Paleo Cauli Power Burgers - Bravabod
Recipes

Paleo Cauli Power Burgers

Valentina

There comes a point where you really want to switch it up from the traditional bean-based veggie burger. Enter these: vegan burgers that are delicious and filling, without a bean in sight. The 'meatiness' here comes from a combination of seeds and mushrooms, while onion and cauliflower add the heft. Yes, there are a substantial amount of ingredients here - but don't let that deter you. The process is very simple and freezes well if you'd like to make a larger batch. Load them up as you please - I particularly like these burgers piled high with caramelized onions, tomatoes, and a copious amount of mustard.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 3-5 days


Shopping List
  • 2 cups 'riced' cauliflower (Note 1)
  • 10 ounces mushrooms, chopped (I use a blend of cremini and shiitakes)
  • 1/2 onion, chopped
  • 1 cup kale leaves, chopped
  • 3/4 cup raw sunflower seeds
  • 1/2 cup coconut flour
  • 1 tablespoon coconut oil
  • 6 tablespoons pecan meal (Note 2)
  • 1/4 cup hemp seeds
  • 1/4 cup pumpkin seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • 1/2 tablespoon coconut aminos
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon juice
  • 1/2 teaspoon mushroom powder (optional)
  • salt and pepper, to taste

Instructions
  1. Step 1: Heat the coconut oil in a wide pan. Once hot, add the cauliflower, mushrooms, and onions. Cook for 5 to 7 minutes, or until the onions are translucent and the mushrooms have softened. Set aside and let cool.
  2. Step 2: Once the cauliflower mixture has cooled, transfer it to a food processor. Add in all remaining ingredients. Blend until it balls up and a thick paste has formed. The seeds should be fully broken down and incorporated (reference images above for a visual guide).
  3. Step 3: Transfer the burger blend to a container and refrigerate at least 30 minutes, to overnight.
  4. Step 4: Shape the mixture into burger patties and fry in an oiled pan until browned, about 3 to 4 minutes per side.
  5. Serve: Load up your burger however you please. They go especially well with mustard.

Recipe Notes

Note 1: I recommend using fresh, rather than frozen cauliflower 'rice', since frozen cauliflower rice will be more watery. To make your own cauliflower 'rice', you can purchase it pre-made in most grocery stores, or make it yourself using a grater or food processor. Every 2 cups of cauliflower 'rice' is equivalent to about 1/2 a medium head of cauliflower. The final product should resemble small grains of rice.

Note 2: Pecan meal is made by blending raw pecans in a food processor until a flour-like consistency is formed. You could also substitute with almond meal here, but the hint of pecans makes these extra special.

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Paleo Cauli Power Burgers

PT30M 2 cups 'riced' cauliflower (Note 1) 10 ounces mushrooms, chopped (I use a blend of cremini and shiitakes) 1/2 onion, chopped 1 cup kale leaves, chopped 3/4 cup raw sunflower seeds 1/2 cup coconut flour 1 tablespoon coconut oil 6 tablespoons pecan meal (Note 2) 1/4 cup hemp seeds 1/4 cup pumpkin seeds 2 tablespoons chia seeds 2 tablespoons flax seeds 1/2 tablespoon coconut aminos 1 teaspoon dried thyme 1 teaspoon lemon juice 1/2 teaspoon mushroom powder (optional) salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 8 Servings Ingredients:

8 Servings

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