Chickpea Cauliflower Burger (Print Version)
Satisfying plant-based patties with roasted cauliflower and chickpeas, spiced with cumin and smoked paprika.
# What You'll Need:
→ Vegetables & Legumes
01 - 1½ cups (240 g) cooked chickpeas, or canned chickpeas drained and rinsed
02 - 2 cups (200 g) cauliflower florets
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
05 - ½ cup (15 g) fresh parsley, chopped
→ Binders & Add-ins
06 - ¾ cup (75 g) breadcrumbs (use gluten-free breadcrumbs if needed)
07 - 1 large egg (or 1 flaxseed egg for vegan option)
08 - 2 tablespoons olive oil
09 - 1 tablespoon lemon juice
→ Seasonings
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon ground coriander
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ To Serve
15 - 4 burger buns (gluten-free buns if needed)
16 - Salad greens, sliced tomatoes, pickles, and desired sauces
# How to Make It:
01 - Preheat oven to 400°F (200°C). Arrange cauliflower florets on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20 minutes until tender and lightly golden. Remove from oven and let cool slightly.
02 - Combine chickpeas, roasted cauliflower, red onion, garlic, and parsley in a food processor. Pulse until cohesive but retaining some texture for bite.
03 - Transfer the mixture to a mixing bowl. Add breadcrumbs, egg (or flaxseed egg), lemon juice, cumin, paprika, coriander, salt, and pepper. Stir thoroughly until evenly combined. With damp hands, shape into 4 equal patties. If the mixture is too wet, add additional breadcrumbs 1 tablespoon at a time.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook patties 4 to 5 minutes per side until golden brown and heated through.
05 - Toast burger buns if desired. Layer each bun with a patty, salad greens, sliced tomatoes, pickles, and your favorite sauces or toppings. Serve immediately.
# Expert Advice:
01 -
- The smoky cumin and paprika combination tricks your brain into thinking this is way more indulgent than it actually is.
- They hold together beautifully without turning into dense little hockey pucks, which is the downfall of so many veggie burgers.
02 -
- If your patties are crumbling, the mixture is too dry and needs another half tablespoon of lemon juice or a tiny splash of water to bring it together.
- Letting the shaped patties rest in the fridge for 15 minutes before cooking firms them up dramatically and makes flipping almost foolproof.
03 -
- Pulse the food processor with intention. Overprocessing turns everything into paste, and underprocessing leaves you with chunky pieces that fall apart. Aim for the texture of a rough hummus with visible flecks.
- The single biggest improvement you can make is tasting the raw mixture for seasoning before shaping the patties. A little extra salt or a pinch more paprika at this stage saves you from a bland burger later.