veggie burger on bun with avocado and lettuce

Buffalo cauliflower burgers, but easier and more nutritious! These cauliflower veggie burger patties are packed with fiber and protein thanks to the addition of soft and creamy white beans. They’re fully vegan, and ready in 30 min.

veggie burger on bun with avocado and lettuce

Burgers are a forever fave food around here: I love them so much that I don’t want to eat them just once in a while…so I’m pretty obsessed with dreaming up veggie burgers that are super delicious while still delivering on plant power.

And you KNOW this dietitian is all about the easy plant-based recipes that still deliver on FLAVOUR. So I’m teaming up with my friends at Silver Hills Bakery once again to create an addictively good buffalo cauliflower burger that takes less than 30 minutes to make from craving to serving!

Buffalo cauliflower typically involves breading and roasting cauliflower, then saucing and roasting again. It’s incredible…but it’s also more work than I’m willing to put in on a Tuesday night! Plus, I can eat pretty much a whole head of Buffalo cauliflower and still feel hungry. As delicious and nutritious as they are, vegans cannot survive on veggies alone.

To me, eating well and enjoying food is not about a good/bad, healthy/unhealthy framework. I love decadent-feeling food that still packs nutrition – and nutritious food that has tons of flavour and is pleasurable to eat…and this yummy Buffalo cauliflower white bean burger is all that and more.

Looking for even more flavour-packed plant-based recipes? Grab a copy of my latest cookbook Plant Magic!

Let’s whip up these cauliflower white bean burgers!

So my take on a Buffalo cauliflower burger is a kinda different: I’m combining classic Buffalo cauliflower ingredients – cauliflower, onion powder, Frank’s Red Hot – into a white bean and veggie burger that’s soft and squishy but NEVER crumbly.

The best part? You’ll have this homemade veggie burger recipe ready in about 30 minutes flat.

I love giving these burgs the full Buffalo treatment with my vegan dill pickle ranch dressing and a simple celery slaw: I use my mandolin to finely shave celery and then give it a toss with a squeeze of lemon, salt and pepper. You could even add some plant-based blue cheeze if you like…but I’ve never been a blue fan so I opt for mozzarella-style.

Make it ahead!

These burgers will refrigerate and freeze beautifully. Refrigerate on a parchment lined plate or baking sheet for up to a day. If freezing, freeze with pieces of parchment separating the burgers for easy removal. Use within a month.

Looking for more veggie BBQ ideas?

veggie burger on bun with avocado and lettuce

Buffalo Cauliflower + White Bean Veggie Burger

6 burgers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Buffalo cauliflower burgers, but easier and more nutritious! These cauliflower veggie burger patties are packed with fiber + protein thanks to the addition of soft and creamy white beans. They're fully vegan, soft and squishy but never crumbly and ready in 30 min.
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Ingredients

  • 2 x 14 oz cans of white beans, like cannelini , rinsed and drained well
  • 2 cups bite-sized pieces of cauliflower
  • ½ cup breadcrumbs, gluten free if needed
  • ¼ cup chopped parsley, packed
  • 3 cloves garlic, chopped
  • 2 tablespoons Frank's Red Hot Sauce, plus 1/4 cup for basting
  • 2 tablespoons avocado oil, divided, plus more for frying
  • 2 tablespoons ground flax, or 1 tablespoon psyllium husk
  • 1 tablespoon nutritional yeast
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground cumin

For Serving, Optional!

Imperial – Metric

Equipment

  • Food Processor

Instructions 

  • In a large nonstick skillet, heat 1 tbsp avocado oil over medium-high heat. Cook cauliflower until cauliflower is a bit browned – about 4-5 min. Turn off heat and add garlic and let gently cook for 1-2 more min, stirring constantly, until garlic turns golden. Season with salt and pepper and remove from heat.
  • Place beans and cauliflower in a food processor and pulse a couple of times to break them up. Then add breadcrumbs, parsley, flax, remaining tbsp oil, nutritional yeast, salt, cumin and onion powder and pulse a few more times until about 75% blended to preserve some texture. If it looks too dry, add 1-2 tbsp water and stir it in by hand. Mixture should be a thick paste.
  • Divide mixture into six equal parts (about 1/2 cup each) and form into 1-inch thick patties. 
  • Add another drizzle of oil into the same skillet and heat on medium. Add patties and cook until they form a golden crust on each side, about 4-5 minutes. Carefully flip and brush each cooked side with more hot sauce – they’re soft!
  • Serve with your favourite burger fixings. Delicious with my dill pickle ranch dressing and shaved celery for the full Buffalo experience!

Notes

I love how soft these burgs are, but if you want more structure, you could make them with chickpeas! You might need a bit of extra water.
Cuisine: American
Course: Main Course
Author: Desiree Nielsen, RD

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