Delicious and nutritious Roasted Cauliflower Quinoa Burgers loaded with all the spices. Held together with oats, this gluten free cauliflower burger also makes for a healthy meal prep option.
Ingredients
1½cupCooked and Cooled Quinoa, 280g, or ½ cup uncooked: 90g
1large headCauliflower, 856g, about 8 cups chopped
1tspOlive Oil
2clovesGarlic
2tspPaprika
2tspOregano
2tspCumin
½tspBlack Pepper
½tspSalt
2Eggs
⅔cupInstant or Quick Oats, 60g, see notes for sub
Instructions
If using uncooked quinoa, cook according to instructions in notes.
Roast cauliflower:
Preheat oven to 375°F.
Chop cauliflower into bite-size pieces, about 1½” each.
Spread cauliflower on a large baking sheet, and toss with olive oil, paprika, cumin and oregano.
Place garlic cloves on baking sheet.
Roast for about 25 minutes until lightly browned and tender. Let cool about 10 minutes.
Make burgers:
Place cauliflower, quinoa, salt and pepper in bowl of food processor and pulse until fine and crumbly. Do not let it puree.
Whisk eggs in a bowl.
Transfer cauliflower-quinoa mix to a large bowl, add in eggs and oats, and mix until combined.
Shape burgers: Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and transfer to lightly greased baking sheet (or oiled pan).ORUse slightly wet/greased hands and and shape into ¾” thick patties.
You should have about 10.
Cook:
Bake for 25-30 minutes until light brown and. Allow to cool before removing from pan, or they will be soft.ORHeat a skillet or grill over medium, grease well with olive oil and cook burgers for 4-5 minutes each side (8-12 minutes total). Be gently when flipping - the burgers will be delicate
Assemble:
Assemble burger between toasted buns with greens, onion, tomato, and any desired toppings!
Make sure cauliflower and quinoa are both completely cooled before mixing in food processor.
To cook Quinoa:
Rinse quinoa thoroughly in cold water (to avoid any bitter taste).
Bring 1 cup water and quinoa to a boil in saucepan.
Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed.
Remove from heat and let it rest for 5 minutes. Fluff the quinoa with a fork and transfer to bowl.
Let the mixture rest for about 10 minutes before shaping them so that the oats absorb as much moisture as possible. This is required or the mix will be too runny to hold.
Lightly oil your hands when shaping patties if using hands and they are too dry.
To replace eggs, use 2 flax eggs - 2 Tbsp Flaxseed Meal + 5 Tbsp Water let rest for 10 minutes.
To replace instant oats:
Use bread crumbs
Use rolled oats and pulse in the food processor a few times so they tear up (don’t let them turn into flour).
Make Ahead:
Prepare the mix and shape burgers.
Fridge: In an airtight container for 3-4 days.
Freezer: Transfer to parchment-lined baking sheet and freeze individually. When frozen, stack with pieces of parchment paper in between, place in freezer bag and freeze. Keeps for 2-3 months.
Thaw and then cook according to recipe.
Storage:
Cook patties and cool.
Fridge: In an airtight container for 3-4 days.
Freezer: Transfer to parchment-lined baking sheet and freeze individually. When frozen, stack with pieces of parchment paper in between, place in freezer bag and freeze. Keeps about 3-4 weeks.