A recipe for Asian peanut-ginger cauliflower veggie burgers, perfect for topping a big salad or between a bun. Makes 6 so there’s extra to freeze!
Happy Thursday! Popping in with a quick recipe for you all, because one can never have enough recipes for veggie burgers 🙂
Running around like a chicken with my head cut off today, so I can’t stay long. My goal for January is GSD (Get Shit Done). Basically, clearing out things that have been on my to do list far too long (Weeks! Months!!) so I can approach the rest of the year with a growth mindset.
Buuuuttt, then Clemson decided to make it to the National Championships so obviously we’re going to Arizona to cheer them on. Have you seen our hype video? It actually gave me chills, and even brought a little tear to my eye. It’s probably silly to care so much but I have major love for my alma mater and football game memories are a huge part of that. Fun fact – Clemson was the only school I applied to. I put in my application as soon as they were accepting them and was the first person in my 1,000-something graduating class to find out where they were going to college. I hope you’ll cheer us on next Monday! Unless you went to Alabama – then you get a pass. Can’t help but feel like it’s a good guy vs bad guy game (we’re obviously the good guys 😉 )
I digress. These veggie burgers are lightened in both calories and texture with the addition of cauliflower. I used this recipe for cauliflower falafel burgers from Cookie + Kate as a base, then went with the flavor profile of Hummusapien’s ginger peanut burger. I’ve been on a big Asian/Indian food kick recently, a trend I think you’ll start to pick up on in my upcoming posts. What’s great about this recipe is that it makes 6 burgers, perfect for freezing a couple extras to reheat later.
Be sure to check out my other favorite veggie burgers below the recipe!
And go Tigers!
- ⅓ cup uncooked quinoa (or 1 cup cooked)
- ½ large head of cauliflower, cut into florets (~ 12 ounces)
- 1 can chickpeas, drained and rinsed
- 1 jalapeno, seeded and finely chopped
- 2 green onions, chopped
- ½ cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup oats
- Bring quinoa and ⅔ cup water to a boil in a small pot. Cover, reduce heat to simmer, and cook 15 minutes, until water has absorbed. Remove from heat and let sit covered to finish steaming. Pour off any liquid and set aside until ready to use.
- Preheat oven to 375 degrees.
- Place cauliflower florets in a food processor and pulse until they form a quinoa-like consistency. You may have to stop and stir halfway.
- Place chickpeas in a large mixing bowl. Mash with a potato masher until they form a chunky mashed potato consistency. Add the cooked quinoa, chopped cauliflower, jalapeno, green onions, cilantro, garlic, soy sauce, peanut butter, salt, black pepper and red pepper flakes. Stir to combine.
- Add oats to the food processor. Blend until it forms a bread-crumb consistency. Add oats to the cauliflower-chickpea mixture, and stir until fully combined.
- Spray a large baking sheet with olive oil. Form 6 patties with burger mix, pressing down to flatten slightly. Spread evenly on the baking sheet, spray with additional oil. Place in the oven and bake 35-40 minutes until golden.
More of my favorite veggie burgers: