Veggie Burgers Two Ways with Cauliflower ‘Buns’

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Ever since I started learning how to cook, I wanted to come up with the ‘perfect veggie burger,’ something that could be eaten like a meat burger, but without the hockey puck texture of some of those meatless burgers one finds in the grocery’s freezer section.

The first two recipes are the product of many years and many (Sorry, Mom) experiments, and work well on their own really well. I’ve used them as part of breakfast sandwiches in an English muffin with egg and cheese, on top of spaghetti squash with sauce, or salad greens with some hummus and salsa in place of dressing. The final recipe is a modification of one from the wonderful site My New Roots (http://www.mynewroots.org/site/).

Together, they make an amazing burger!

Chia-Carrot burgers
Copyright 2015 by Lauren Bradford (aka The Food Puzzler)

– 4 cups shredded carrots
– 1/2 cup chia seeds
– 1 can beans, smushed
– 1 cup rice, cooked
– 1/4 cup spelt
– 1/4 cup pulsed onion
– 1 egg
– salt pepper onion/garlic powder to taste

Combine and let sit for 10-15 minutes before forming into patties. Bake at 325 degrees for about 25 minutes, until the patty is cooked through and at 165 degrees internal temperature.
Enchilada Mushroom Burgers
Copyright 2015 by Lauren Bradford (aka The Food Puzzler)

– 8 oz shrooms sautéed with 1/2 medium onion, water and 1/2 cup enchilada spices
– 1/4 cup flaxseed
– 1 can beans, smushed
– 1 cup rice, cooked
– 1/4 cup spelt
– salt pepper onion/garlic powder to taste

Combine and let sit for 10-15 minutes before forming into patties. Bake at 325 degrees for about 25 minutes, until the patty is cooked through. This patty doesn’t contain eggs so it doesn’t need a temperature check smile emoticon

The final part was the ‘bun,’ and I found the perfect inspiration at My New Roots: http://www.mynewroots.org/site/2015/09/cauliflower-buns-bagels/ (note, in my modification, I didn’t use the psyllium husk or nutritional yeast, mainly because they aren’t easily available around here).

Cauliflower-Walnut ‘Buns’
Adapted 2015 by Lauren Bradford from lovely My New Roots recipe

1 head cauliflower, pulsed small
1 cup walnuts, small pieces
2 eggs
1/2 cup whole flaxseed
1/4 cup spelt or flour of choice
1 tsp each salt, black pepper, red pepper, garlic powder, onion powder, and parsley

Combine all ingredients and form into 12 patties.

Bake at 350 degrees for 25 minutes, rotating the pans halfway through the baking process. They’ll get nice and golden on top.

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