BBQ Cauliflower & Chickpea Veggie Burgers

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BBQ Cauliflower & Chickpea Veggie Burgers
Course Main Dish
Servings
Ingredients
BBQ Cauliflower & Chickpea Veggie Burgers
  • 1 small head cauliflower cut into small florets
  • 1.5 cups cooked quinoa
  • 1 400 g can chickpeas drained and rinsed
  • 2 tablespoons bread crumbs
  • 1 teaspoon ketchup
  • 3 teaspoons olive oil
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons paprika
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons onion powder
  • 1.5 teaspoons salt
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons coconut sugar or brown sugar
  • 1 teaspoon smoked paprika – optional
  • 1/2 teaspoon black pepper
Chilli Lime Slaw
  • 1 cups bag of coleslaw mix or 6 – 7of thinly chopped cabbage and carrots
  • 1/2 cup of mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup
  • 1.5 teaspoon apple cider vinegar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 1 teaspoon water
  • Juice of one lime
Course Main Dish
Servings
Ingredients
BBQ Cauliflower & Chickpea Veggie Burgers
  • 1 small head cauliflower cut into small florets
  • 1.5 cups cooked quinoa
  • 1 400 g can chickpeas drained and rinsed
  • 2 tablespoons bread crumbs
  • 1 teaspoon ketchup
  • 3 teaspoons olive oil
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons paprika
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons onion powder
  • 1.5 teaspoons salt
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons coconut sugar or brown sugar
  • 1 teaspoon smoked paprika – optional
  • 1/2 teaspoon black pepper
Chilli Lime Slaw
  • 1 cups bag of coleslaw mix or 6 – 7of thinly chopped cabbage and carrots
  • 1/2 cup of mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup
  • 1.5 teaspoon apple cider vinegar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 1 teaspoon water
  • Juice of one lime
Instructions
  1. Pre-heat oven to 180 degrees C.
  2. Make the slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
  3. In a small bowl, mix together all of the spices. Place the cauliflower florets on a large baking sheet and evenly coat with 4 teaspoons of the BBQ rub and toss with 3 teaspoons olive oil. Bake cauliflower until fork tender, about 25 minutes.
  4. Add the roasted cauliflower, quinoa and chickpeas to a food processor and blend for about 1 minute, until everything is broken down. Place veggie burger mixture into a large bowl and add the bread crumbs, ketchup and remaining BBQ rub. Mix until everything is evenly combined.
  5. Form the mixture into patties, you can make them as big or as small as you like. You should get about 6. You can either refrigerate the patties for up to 4 days for a firmer veggie burger or cook immediately.
  6. To cook, heat a large pan over medium heat and coat with olive oil. Cook veggie burgers for about 5 minutes on each side.
  7. Serve in toasted buns topped with chilli lime slaw and your favourite sauce!
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Written by helena