Ingredients

The following ingredients have 10 Servings
  • 3/4 cup uncooked quinoa
  • 1 head cauliflower (about 6 cups florets)
  • 3-4 tablespoons oil, divided
  • a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
  • 1/2 teaspoon garlic salt OR just a minced garlic clove or two
  • 3/4 cup breadcrumbs or ground almonds
  • 3/4 cup shredded Pepperjack cheese
  • 3 eggs
  • 1 1/2 teaspoon salt
  • a few good squeezes of lime juice
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped purple cabbage
  • magic green sauce
  • chipotle mayo
  • buns (may I recommend jalapeño cheddar?)

Instruction

  • Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of 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 (see picture). We don’t want PUREE here, but we do want enough mushiness to help it all stick together.
  • Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). 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.
  • Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.
  • Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.