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Firm Veggie Burgers with Chickpeas & Cauliflower

5 from 1 reader review
Prep Time 25 minutes
Cook Time 20 minutes
RESTING TIME 1 hour
Total Time 1 hour 45 minutes
Servings 4
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Ingredients

Burgers

  • 2 cups cauliflower florets
  • 2 cups cooked chickpeas
  • 1 clove garlic, peeled and chopped
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon olive oil
  • squeeze of lemon juice
  • sea salt and ground black pepper, to taste
  • ¼ cup chickpea flour
  • 3 tablespoons oat flour
  • ⅓ cup chopped chives

Cashew "Mayo"

  • 1 cup raw cashews, soaked for at least 2 hours
  • 1 tablespoon lemon juice
  • 1 teaspoon white wine vinegar
  • 2 tsp dijon mustard
  • 2 tablespoons water, plus extra
  • salt to taste

Assembly

  • buns, bread, or boston/butter lettuce wraps
  • oil for sautéing the burgers
  • avocado slices
  • red onion slices
  • greens

Instructions

  • Set a large pot with an inch or two of water over medium heat. Place the cauliflower florets in a steamer basket. Once the water in the pot is simmering, place the steamer basket in and put a lid on top. Steam the cauliflower until tender, about 8-10 minutes. Remove the cauliflower and run some cold water over it to prevent further cooking. Towel the florets lightly and then place in the bowl of a food processor fitted with the "S" blade.
  • To the food processor, add the chickpeas, garlic, Old Bay seasoning, olive oil, lemon juice, salt + pepper. Pulse the mixture until you have a meal that clumps together when you squeeze it. You should still see little bits of chickpeas. Dump the chickpea and cauliflower mixture into a large bowl and stir in the flours and chopped chives until your mix is fully combined and the flour is absorbed. Taste the mixture for seasoning and adjust accordingly.
  • Divide the mix into 4 equal portions and form patties with your hands. Place the patties on a plate and wrap tightly with plastic wrap. Let these set up in the refrigerator for at least an hour.
  • Make the cashew lemon mayo. In a blender pitcher, combine the cashews, lemon juice, white wine vinegar, dijon mustard, salt, and 2 tablespoons of water to start. Blend the mixture on high, adding more water and scraping the sides as necessary. Keep going until you have a creamy/smooth mayo-like consistency. Scrape the mayo into a container, cover, and place in the fridge until you're ready to serve.
  • Heat a good slick  of oil in a non-stick sauté pan over medium heat. Place the burgers in the pan, maybe two at a time maximum. Fry until one side is golden and then gently flip them over. Keep moving them around the pan to achieve maximal browning on the sides. Remove from the pan when the other side is golden. Keep warm on a parchment lined baking sheet in a low oven. Repeat with remaining burgers. Serve hot with lettuce wraps/buns, cashew lemon mayo, avocado, red onion etc.

Equipment

Recipe Notes

  • Of course I love Old Bay seasoning, but you can feel free to use whichever spice blend you like based on availability.
Firm veggie burgers with chickpeas and cauliflower are hearty and robustly flavoured with Old Bay seasoning, and chives, and also come together entirely on the stovetop in about 45 minutes. Only 10 ingredients needed!