A cauliflower burger with baked cauliflower patties
NOTE: Be aware, my dear reader, that this recipe for baked cauliflower patties is a work in progress, but another reader has requested an early share. Maybe you can help to solve the conundrum of my still-slightly-mushy cauliflower burger. As you might know, I hate a mushy vegeburger that just squeezes out of the bun.
Although I eat meat now, I was an ovo-lacto vegetarian for a decade. We do regular Meatless Mondays and try to incorporate vegetarian dishes into our meal planning for all of the reasons – health, animal cruelty, environmentalism, etc. A vegeburger is a great way to sub out a meaty meal, because oftentimes the burger is just a vehicle for condiments anyway.
Adaptations of the original cauliflower burger recipe
This recipe for baked cauliflower patties is an adaptation from the Test Kitchen spiced cauliflower burger, which we found bland and extremely mushy. For flavor, I decreased the oil, increased the cumin, added chopped green onions, and roasted the cauliflower for a longer time to increase the caramelization. Result = great taste.
Texture was the harder problem. If you’ve looked at or made my black bean burger, you know that it went through a bunch of adjustments to reduce the mushiness. For this cauliflower burger, I did a few similar things, trying to focus on getting a drier mixture that would hold together better.
Chopping the cauliflower smaller and roasting it for a longer time and with less oil helped. So did adding cooked quinoa to the mixture.
After combining the mixture and letting it rest, I packed it into rings on the same baking sheet that I had used for the cauliflower. This saved the addition of more oil in the frying process, and the patties kept together perfectly when flipped after 15 minutes in the oven.
But they’re still not perfect. My next version will have grated cheese added to the burger mixture to try to increase the cohesion. If you try that and it works, please leave a comment!
FAQs about baked cauliflower patties
I reached for a mild, white cheddar, but any mild cheese would work. Try swiss or Monterey Jack too.
Sweet relish has been my preference. Or this homemade barbecue sauce.
I’ve made a lot of burger buns trying to find one that is better than a store bought bun. I’ve landed on this pretzel roll from Test Kitchen kids. It’s easy to make and has great flavor.
Yes, I would freeze the cooked patty on a baking sheet overnight, wrap it in plastic wrap, and then store it in a freezer bag for a few months.
The one leftover patty that spent the night in the refrigerator? I put that one with some rice and green beans into a steamer basket (see pic below). Frozen leftovers? I defrosted them in the refrigerator and then heated them in a frying pan over low heat.
Regardless of type, burgers call for beer in my world.
Baked cauliflower patties
- 1 head cauliflower, roughly chopped into small pieces
- 1 tbsp olive oil
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup cooked quinoa
- 1 carrot, chopped fine
- 1 green onion, chopped
- ½ cup panko
- ¼ cup golden raisins
- 1 tsp ground cumin
- ½ tsp paprika
- 1 egg, slightly beaten
- Preheat the oven to 400°F.
- On a baking sheet, toss the cauliflower with the salt, pepper and just enough olive oil to coat. Bake for 40 minutes or so until the cauliflower has browned, stirring occasionally. Let cool slightly until cool enough to work with. (Don't wash the baking sheet!)
- Mash the cauliflower pieces in a large bowl. Add all of the remaining ingredients except for the egg (cooked quinoa, carrot, green onion, panko, raisins, cumin, and paprika). Mix and taste a bit to adjust for salt and pepper.
- Add the beaten egg, mix, and then let rest for 30 minutes. If you want to make the mixture ahead of time, you can leave the mixture in the refrigerator for longer.
- Pack the mixture firmly onto the used baking sheet, either by hand or into rings, and bake for 15 minutes on a middle rack of the oven. Flip and bake for another 10 minutes, until the patty has been lightly browned. Serve warm.
If you make this, please comment and share a pic!
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