Wholesome & Flavorful: Your Ultimate Guide to Vegan Quinoa Cauliflower Burgers
These Vegan Quinoa Cauliflower Burgers have truly become a staple in our kitchen! They are incredibly satisfying, packed with flavor, and so convenient to prepare in larger batches for easy meal prep throughout the week.
This is a sponsored post written by me on behalf of Real Salt! All opinions and text are 100% mine. Thank you for supporting brands that help to support Jessica in the Kitchen!
Ah, these burgers! As a food blogger, it’s a delightful journey of discovering new culinary passions almost every week. One moment you’re convinced you’ve found your ultimate favorite, and the next, a new creation sweeps you off your feet. It’s with genuine excitement that I declare these Vegan Quinoa Cauliflower Burgers my current obsession in the world of plant-based cuisine. I hold veggie burgers to an exceptionally high standard – they must be flavorful, hold together well, and offer a truly satisfying experience. These not only meet but exceed those expectations.
To truly unlock the incredible potential of these burgers, I encourage you to embrace a few key elements. First, the secret weapon: Real Salt Garlic Salt. Its pure, unadulterated flavor is a game-changer. Then, imagine them nestled in a bun with the world’s most amazing slaw and an incredibly addictive vegan chipotle crema. The combination is simply divine. Ready to dive into the details and elevate your plant-based burger game?
My connection with Real Salt began during the Everything Food Conference last May, and it has blossomed into a fantastic partnership. They generously sent me their products to sample, and honestly, to say I was impressed would be an understatement. My husband and I quickly relegated all other salt products to the back of the pantry, giving Real Salt prime real estate. Its natural, unrefined quality instantly won us over, and the rich mineral content truly sets it apart from conventional table salts.
What surprised me most was how much less garlic I needed to use when cooking with Real Salt’s Garlic Salt – and trust me, I’m a self-proclaimed garlic queen! This blend is so robust and perfectly balanced that it effortlessly infuses dishes with deep flavor without overwhelming them. When the opportunity to collaborate with such a high-quality brand arose, I was absolutely thrilled. It’s always a pleasure to align with companies whose products I genuinely love and incorporate into my daily cooking.
These burgers are a shining example of how combining pure, natural ingredients can result in a truly exceptional dish. The philosophy behind Real Salt resonates deeply with my cooking style, which prioritizes wholesome, real food. One of the small but significant details that made me fall in love with Real Salt was that it actually caked. This might sound counterintuitive, but it’s a clear indicator that it’s 100% real, free from anti-caking agents and other preservatives found in many processed salts. It’s a small reminder that you’re using a product directly from the earth, not one that’s been heavily modified.
This natural tendency to cake means you might give the shaker a little tap on the counter before each use, but honestly, it just adds to the authentic experience for me. There’s a profound satisfaction in knowing that every ingredient on your plate comes from the best possible natural source. Beyond my admiration for Real Salt, my affection for these cauliflower burgers is equally genuine – a real love, you could say!
The inspiration for this burger came from a simple trifecta of loves: my enduring fondness for cauliflower, my appreciation for the nutritional powerhouse that is quinoa, and my constant quest for the perfect veggie burger. It’s a straightforward concept that yielded remarkable results. I’m always on the lookout for innovative ways to create plant-based burgers, and these cauliflower and quinoa patties felt perfectly aligned with the hearty, comforting flavors often associated with the autumn season.
They are remarkably easy to prepare. If you follow my journey on social media, you might have seen a glimpse of their simplicity. The process involves combining roasted cauliflower florets, fluffy cooked quinoa, homemade flax eggs (an excellent vegan binder), wholesome rolled oats, a generous dose of Real Salt Garlic Salt, fresh chopped parsley, finely diced red onion, and a touch of black pepper. Everything is then gently mixed, formed into perfectly sized patties, and pan-fried to a golden crisp in a swirl of coconut oil. The outcome is a simple yet incredibly delicious burger that defies expectations.
The Real Salt Garlic Salt truly acts as a powerhouse seasoning in this recipe. The fact that it’s one of the primary flavor agents speaks volumes about its effectiveness. You know my preference for a well-seasoned burger, and just a teaspoon and a half of this blend delivers an impressive depth of flavor. While that might sound like a significant amount, rest assured, you won’t be overpowering your burgers with salt. Its balanced composition of garlic and salt works synergistically, ensuring that each bite is robust and deeply savory, making these burgers truly unforgettable.
For me, a great veggie burger is all about the toppings! To perfectly complement these flavorful cauliflower burgers, I layered them with my absolute favorite Kale Cabbage Slaw and a creamy, tangy Chipotle Crema. But don’t stop there! Feel free to customize your burger with additional fresh greens, thinly sliced red onions, ripe tomatoes, creamy avocado slices, or even a dollop of vegan mayo. These burgers are designed to leave you feeling completely satisfied, happy, and nourished with a bounty of delicious and wholesome ingredients.
Beyond their incredible taste, these burgers offer impressive nutritional benefits: each patty delivers approximately 5.6 grams of protein, clocks in at around 133 calories, and provides a healthy 4.8 grams of fiber. It’s a win-win situation for both your taste buds and your health goals. Whether you’re looking for a hearty lunch or a light dinner option, these burgers fit the bill beautifully.
And the best part? They freeze like a dream! I always make a large batch, knowing that future me will thank me later. They’re currently residing in my freezer, ready for a quick and easy meal. Reheating them is as simple as warming any store-bought veggie burger – a few minutes in a pan or oven, and they’re ready to enjoy. In fact, they’re practically calling my name for lunch right now, so I’ll be back soon, friends. Let’s raise a metaphorical glass to these fantastic cauliflower burgers the next time we connect!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
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Ingredients
- 1 cauliflower, roasted at 425 degrees
- 1 cup cooked quinoa
- 2 flax eggs – Learn how to make a flax egg or see notes*
- 1 cup old-fashioned or rolled oats
- 1 1/2 teaspoons Real Salt Garlic Salt
- 1/4 cup chopped parsley
- 1/4 red onion
- 1/2 teaspoon ground black pepper
- tablespoon coconut oil, for pan frying
- Kale Cabbage Slaw and Chipotle Crema for burger toppings and sauce
Instructions
- Chop the florets off of the cauliflower, drizzle lightly with coconut oil and roast at 450 ° F/ 230° C. on a lined baking sheet for 15-20 minutes. Remove from oven and allow to cool slightly.
- In a food processor, add all of the burger ingredients. Pulse together until combined and it begins to come together, not too much to make it mushy, about 10 to 30 seconds. Add more Garlic Salt and black pepper to taste if necessary.
- Form into 5 regular patties, or ten slider patties if you desire.
- In a pan over medium heat, add the coconut oil.
- Add the burgers, as much as can fit in the pan without overcrowding, and cook for about 4 to 5 minutes. Flip and cook again for another 4 to 5 minutes, ensuring the burgers and cooked all the way through.
- Remove from heat and serve Serve as you desire, in a burger form or in a lettuce wrap. We added Kale Cabbage Slaw, Chipotle Crema and vegan burger buns. Enjoy!
Notes
- These burgers are vegan and gluten free. This recipe is vegan. Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
- HOW TO STORE Store in an airtight tupperware container in the fridge with wax paper separating each burger. You can also freeze the burgers by freezing them flat on a baking sheet for 2 hours, then storing in a freezer safe zipped bag with wax paper separating them. Thaw these burgers in an oven at 350 ° F/ 175° C until fully cooked through, or in a pan over medium heat until fully heated through, for about 10 minutes.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.