cauliflower quinoa burgers + avocado lime sauce
We usually only eat meat once or twice a week so I'm always trying different kinds of vegetarian burgers. These are easily at the top of my list. The cauliflower adds some earthiness and the quinoa creates a great crispy crust. Don't skip out on the sauce either! It would make a perfect marinade or even a dip for veggies. I would know because I ate almost an entire bag of carrots with it post burger consumption. Oops. Lets's go!
Avocado Lime Sauce
- 1 whole avocado
- 1 cup fresh parsley
- 2 cloves garlic, roughly chopped
- 1 lime, juiced
- 1/3 cup olive oil
- 1/4 cup water
- 1/4 cup cashews (sub pine nuts or shelled pistachios)
- salt and pepper to taste
Pulse all ingredients except nuts in food processor until smooth.
Add in nuts and pulse until desired consistency. I left mine slightly lumpy.
Serve on top of your burger.
One thing to keep in mind with sauces like this is the balance of flavor. Feel the freedom to add more of one ingredient to achieve the right balance and taste as you go. If initially it tastes to acidic (too much lime) add more avocado. If you added too much salt throw in a drop of honey. If it's too thick for your liking add more olive oil etc.
Cauliflower Quinoa Burgers
This recipe easily makes 10 burgers so it's a great meal to prep and eat for lunches throughout the week, store in your freezer, or make for guests.
- 3/4 cup quinoa
- 1 head cauliflower (about 5 cups), cut into florets
- 4 Tbsp olive oil, divided
- A couple shakes of your favorite seasonings- I used salt, pepper, chili powder, paprika, garlic powder, and a hint of cumin
- 3/4 cup breadcrumbs
- 1 cup shredded cheese- pretty much any shredded cheese will be awesome. I used an Italian blend but sharp cheddar, gruyere, or pepper-jack would be delicious as well.
- 3 eggs
- Topping ideas- shredded cabbage, tomato, red onion, cucumber, more cheese (I added feta because yum), flavored mayo, avocado lime sauce
Cook quinoa according to package directions, set aside.
Heat oven to 400 degrees. On a baking sheet combine 2 Tbsp olive oil with cauliflower florets. Toss with your desired seasonings to coat and roast for 25 minutes or until fork tender, stirring halfway through the cook time.
Once roasted, pulse the cauliflower in a food processor until small chunks form. Do not over-pulse into a puree, we want some texture!
Pour the pulsed cauliflower into a mixing bowl and add in the cooled quinoa, breadcrumbs, shredded cheese, eggs, and a few more shakes of the seasonings you used on the cauliflower. This ended up being around a 1/4-1/2 tsp of each. Mix until completely combined and shape into burgers.
Place onto a parchment lined baking sheet and freeze for 15 minutes. This solidifies them a bit and helps them stay together when cooking. If you haven't made grain based burgers before they definitely are more delicate than meat. Flip slowly and carefully when cooking.
Heat olive oil in a skillet over medium-high heat and cook burgers until browned and crispy on one side then flip, about 4-5 minutes.
Serve up with desired toppings and avocado lime sauce.
Recipe modified from Pinch of Yum