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Cauliflower vegan burger served
Juicy cauliflower patty in a burger bun with fresh lettuce and sauce

Cauliflower vegan burger patties

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
How does cauliflower turn into a 'meat patty'? The answer lies in layering textures. The cauliflower provides juiciness, the chickpeas density, and the oats the bite. Flaxseed acts as the 'glue' here, preventing the patty from crumbling in the pan.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Food processor
  • Tea towel (for squeezing)
  • Non-stick frying pan
  • Bowl for mixing

Allergen Information

⚠️ Cereals containing gluten (oats, buns)
⚠️ Sesame (buns)

Instructions

1 ✓

Mix the flaxseed meal with water and set aside for 5-10 minutes to gel.

Tip: This 'flax egg' will replace the binding power of chicken egg with its gelatinous texture (hydrocolloid).
2 ✓

Break the cauliflower into florets, steam until soft, then squeeze out as much water as possible using a tea towel. Chop into crumbs.

Tip: Excess water would turn into steam during frying, which would burst the patty.
3 ✓

Pulse the chickpeas, onion, garlic, and spices in a food processor. Don't puree it, keep some chunks!

Tip: The chunky texture ensures a 'meaty' bite.
4 ✓

In a bowl, knead together the cauliflower, chickpea mixture, oats, parsley, and flax egg.

Tip: The oats act like a sponge here: absorbing remaining moisture and stabilising the mass.
5 ✓

Form 4 patties and refrigerate for 20 minutes.

Tip: During resting, the oats hydrate and the structure solidifies, so it won't fall apart when frying.
6 ✓

Fry the patties in oil in a pan over medium heat for 4-5 minutes per side, until they get a dark brown crust.

Tip: Be patient! If you flip too early, it will break. The crust holds it together.
7 ✓

Serve in buns with mayonnaise and your favourite vegetables.

Recipe FAQ

Why was the inside mushy?
Likely too much moisture remained. The cauliflower must be squeezed thoroughly, and the patties must rest before frying so the oats absorb the liquid.

Ingredients

  • 1 whole Small cauliflower head
  • 100 g Porridge oats
  • 400 g Tinned chickpeas (drained)
  • 1 whole Onion
  • 2 cloves Garlic
  • 2 tbsp Fresh parsley
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 2 tbsp Olive oil (for frying)
  • 4 pcs Burger buns
  • 1 tbsp Flaxseed meal
  • 3 tbsp Water (for flaxseed)
  • 4 tbsp Vegan mayonnaise