Cauliflower Burger with Sweet Potato Fries and Bell Pepper Cream
Though I love my veggie burgers, I have never been a huge fan of the traditional burger in a bun. This cauliflower burger is a CRAZY delicious vegan dinner that even the best meat-eater can get behind. Believe me.
Servings: 2
Calories: 521kcal
Ingredients
For the burgers (Makes 2 small burgers each)
- 1.5 cups cauliflower florets
- 1 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
- 1/3 cup onion finely chopped
- 1 clove garlic minced
- 1/2 tbsp fresh grated ginger (1 inch = 1 tbsp grated = 1 tsp powder)
- 1 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- 1 tsp paprika powder
- 2 tbsp flour of your choice (GF if needed)
- 1/4 lime/lemon juice only (use less if using lemon)
- sea salt to taste
- black pepper to taste
For the fries
- 2 big sweet potato (any color or variety) cut into fries
- 2-3 tbsp extra-virgin olive oil
- black pepper to taste
- 1 tsp ground cumin seeds
- 1/2 tsp garlic powder
For the salad
- 1-2 cups salad greens of your choice
- 1/3 cup cherry tomato quartered
- 1/3 cup cucumber diced
For the sauce:
- 1/2 cup cashew/sour cream
- 1/4 cup bell pepper (capsicum, any color)
- 1/4 cup fresh parsley
Instructions
- Preheat oven to 400F or 200C.
- Add cauliflower to a baking sheet or oven-safe dish. Drizzle with a little olive or melted coconut oil. Roast cauliflower until tender and crisp. This will take about 20-30 minutes. Or boil cauliflower until tender. This will take about 10-15 minutes. (FYI: sweet potato fries also go in the oven so if you have a small oven that can't contain 2 baking sheets, boil cauliflower instead)
- Meanwhile, heat a skillet with a little cooking oil. Saute onion for 2-3 minutes, then add garlic, ginger, cumin, coriander, salt, and pepper, cook until onions are soft.
- Cut sweet potato fries. Add to a baking sheet, drizzle with olive oil or melted refined coconut oil, and herbs. Toss to combine. Roast in the oven for 20-30 minutes. Toss half way to roast evenly.
- When cauliflower is ready, allow to cool under running water.
- Mash cauliflower and chickpeas. Add onion mix, lime juice, flour, and season with salt and pepper to taste.
- Mix/mash well to combine. Make burger patties. Add more panko if too wet, or add a little water if too dry.
- Cook burgers in a skillet over medium heat, turning until they are golden brown on each side.
- Blend/mix sauce ingredients until smooth.
- Serve burgers with a green salad, sweet potato fries and cashew sauce.
Notes
- To save some time in the future you could make a big batch of these burger patties and freeze them for later. Line uncooked patties on a very large baking sheet lined with parchment paper. Cover with wrap and freeze the patties for about 45-60 min. Place in freezer bags. Keep parchment paper between different layers so they don't stick together.
- Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)
- Ever since I became a vegan I have been hooked to cashew sour cream. Find my recipe for it HERE.
Interesting Read(s):
- Living With Non-Vegans: A simple Guide on How to Survive in a Non-Vegan Household
- Plant-Based Diet and Brain Health; How a Plant-Based Diet Rejuvenates the Brain
- Nutritional Benefits Sweet Potato vs Regular Potato