Spicy Cauliflower Burgers

Recipe

Main Dish
Spicy Cauliflower Burgers

Primary Media

Cauliflower burger served on a white plate

User Rating

3.8 out of 5 stars
Rate it:
5 ratings

Recipe Data

12
Servings
15min
Prep
45min
Total

Recipe Wellness Badges

Author

Save Options

Description

Use Hy-Vee Short Cuts riced cauliflower to make your own spicy cauliflower burgers.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
Cauliflower Burgers
¾ c.quinoa, uncooked
1 ¼ c.water
2 tbsp.Gustare Vita olive oil
6 c.Hy-Vee Short Cuts cauliflower rice
1 tbsp.Hy-Vee ground cumin
2 tsp.Hy-Vee paprika
1 tsp.Hy-Vee cayenne pepper
2 clove(s)garlic, minced
¾ c.Hy-Vee plain panko breadcrumbs
¾ c.shredded pepper jack cheese
3Hy-Vee large eggs
1 ½ tsp.Hy-Vee salt
12Hy-Vee Bakery whole wheat hamburger buns, optional
Optional Toppings
Purple cabbage
Fresh cilantro
Bolthouse Farms salsa ranch salad dressing

Things To Grab

  • Small saucepan
  • Large skillet
  • Large bowl
  • Charcoal or gas grill or large nonstick skillet
  • Spatula

Directions

  1. In a small saucepan over medium-high heat, combine quinoa and water. Cook until water is absorbed, about 20 minutes. Set aside and cool.

  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add cauliflower, cumin, paprika, cayenne pepper, and garlic. Cook 5 to 6 minutes until crisp-tender.

  3. In a large bowl, combine quinoa, cauliflower, breadcrumbs, cheese, eggs, and salt. Form into 12 patties.

  4. Preheat a charcoal or gas grill or a nonstick skillet over medium heat. Add cauliflower patties and cook until golden brown, about 4 to 5 minutes. Carefully flip, and cook an additional 4 to 5 minutes. If desired, serve on whole wheat buns with desired toppings.

Nutrition facts

Servings

140 Calories per serving
1 cauliflower burger

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 55mg
  • Sodium: 390mg
  • Total Carbohydrates: 14g
  • Protein: 7g

Daily Values

0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%

Recipe Source:

Featured KCCI recipe on May 20th, 2018