Perfectly seasoned, roasted cauliflower, chickpeas, fluffy quinoa, eggs, parmesan, breadcrumbs and spices all mixed up to form these delicious, sturdy veggie burgers that will soon become your new favorite veggie burger!
Are you ready for this? The greatest veggie burger ever made or even possibly ever eaten is HERE! This Chickpea Cauliflower Burger is so good that even the non-vegetarian eaters will jump for joy! A good veggie burger is hard to come by and not that easy to come up with, at least for me anyway. But I am determined to bring you a veggie burger so good you will be making it all the time. It’s DELICIOUS! Seasoned, roasted cauliflower, protein packed chickpeas and quinoa are the star ingredients that round out the PERFECT VEGGIE BURGER! I know, lot’s of exclamation points but that is how I have to express my excitement about this Chickpea Cauliflower burger in writing, ha ha.
Another favorite veggie burger is this Incredible Black Bean Burger that always get’s raving reviews. Both are perfect meal prep recipes as well.
Things to LOVE about this Veggie Burger
- Easy recipe – Does not have a crazy long list of ingredients – only 5 main ingredients with some spices mixed in.
- Stores perfectly in the fridge all week long
- Super sturdy and does not fall apart – an unfortunate character of other veggie burgers I have tried.
- Packed with flavor and plant-based nutrients
How to make these amazing Chickpea Cauliflower Burgers
Roast the Cauliflower: This is so easy and my mom’s new favorite way to eat cauliflower. Toss the cauliflower florets in some olive oil, garlic powder, chili powder, salt and pepper. Place onto a baking sheet and roast in the oven at 400 degrees F for 20 minutes. The cauliflower comes out perfectly flavorful and crispy every time.
Toss the roasted cauliflower into a food processor along with the rest of the ingredients. Pulse that all up, form into patties and place in the freezer for 15-20 minutes to allow the burgers to firm up and hold their shape.
Heat up a cast iron skillet with some olive oil on the stovetop to medium-high heat and cook the burgers 4 at a time for about 3-4 minutes per side.
I cannot wait to hear what you all think if this Chickpea Cauliflower Burger Recipe! I hope you love them as much as I do!
Can you freeze veggie burgers?
YES! These are perfect for freezing and they reheat really well. To freeze simply cook the burgers, let them cool completely, place them onto a parchment line baking sheet and place them into the freezer for at least 30 minutes. Remove, wrap each burger individually in plastic wrap, place them into an airtight container and freeze for up to 3 months. Isn’t that great!
To reheat just remove them from the freezer, let them defrost on the counter for about 30 minutes then cook them per the instructions in the recipe.
- 1 head of cauliflower cut into florets - about 2 cups
- 1 tablespoon of olive oil
- 2 tablespoons garlic powder
- 2 tablespoons chili powder
- Salt and pepper
- 15 oz can chickpeas, drained and rinsed
- 2 eggs, lightly beaten
- 1/2 cup cooked quinoa
- 3/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons minced parsley
- 2-3 tablespoons olive oil
Roast the Cauliflower:
- Preheat the oven to 400 F degrees
- Place the cauliflower into a mixing bowl, drizzle it with 1 tablespoon olive oil, 1 tablespoon chili powder, 1 tablespoon garlic powder and salt and pepper and toss.
- Place the cauliflower onto a sprayed baking sheet and roast it in the oven for 20 minutes.
- Remove and set aside to cool for 5-10 minutes.
Make the burger mixture:
- Add the roasted cauliflower to a food processor and pulse a few times to break it down.
- Add the chickpeas, 2 eggs, 1/2 cup quinoa, 3/4 cup breadcrumbs, 1/2 cup parmesan, 1 remaining tablespoon of chili powder, 1 remaining tablespoon of garlic powder, 2 tablespoons chopped parsley, 1 tablespoon olive oil, salt and pepper to the food processor with the cauliflower and pulse until it forms a semi stiff batter. Add more olive oil if needed to get it all incorporated. You can also add more breadcrumbs if the mixture appears to be too wet.
- Form the batter into 6 round patties, using wet hands and place them onto a plate or small baking sheet and put them into the freezer for 15-20 minutes to allow them to firm up and hold their shape.
Cook the burgers:
- Remove the burgers from the freezer and heat up a cast iron pan with 1 tablespoon olive oil to medium high heat on the stovetop.
- Add the burgers 4 at a time and cook for about 3-4 minutes per side. Once you see the bottom starting to get crispy then you know they are ready to flip.
- Serve the burgers on toasted burger buns with some pesto, chipotle mayo (mayo mixed in with adobo sauce), mayo mixed with dried basil or just some fresh arugula and tomatoes drizzled with lemon. They are so good!
- If the mixture is too wet then add some more breadcrumbs to thicken it up.
- These burgers store great in an airtight container in the fridge for up to 5 days. To reheat just add them to a cast iron pan with some olive oil on medium-low heat and cook for 1 minute per side or just reheat in the microwave for 30-60 seconds on high.
- You can also freeze these veggies burgers after they are cooked. Just let them cool completely, place them on a baking sheet lined with parchment paper and place them into the freezer for at least 30 minutes. Remove them, wrap then individually in Saran Wrap and place them into a freezer friendly bag or container and freeze for up to 3 months.
- To make these vegan you can simply sub the egg for flax egg and sub the parmesan cheese with vegan nut and seed parmesan.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 167 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 33mg Sodium: 299mg Carbohydrates: 25g Fiber: 8g Sugar: 5g Protein: 10g