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Cauli-Kale-Quinoa Veggie Burger

Cauliflower Kale and Quinoa make the base of this delicious veggie burger 

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 burgers

Ingredients

  • 1 head cauliflower
  • 3 tsp olive oil
  • 2 cup kale divided
  • 1/4 cup quinoa dry
  • 1/2 cup white kidney beans
  • 3 clove garlic
  • 1 egg
  • 5 oz yogurt
  • 1 lemon
  • 1 tsp red wine vinegar
  • salt & pepper
  • 1 avocado sliced
  • ciabatta bread

Optional:

  • butter lettuce

Instructions

  1. Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper. 

  2. Chop cauliflower into florets. Toss in olive oil, salt and pepper, and spread on the baking sheet. 

  3. Take about 8 large pieces of kale and toss with the cauliflower. Add to the baking sheet. 

  4. Place the cauliflower and kale in the oven. Check on the kale after 10 minutes and take it out if crispy and set aside. Continue to roast the cauliflower for 20 minutes.

  5. Add 1/4 cup dry quinoa and 1/2 cup water to a small pot with a cover. Cook the quinoa until the water dissolves and the quinoa is fluffy. 

  6. While the quinoa is cooking, Add 1 tsp of olive oil to a skillet and add the cup of kale. Cook for 5-8 minutes until the kale is wilted. Let cool slightly. 

  7. Take out the cauliflower and leave the oven on. Let the cauliflower, quinoa, and kale cool slightly. 

  8. Add the cauliflower and wilted kale to a food processor with half a cup of beans and a clove of garlic. 

  9. Pulse until the ingredients are well combined. 

  10. Add the mixture to a large bowl. Add the quinoa and crack an egg. Use a fork to mix all the ingredients together. 

  11. Form the mixture into 4 even patties. Spray the cookie sheet with cooking spray and place the patties on the cooking sheet. 

  12. Cook in the oven for 20 minutes (mine had a nice browning without flipping or searing in a skillet). 

  13. While the veggie burgers are cooking, mince 2 cloves of garlic and add to a food processor. Add the yogurt, juice of half a lemon, red wine vinegar. Blend on high.

  14. Add salt and  pepper to the garlic sauce to taste. 

  15. Toast the ciabbata. I used a large rectangular loaf and cut it to fit each burger. 

  16. Assemble the burger with the garlic sauce, avocado, kale chips, and ciabatta. Alternatively, wrap the burgers in butter lettuce.