Buffalo cauliflower burgers, but easier and more nutritious! These cauliflower veggie burger patties are protein-packed 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.
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 avocado ranch dressing and shaved celery for the full Buffalo experience!
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.