Mrs P’s aromatic cauliflower veggie burgers

It’s our final couple of days in the flat now before we move house so we’re amidst a chaos of boxes and clutter. I’ve been trying to use up a lot of what we have in the fridge along with some cupboard staples and thought I’d try making some simple cauliflower burgers.
As you all know from a few of my previous recipes, cauliflower is one of my favourite vegetables. It is so versatile and has a nutritional list of goodness and health benefits to match. I thought it would work perfectly as a burger base with other vegetables and spices and I’m not ashamed to admit that they turned out to be delicious.
I made enough to make sure I could have a couple to take to work for lunch the next day and enough to send away with my husband on a long train ride.
These would be perfect for a starter, kids dinners, picnics and could even work on the BBQ. I served ours with a homemade plum tomato salsa and green olives, they were filling and flavoursome.

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What you need:
Makes 8 burgers in total

*Half a large cauliflower
*1 carrot, grated
*2 large eggs   (note: if you are not using large eggs then I would recommend using 3 to ensure the mixture binds!)
*1/4 cup linseeds
*2 mushrooms
*1/2 cup almond meal
*3 spring onions
*1 clove garlic
*1/2 tsp cayenne pepper
*1/2 tsp pepper
*1 tsp sea salt
*1 tsp thyme
*1/2 lime

Directions:

  • Pre-heat oven to 180°c
  • Cut the cauliflower in to small florets and place in to the food processor. Process until cauliflower has a rice / grain like texture. Place in to a mixing bowl
  • Place the spring onion, garlic and mushrooms in to the food processor and blitz until finely chopped. Transfer mixture in to cauliflower and combine
  • Combine all the rest of the ingredients and fully mix
  • Place ingredients into a ramekin or mould and pack firmly into the bottom until around one inch thick. Turn out on to a flat surface and repeat until all the mixture is used up
  • Place 1 tbsp coconut oil in a hot pan and fry both sides until golden
  • Place all burgers on to a baking sheet and transfer to the oven for around 10 minutes
  • Serve immediately with homemade tomato salsa and fresh salad

NOTE: I use a ramekin to firmly pack my burgers in to shape- this helps them to bind and stay together once you transfer them to a pan. I recommend using a cake / pie slicer to transfer the buger to a pan as they are delicate

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Vegetarian, Paleo

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5 thoughts on “Mrs P’s aromatic cauliflower veggie burgers

    • Did you pack them in to a ramekin to really set them? What a shame! Sorry to hear that…. If the mixture seems too dry you can always add extra egg. Hope you aren’t too put off and try again sometime!

  1. Hi Mrs P!

    I’m wanting to make this tonight but my linseeds didn’t arrive in my suma order! I have ground linseeds or every other seed…what do you think would work best in your opinion?

    THANKYOU

    Jodie

    • I am so so so sorry, I don’t know how I missed this comment! Any other seed should be fine, sunflower seeds would be nice I imagine or even sesame seeds. I will have to try the recipe again with a different seed and let you know! Best, Emma x

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