumbs
3/4 cup Shredded pepper-jack cheese
powerful blender or food processor
Chipotle mayo (1/2 cup mayonnaise, 1/2 cup sour cream, juice from 1 lime, 1 tbsp adobo sauce)
Preheat your oven to 400 degrees Fahrenheit.
While it is preheating, cook the quinoa in your rice cooker with the brown rice function using 1 cup of water. When it is done, remove from the cooker and allow to cool.
While the quinoa is cooking, cut the cauliflower into florets and transfer to the baking sheet. Drizzle the cauliflower with olive oil and sprinkle with the seasonings. Cook in the oven for 20-30 until it is browned; take out and stir around halfway through. Let it cool. Pulse in your blender or food processor to make it a small crumble. Do not over blend into a puree.
Mix together the cauliflower, quinoa, breadcrumbs, cheese, and the eggs. Form the mixture into 10 patties. If it seems to still be a bit too wet, add a little bit more breadcrumbs.
Preheat the Grillet to 400 degrees Fahrenheit. Cook 4 patties at a time, for about 5 minutes per side until golden brown. Assemble the burgers with some of the Chipotle mayo and other toppings.