Homemade veggie burger recipes can be so hit or miss.
(Obviously these peanut ginger cauliflower veggie burgers are a hit otherwise I wouldn’t be sharing.)
I hate when veggie burgers are just mashed beans and grains, held together with egg - it’s bland, boring, and frozen veggie burgers taste so much better I don’t know why you’d want to waste the time. If I’m going to go to the trouble of making veggie burgers, I want something with a flavor and texture you can’t get in the freezer aisle.
These veggie burgers are made with a mix of quinoa, oats, and chickpeas with riced cauliflower. The cauliflower lightens the texture a bit, so it’s not as heavy tasting as other homemade veggie burgers (i.e. the misses). Because quinoa, oats and chickpeas need plenty of seasoning, I used spicy jalapeno, lots of ginger, and peanut butter, plus soy sauce for an umami kick. I used Eliot’s garam masala peanut butter (they also make a spicy Thai peanut butter that would be tasty here, but I usually make it with just any ‘ole regular peanut butter.
You could serve these veggie burgers a few different ways. I like them over a simple salad, like my avocado salad with carrot-ginger dressing or my crunchy edamame slaw. You could also serve them on a bun with fresh veggies and a little sriracha mayo made with equal parts siracha and mayonnaise, like I did in the image below.
This recipe was originally posted January 2016. Recipe, image and text have been updated to give you the best possible content.
Vegan Peanut Ginger Cauliflower Veggie Burgers
1/3 cup uncooked quinoa (or 1 cup cooked)
1 cup oats
1 can chickpeas, drained and rinsed
12 ounces riced cauliflower
1 jalapeno, seeded and finely chopped
2 green onions, chopped
1/2 cup cilantro, chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons soy sauce
2 tablespoons peanut butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Bring quinoa and 2/3 cup water to a boil in a small pot. Cover, reduce heat to simmer, and cook 15 minutes, until water has absorbed. Remove from heat and let sit covered for 5 minutes to finish steaming.
Preheat oven to 375 degrees.
Pulse oats to breadcrumb size pieces in a food processor. Add chickpeas and blend until combined. Transfer to a large mixing bowl. Add the cooked quinoa, riced cauliflower, jalapeno, green onions, cilantro, garlic, soy sauce, peanut butter, salt, black pepper and red pepper flakes. Stir until well combined.
Spray a large baking sheet with olive oil. Form 6 patties with burger mix, pressing down to flatten slightly. Spread evenly on the baking sheet, spray tops with additional oil. Place in the oven and bake 35-40 minutes until golden.