BBQ Cauliflower & Chickpea Veggie Burgers
BBQ Cauliflower & Chickpea Veggie Burgers
  • 1 small head cauliflowercut into small florets
  • 1.5cups cooked quinoa
  • 1 400g can chickpeasdrained and rinsed
  • 2tablespoons bread crumbs
  • 1teaspoon ketchup
  • 3teaspoons olive oil
  • 1.5teaspoons ground cumin
  • 1.5teaspoons paprika
  • 1.5teaspoons garlic powder
  • 1.5teaspoons onion powder
  • 1.5teaspoons salt
  • 1.5teaspoons chili powder
  • 1.5teaspoons coconut sugaror brown sugar
  • 1teaspoon smoked paprika – optional
  • 1/2teaspoon black pepper
Chilli Lime Slaw
  • 1cups bag of coleslaw mix or 6 – 7of thinly chopped cabbage and carrots
  • 1/2cup of mayonnaise
  • 1/2teaspoon Dijon mustard
  • 1/2teaspoon maple syrup
  • 1.5teaspoon apple cider vinegar
  • 1/4teaspoon celery seed
  • 1/4teaspoon salt
  • 1pinch black pepper
  • 1teaspoon water
  • Juice of one lime
  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!