Spicy Cauliflower Burgers with Cilantro-Lime Slaw and Chipotle Mayonnaise

For Cauliflower Burgers:

3/4 cup uncooked quinoa

1 head cauliflower, cut or broken into about 6 cups florets

1 tablespoon vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon cayenne

1/4 teaspoon smoked paprika (optional)

1/2 teaspoon black pepper

1 to 1 1/2 teaspoons salt

1 jalapeno, finely chopped

3/4 cup breadcrumbs (or ground almonds)

3/4 cup shredded cheddar or pepperjack cheese

3 eggs

Oil for frying

For Cilantro Lime Slaw:

Juice of 1 lime

1/2 cup chopped cilantro

1/2 cup chopped purple cabbage

Additional/Alternate Toppings:

Chipotle Mayonnaise (mayonnaise mixed with pureed chipotle chilies in adobo)

Magic Green Sauce

Onion slices, browned in a dry pan

Tomato slices

Sandwich buns (regular or jalapeno-cheddar)

Heat the oven to 400° F. 

Bring quinoa and 1 cup water to a boil in a medium saucepan.  Reduce heat to low, cover, and simmer until tender and most of the liquid is absorbed, about 15 minutes.

Drizzle cauliflower florets with 1 tablespoon vegetable oil, and stir to coat.  Sprinkle with spices (cumin, coriander, garlic powder, cayenne, paprika, black pepper, and salt), and toss to coat.  Transfer to a baking sheet, and roast in the heated oven for 20 to 30 minutes.  Allow cauliflower to cool a bit, then transfer to the bowl of a food processor.  Add the chopped jalapeno as well.  Pulse through a food processor to form small pieces that stick together; don’t puree.

Combine the cooked, pulsed cauliflower with the cooked quinoa, breadcrumbs, cheese, and eggs.  Mix thoroughly, then form 10 patties.

Heat oil for frying in a pan over medium heat.  Cook the burgers until golden brown on each side, flipping very carefully to avoid breaking.  Set cooked burgers aside on a paper-towel-lined plate.

Make the Cilantro-Lime Slaw:

Toss the lime juice, cilantro, cabbage, and a quick stream of oil together.  Season with salt.

Assemble the burgers with slaw, chipotle mayonnaise, and other toppings, on the sandwich buns.

Note: Cooked burgers can be kept in the fridge for 2 days or frozen.

Makes 10 burgers.

From Pinch of Yum blog