Spiced Chickpea and Cauliflower Burgers
A spiced chickpea and cauliflower patty served on a wholemeal bun, loaded with your favourite salad and a green curry mayo make this the new best burger in town.
Servings 4 burgers
Ingredients
- 3 cups cauliflower florets
- 1 can chickpeas, drained (liquid saved if making vegan mayo - see notes)
- 1 tablespoon olive oil
- ½ onion, diced
- 1 clove garlic, crushed
- ½ teaspoon crushed ginger
- ½ teaspoon cumin
- ½ teaspoon garam masala
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cardamom seeds
- ¼ teaspoon turmeric
- 1 tablespoon ground flaxseed
- salt, to taste
- ¼ cup gluten free plain flour
To Serve
- 4 wholemeal burger buns
- 4 slices vegan cheddar cheese
- salad (lettuce, grated carrot, cucumber, tomato etc)
- green curry mayo (see notes)
Instructions
- Heat olive oil in a frying pan on high heat. Add onions and sauté for a couple of minutes until translucent. Add in garlic, ginger and spices. Mix through for another minute until fragrant and then add cauliflower and chickpeas to the pan. Mix everything together until coated in the spices.
- Turning down the heat to medium-low, add ¼ cup water to the pan and then cover for 15 minutes allowing the cauliflower to steam, stirring every 5 to scrape the bottom to ensure it doesn’t stick. Once the cauliflower is soft, take off the heat and allow to cool slightly.
- Add cauliflower and chickpea mixture to a food processor with the ground flaxseed and a pinch of salt. Process for a minute until mixture comes together into a relatively smooth paste. It’s ok if there are still a few small lumps. Transfer the mixture to a bowl and mix through flour. At this stage the mixture will still be pretty soft and sticky. Place in the fridge for a minimum 30 minutes to chill.
- Once the mixture has chilled it will be easier to work with. With floured hands, shape 4 patties from the mixture using about ½ cup of mixture in each.
- Heat oil in a frying pan until hot and add patties. Cook for a about 5 minutes on each side or until golden and cooked through. You may need to turn your pan down to prevent burning while the patties cook all the way through.
- Assemble your burger! Lightly toast your bun and assemble the burger with the salad, patty and a generous dollop of mayo.
Notes
Green Curry Mayo - To make this, mix some Thai green curry paste through your favourite mayonnaise. If vegan, try this homemade vegan mayo recipe from Not Quite Nigella using the leftover chickpea liquid!