Totally. Rad. Cauliflower. Quinoa. Burger.
Yes, it deserves its own paragraph because it’s THAT GOOD! Topped with pan-fried mushrooms and onions, a roasted garlic mayo and some micro greens, this makes for the most totally rad cauliflower quinoa burger you’ll ever have.
Before I dive in talking about how amazing this veggie burger is and how I want to eat it all the time, let me fill you in on my week. There were days when I was kicking butt and slaying my life, then there were other days when I lost control of the events and I fell behind on just about everything. Even in my moments of pure frustration, I powered through it and came out on top. Okay, maybe not on top, because my posts are going up later than usual and my kitchen is a complete disaster because of recipes I was creating for the blog, but that’s alright! I still accomplished what I set out to do even if it wasn’t an ideal time or way. Now that I’m done celebrating myself, back to the BURGER!
Like I stated in my last post since I became vegetarian, one of the first recipes I wanted to try was a veggie burger. I have a really hard time with imitation meat. It just doesn’t taste right to me, nor is it satisfying in any way. Yet again here I was scouring the interwebs looking at a gazillion recipes and then finally creating one that suited my taste. Seriously, when I say that this is the most totally rad cauliflower quinoa burger, I ain’t playin’! Erich, my fiancé, being a carnivore, absolutely loves this burger! I was very surprised and he now requests it! This recipe is much-loved and drool worthy for even meat-eaters. If you’re craving a burger and want something a little lighter, then I would definitely recommend trying it. You won’t be left unsatisfied, that I promise you!
If you haven’t guessed by now, I am an absolute quinoa lover! Thanks to being part Haitian, I grew up being served rice and kidney beans and I absolutely hated it. Hate is a really strong word, so let me take that back and use “despised” instead. That’s a little better, so any who…My life changed when I discovered quinoa and became instantly obsessed with it. I eat it on a weekly basis and now it’s in a burger! My life just got that much better. It adds such a nice little crunch and texture to the burger that’s totally necessary if you’re looking for somewhat of a “meat” texture.
For myself, when I think of the perfect burger toppings, I think of pan-fried mushrooms, caramelized onions, swiss cheese, a roasted garlic mayo and some micro greens. What’s great about the recipe is that you can use it as a base and put whatever ingredients you prefer to suit your taste. You can make a spicy/tex-mex version by adding some chipotle chili powder, cayenne pepper, cumin and topping it with avocado and some freshly made salsa with loads of cilantro. You can also make it Mediterranean inspired by adding some oregano and topping it with tzatziki, feta, tomatoes and kalamata olives. The possibilities are endless, my dear.
This recipe definitely isn’t super quick and effortless. It requires a little more work in the kitchen, but I’m telling you it’s worth it! This is coming from someone who’s basically lazy in the kitchen and needs every recipe to be 30 minutes or under to make!
Totally Rad Cauliflower Quinoa Burger
- For the Cauliflower Quinoa Burger
- ¾ cup uncooked quinoa
- 1 head cauliflower (about 6 cups florets)
- 3–4 tablespoons oil, divided
- a few generous shakes of seasoning- roasted garlic & pepper, cajun and chipotle chili
- ¾ cup breadcrumbs
- ¾ cup shredded cheese- Cracker Barrel’s Herb and Garlic
- 3 eggs
- 1½ teaspoon salt
- For the Toppings
- 8 oz mushrooms- white, mini bellas, portobello, etc
- a few shakes of roasted garlic & pepper seasoning
- 1 sweet onion, sliced
- 2–3 tablespoons oil, divided
- 30 grams microgreens- arugula, red cabbage, etc.
- Sliced swiss cheese
- Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth or water to keep it from getting too heavy.
- Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together.
- Combine the cooked, pulsed cauliflower with the quinoa, seasonings, salt, breadcrumbs, Garlic and Herb cheese and eggs. Form 10 patties.
- In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
- In an oiled pan over medium heat, combine the mushrooms, onions and roasted garlic & pepper seasonings and cook until desired taste.
- Arrange the burgers: Mayo, onions, mushrooms, patty, swiss cheese and microgreens.
- Cooked burgers can be kept in the fridge for 2 days and they also freeze really nicely! Just simply take the amount you want out of the freezer and into the fridge the morning of, and they’ll be defrosted by the time you are ready to cook dinner.
- Serving Size: 10
If you make this, let us see! Tag your photo with #MISyummyeats on Instagram.