Ingredients
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For the burgers:
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1 large head of cauliflower (about 2 pounds)
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1/2 cup cooked brown rice or quinoa, cooled
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1 small red onion, finely chopped
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1 clove garlic, minced
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/4 teaspoon black pepper
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1 tablespoon olive oil or avocado oil
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1 tablespoon nutritional yeast
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1/4 cup rolled oats
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1/4 cup panko breadcrumbs
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Salt to taste
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For the tamarind cream sauce:
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1 cup unsweetened almond milk
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1/4 cup plain Greek yogurt
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1 tablespoon apple cider vinegar
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1 tablespoon tamarind paste (or 1/2 cup water mixed with 1/2 cup sugar and 1/2 cup fresh tamarind pulp; strained before using)
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1 teaspoon Dijon mustard
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1 teaspoon honey (optional)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
Directions
Subtitle: A Vegan Twist on Traditional Indian Street Food
Quick Description: These easy-to-make vegan cauliflower burgers are packed with bold Indian spices, creamy tahini sauce, and tangy tamarind chutney. They’re gluten-free, high protein, and perfect for your next barbecue or potluck!
Ingredients:
For the burgers:
1 large head of cauliflower (about 2 pounds)
1/2 cup cooked brown rice or quinoa, cooled
1 small red onion, finely chopped
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon black pepper
1 tablespoon olive oil or avocado oil
1 tablespoon nutritional yeast
1/4 cup rolled oats
1/4 cup panko breadcrumbs
Salt to taste
For the tamarind cream sauce:
1 cup unsweetened almond milk
1/4 cup plain Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon tamarind paste (or 1/2 cup water mixed with 1/2 cup sugar and 1/2 cup fresh tamarind pulp; strained before using)
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Step 1: Prepare the burgers: Preheat your air fryer to 400°F or your oven to 400°F with the rack in the center position. Line a baking sheet with parchment paper.
Step 2: Process the cauliflower: Place the cauliflower florets into a food processor and process until they resemble fine crumbs but not puree. You should have about 3 cups of “rice.” Transfer to a large mixing bowl.
Step 3: Cook the brown rice or quinoa: Cook the brown rice or quinoa according to package instructions. Let cool completely before adding it to the cauliflower mixture. This will help absorb any excess moisture.
Step 4: Make the flax egg: In a small bowl, combine 1 tablespoon of water and 1 tablespoon of ground flaxseed. Stir well and set aside for 5 minutes to thicken. This will act as a binder for the burgers.
Step 5: Combine the wet and dry mixtures: Add the remaining burger ingredients (cooked rice, flax egg, onions, garlic, cumin, coriander, turmeric, pepper, olive oil, nutritional yeast, oats, and panko) to the bowl with the cauliflower. Mix everything together until just combined. Do not overmix.
Step 6: Form the burgers: Using a medium-sized cookie scoop, portion out the batter evenly onto the prepared baking sheet. Gently press down on each mound to flatten slightly. If you don’t have a cookie scoop, simply shape the mixture into patties using your hands.
Step 7: Bake the burgers: If using the oven, place the baking sheet in the preheated oven for 25-30 minutes, flipping halfway through. If using an air fryer, spread the burgers apart in a single layer and cook for 15-20 minutes, shaking halfway through. The burgers are done when golden brown on the outside and firm to touch on the inside.
Step 8: Make the tamarind cream sauce: While the burgers are cooking, prepare the tamarind cream sauce. Whisk all the sauce ingredients together in a small mixing bowl until smooth. Set aside.
Step 9: Assemble the burgers: Toast the slider buns or your choice of bun if desired. Divide the cooked burgers among the bottom halves of the buns. Top each burger with a
Steps
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1
Done
|
Step 1: Prepare the burgers: Preheat your air fryer to 400°F or your oven to 400°F with the rack in the center position. Line a baking sheet with parchment paper. |
|
2
Done
|
Step 2: Process the cauliflower: Place the cauliflower florets into a food processor and process until they resemble fine crumbs but not puree. You should have about 3 cups of "rice." Transfer to a large mixing bowl. |
|
3
Done
|
Step 3: Cook the brown rice or quinoa: Cook the brown rice or quinoa according to package instructions. Let cool completely before adding it to the cauliflower mixture. This will help absorb any excess moisture. |
|
4
Done
|
Step 4: Make the flax egg: In a small bowl, combine 1 tablespoon of water and 1 tablespoon of ground flaxseed. Stir well and set aside for 5 minutes to thicken. This will act as a binder for the burgers. |
|
5
Done
|
Step 5: Combine the wet and dry mixtures: Add the remaining burger ingredients (cooked rice, flax egg, onions, garlic, cumin, coriander, turmeric, pepper, olive oil, nutritional yeast, oats, and panko) to the bowl with the cauliflower. Mix everything together until just combined. Do not overmix. |
|
6
Done
|
Step 6: Form the burgers: Using a medium-sized cookie scoop, portion out the batter evenly onto the prepared baking sheet. Gently press down on each mound to flatten slightly. If you don't have a cookie scoop, simply shape the mixture into patties using your hands. |
|
7
Done
|
Step 7: Bake the burgers: If using the oven, place the baking sheet in the preheated oven for 25-30 minutes, flipping halfway through. If using an air fryer, spread the burgers apart in a single layer and cook for 15-20 minutes, shaking halfway through. The burgers are done when golden brown on the outside and firm to touch on the inside. |
|
8
Done
|
Step 8: Make the tamarind cream sauce: While the burgers are cooking, prepare the tamarind cream sauce. Whisk all the sauce ingredients together in a small mixing bowl until smooth. Set aside. |
|
9
Done
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Step 9: Assemble the burgers: Toast the slider buns or your choice of bun if desired. Divide the cooked burgers among the bottom halves of the buns. Top each burger with a |
