Cauliflower Hummus Burger with Mint Tzatziki
You learn the title proper: Cauliflower Hummus Burgers with Mint Tzatziki. I lastly made a veggie burger recipe for the weblog.

However they’re not burger-y burgers. They’re hummus burgers. I needed one thing with the flavors of hummus, in burger kind. And since I like slightly texture in my burgers, I didn’t wish to use precise hummus. So as a substitute, I smashed some chickpeas and cauliflower along with tahini, lemon juice, garlic and olive oil.

The primary time I made this, I did it with out the cauliflower and it simply didn’t work out. The burgers wanted slightly extra moisture, so I believed I’d experiment by including steamed cauliflower the subsequent time round. The cauliflower doesn’t take away from the hummus taste, nevertheless it makes the burgers much less crumbly and provides some veggie goodness to the patties.

Cauliflower Hummus Burger PattiesMint Tzatziki

I ought to point out, these burgers aren’t actually made for grilling. Most veggie burgers are both cooked in a skillet, on a grill (indoor or out of doors), or baked within the oven. I just about hate doing them within the skillet and keep away from it in any respect prices—they appear to finish up greasy and crumble on me. Grilling works for some burgers, however not others (once more, with the crumbling). Baking appears to work the most effective—you are able to do it with a restricted quantity of added oil and with a stable floor, you don’t run the chance of burgers crumbling into the grates of a grill.

Why Tzatziki?

Chobani despatched me some samples of their Greek yogurt (thanks, Chobani!), so I figured the suitable topping for hummus burgers was tzatziki. Historically, dill is utilized in tzatziki sauce, however since my dill is fairly pathetic proper now, I used mint as a substitute. I’m not large on yogurt except it’s in one thing and I really feel the identical approach about tzatziki—it’s nice on these burgers, however slightly an excessive amount of for me by itself. (However I assume you’re not purported to eat tzatziki by itself, proper?)

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Cauliflower Hummus Burgers with Mint Tzatziki

Cauliflower Hummus Burger with Mint Tzatziki Recipe

Veggie burgers made with cauliflower and chickpeas, topped with mint tzatziki.

  • Prep Time: 15 minutes
  • Prepare dinner Time: 20 minutes
  • Complete Time: 35 minutes
  • Yield: 6 burgers

Substances

Mint Tzatziki

  • half cup 0% Greek yogurt
  • 1/four cup cucumber, diced and peeled
  • 1 tsp garlic, minced
  • 1 tsp extra-virgin olive oil
  • 1 tsp contemporary mint leaves, minced
  • 1 tsp lemon zest

Cauliflower Hummus Burgers

  • 2 cups steamed cauliflower florets
  • 1 half cups cooked chickpeas, or 1 (15 oz) can
  • 1/four cup tahini
  • three cloves garlic, minced
  • juice from 1 lemon
  • 1 tbsp olive oil
  • salt + pepper, to style
  • 1 egg, evenly crushed
  • 6 hamburger rolls or pita halves
  • child spinach, tomato and onion slices, and mint tzatziki for serving

Directions

Mint Tzatziki

  1. Mix yogurt, cucumber, garlic, and olive oil within the smallest bowl of your meals processor. Course of till utterly easy. Stir in mint leaves and lemon zest.

Cauliflower Hummus Burgers

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with olive oil mister or cooking spray.
  2. Use a potato masher or fork to smash collectively cauliflower and chickpeas in a medium bowl. Don’t mash them till they’re mush—you need the burger to have slightly little bit of texture. Stir within the tahini, garlic, lemon juice, and olive oil, then add salt and pepper to style. Fold within the crushed egg.
  3. This combination is slightly bit moist, so that you received’t be capable to kind patties along with your arms. As an alternative, divide it into 6 mounds on the baking sheet, then use your arms to pat the rounds into burgers.
  4. Bake for 15 minutes, then use a spatula to fastidiously flip burgers (in the event that they crumble, press them again collectively) and bake for five minutes extra, till evenly browned. Serve on rolls or in pitas and high with spinach leaves, tomato and onion slices, and mint tzatziki.
About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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