Cauliflower Bean Burgers.
Might be my most vegan-sounding recipe ever!
I accepted my quirky recipe names a long time ago.
So, why Cauliflower Bean Burgers? Why not?!
I know there are many cauli lovers out there, and you’d probably love a wholesome vegan burger recipe using this cruciferous.
But you know what? My husband isn’t a great lover of cauli, and neither is one of our girls… and yet the whole crew loves these Cauliflower Bean Burgers!
In fact, it’s time I make them again. I developed the recipe a looong time ago, as it was one I intended for PPF. As I’ve mentioned before, I had too many recipes for that one book, so this is one I kept in my pocket – uh, on my stovetop.
They especially loved them using the roasting technique, detailed in the recipe. If you’re a fan of my roasted cauli recipe (many of you are!), then try the roasting option. It gives these Cauliflower Bean Burgers a deeper, nuttier, richer flavor. If you’re shorter on time, the steaming option will be better for you – just be sure to remove excess water from the cauli (and the beans) as noted in the recipe. This will yield a firmer, more flavorful burger.
Alright then, I think we are ready to cook! Let me know how you like these. x Dreena
p.s. Thank you for all your enthusiasm about the diabetes cookbook. I received emails, comments on the post and also on social. If you are loving the book, please take a minute to share a positive review on amazon. It is very helpful for the book’s visibility and overall reach. Thank you.
Cauliflower White Bean Burgers
- 2 cups raw cauliflower florets (or 2 1/2 - 3 cups if roasting, see note)
- 2 cups white beans (rinsed/drained/patted dry to remove excess moisture if using canned)
- 1 small clove garlic can use larger clove, keep in mind garlic not being precooked
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tbsp tahini (try to get the (try to use thicker/drier portion at bottom of jar rather than looser/oilier at top)
- 2 tbsp white part green onions
- 2 tbsp nutritional yeast
- 2 tsp light miso (I like chickpea miso, but can use light soy-based)
- 11/4 tsp salt
- freshly ground black pepper to taste
- 1 tbsp red wine vinegar
- 1 1/2 cups cooked and cooled brown rice (can substitute cooked quinoa, but see note)
- 1 1/2 - 2 cups rolled oats see note
First, steam the cauliflower until just tender, and then cool. You can use a steamer basket, or simply place florets in about 1/2–1 inch of water in a pot, cover, bring to a boil, reduce heat and allow that to steam the cauliflower. It should take just about 4–5 minutes. (Alternatively, you can roast the cauliflower, see note). Drain well and let cool while preparing other ingredients. Add all ingredients except oats to a food processor. Puree until well combined, then pulse in the oats. Transfer mixture to the fridge and let chill for about an hour. If the mixture is still loose, stir in the extra 1/4–1/3 cup oats). Take scoops of the mixture and shape into patties. To cook, heat a non-stick skillet over medium heat (you can wipe the surface with a little oil to help keep them from sticking, but if you have a very good nonstick pan you won’t need it). Cook patties, about 5–7 minutes on first side, and then another 5–7 minutes on second side until golden brown. These patties are fairly soft, but hold their shape well if not flipped too much. Serve as patties with a sauce and side dishes, or more like a burger with fixings of choice.
- Rice/Quinoa Note: If using quinoa, you will likely need extra oats to firm the patties. For rice patties, 11/2 cups is enough, and you may be okay with even 1 cup (esp if you want to serve these as softer patties rather than burgers). For quinoa, I typically need 11/2 cups plus another few tablespoons to firm the patties.
- Note: An alternative to steaming the cauliflower is to roast it. With roasting, the flavor intensifies, so the patties will taste a little more like cauliflower, but the roasting will also add some nutty flavor. Roasting will also reduce the volume of the cauliflower quite a bit, so you can use 21/2–3 cups of florets. To roast, place the florets on a baking sheet lined with parchment paper. Sprinkle with a pinch of salt, and place in an oven set at 400. Roast for 35–45 minutes until golden, tender, and reduced in size.
- Serving Suggestion: Try pairing with a cranberry sauce, either on buns or to serve with the burgers on their own along with salad and side veggies like the Balsamic Glazed Yam Fries
food photography: Nicole Axworthy