So I’ve said it before and I’ll say it again. We like burgers in our house. A lot.
We eat them at restaurants.
We make them at home.
We talk about them.
We rank them.
We dream about them.
Well, maybe I haven’t gone into THAT much detail, but now you know.
We also like cauliflower. A lot.
While it’s great just by itself, we turn it into pizza crust.
We turn it into fried rice.
We turn it into gratin.
And cheese sauce.
So, I guess, it was inevitable — really — that we’d eventually combine our love for burgers and our love for cauliflower into a whole new kinda love.
Cauliflower burger love.
OMG guys, this spicy cauliflower quinoa ranch burger is no joke.
I have to admit. I was BLOWN AWAY with how tasty this cauliflower quinoa burger turned out.
While a lot of the yummy factor has to do with the yummy toppings, including the avocado lime spread, crunchy red cabbage slaw, and the tangy Primal Kitchen ranch dressing drizzled over the top, the actual cauliflower quinoa burger patty holds its own.
And that’s not even mentioning the sweet potato bun I used to hold all this goodness together!
I’m tellin’ ya. If you love veggie burgers, this is for you.
If you’ve never tried a veggie burger, this is for you.
Even if you’re not a huge fan of cauliflower, this is one great new way to try it out again.
Spicy Cauliflower Quinoa Ranch Burger with Sweet Potato Bun
And definitely try this burger with a tasty drizzle of Primal Kitchen ranch dressing and on the sweet potato rolls I just shared.
Not a coincidence, my friends. Not a coincidence at all. 😉
- For The Cauliflower Quinoa Patties:
- 1 head cauliflower
- 1½ cup quinoa, cooked
- ½ cup almond meal
- ½ tsp. cayenne pepper
- 1 tsp. paprika
- 1 tsp. ground cumin
- ½ tsp. garlic powder
- 1 tsp. sea salt, divided
- 3 eggs
- For the Toppings:
- ½ red cabbage, thinly sliced
- 1 large avocado, mashed
- ¾ tsp. sea salt, divided
- 1½ tbsp. lime juice, divided
- Primal Kitchen Ranch Dressing, as needed to drizzle
- 6 Sweet Potato Buns
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper and set aside.
- Break the cauliflower into florets and lay out on a rimmed baking sheet lined with parchment paper.
- Drizzle with about a tablespoon of olive oil, the ground cumin, cayenne pepper, paprika, garlic powder, and ½ tsp. sea salt and toss to coat.
- Transfer the cauliflower to the oven and roast until until lightly browned and caramelized, about 25-30 minutes, flipping halfway through.
- Once the cauliflower is tender, allow to cool. Then, very quickly pulse in a food processor to form small, evenly sized pieces. We don't want puree the cauliflower, just to break it up into small pieces so it sticks together.
- In a large mixing bowl, combine the cooked, broken-down cauliflower, cooked quinoa, almond meal, eggs, and the remaining ½ tsp. sea salt. Mix until well incorporated.
- Form into 6 patties.
- To cook the patties, we’re going to place onto a hot pan over medium-high heat with a little olive oil and cook the patty until golden brown on each side, flipping very carefully to avoid breaking. Repeat with the remaining patties.
- Next we need to prep our other toppings.
- To make the quick avocado lime spread, combine an avocado with ½ tsp. sea salt and 1 tsp. lime juice and mash together, then set aside.
- To make the crunchy cabbage slaw, combine the thinly sliced red cabbage, ¼ tsp. sea salt, and a tbsp. of lime juice.
- For the buns, I’m using my sweet potato rolls recipe, except instead of shaping the dough into rolls, I flatten the rolls into a hamburger bun.
- To assemble the burgers, start off with spreading the avocado mash generously over the bottom bun, followed by the cooked spicy cauliflower quinoa burger, and then the red cabbage slaw. Drizzle the Primal Kitchen’s ranch dressing generously over the top, and then top off with the rest of the bun to make a seriously amazing (and vegetarian!) burger.
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