Description
This easy veggie burger is vegan, super healthy and best of all, crazy delish.
Ingredients
- 5 cups Cauliflower Florets
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin Seed
- 1 teaspoon Dried Oregano
- Sea Salt And Fresh Ground Black Pepper To Taste
- 4 Tablespoons Oil, Divided
- 2 Tablespoons Ground Flaxseed
- 4 Tablespoons Water
- 1 cup Chickpeas, Drained And Rinsed
- 2 cloves Garlic, Minced Or Pressed
- ¼ cups Parsley, Finely Chopped
- 1 cup Ground Almonds
Preparation
Preheat oven to 350˚F (180˚C) and line a sheet pan with parchment paper or a silicone baking mat.
Place cauliflower florets into the prepared baking sheet. Sprinkle with spices, salt and pepper, and drizzle with 1 tablespoon oil. Mix with your hands to get everything nicely coated. Roast for 20–25 minutes, then let cool.
Meanwhile, in a small bowl, mix ground flax and water and stir until thoroughly combined.
Place roasted cauliflower into a food processor together with chickpeas, garlic, parsley, ground almonds and flax mixture. Pulse until well combined and sticky. You might need to stop and scrape the sides of the food processor a couple of times. Be careful not to over-process the mixture; we don’t want it too mushy, a little texture is great.
Take about 1/3 cup of mixture and, using your hands, form a burger patty. Repeat with the remaining mixture.
Heat remaining oil in an ovenproof pan or skillet over medium heat. Cook burgers for about 5–6 minutes, or until golden brown on both sides. Then place in the preheated oven and bake for an additional 15–17 minutes.
To serve, spread mashed avocado on the lower bun, add the patty, then your favorite toppings. Set the top bun and enjoy!
