Is there anything more disappointing than a bland, mushy, and boring veggie burger? If you’ve given up on finding a plant based burger that’s actually packed with flavor and has a satisfying texture, prepare to have your faith restored. These Cauliflower Hummus Burgers are a total game changer. They’re crispy on the outside, tender on the inside, and bursting with savory, herbaceous flavor, all thanks to a clever blend of riced cauliflower, quinoa, and hummus.
And then there’s the sauce. The vibrant, creamy Green Goddess Sauce, made with ripe avocado and fresh basil, is the perfect cooling, tangy counterpart to the savory, spiced patty. Served on a toasted bun with your favorite toppings, this burger isn’t just “good for a veggie burger”; it’s downright delicious, period. Get ready for your new favorite meatless Monday (or any day) masterpiece.
Why You’ll Love This Veggie Burger Recipe
- Incredible Texture & Flavor: Forget mushy bean burgers. The combo of riced cauliflower, quinoa, and almond meal creates a burger that’s hearty, holds together beautifully, and has a fantastic savory depth from harissa and garlic.
- The Green Goddess Sauce is a Star: This isn’t just any sauce. It’s a creamy, dreamy, herby condiment that takes the entire burger to a whole new level of deliciousness.
- Meal Prep & Freezer Friendly: You can easily make the patties ahead of time and refrigerate or freeze them for a quick and healthy dinner anytime.
- Gluten Free & Easily Vegan: The patties are naturally gluten free. To make them vegan, simply swap the egg for a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 mins).
- Packed with Nutritious Ingredients: You’re getting a powerhouse of veggies, plant based protein from quinoa and almond meal, and healthy fats from avocado. It’s a burger you can feel great about eating.
Let’s Make Cauliflower Hummus Burgers with Green Goddess Sauce
The key to success here is taking the time to let the burger mixture chill. This helps the ingredients bind together, ensuring your patties stay firm and don’t fall apart in the pan.
Ingredients You’ll Need
For the Cauliflower Burgers:
- 1 small head cauliflower, cut into florets (or 3 cups pre riced cauliflower)
- 1 teaspoon olive oil, plus 1-2 tsp for cooking
- 1 cup cooked quinoa, cooled
- 1 teaspoon harissa spice blend (or smoked paprika + a pinch of cayenne)
- 1 teaspoon garlic powder
- ½ cup almond meal or almond flour
- 1 large egg (or flax egg for vegan)
- ⅓ cup plain hummus
- 2 tablespoons each: freshly chopped parsley and basil
- Sea salt and black pepper to taste
- 5 burger buns, toasted
For the Green Goddess Sauce:
- 1 ripe avocado
- ¼ cup packed fresh basil leaves
- ½ – ⅔ cup unsweetened cashew milk (or almond milk)
- 1 teaspoon olive oil
- Sea salt and black pepper to taste
Optional Toppings: Sliced tomato, red onion, lettuce, sprouts, pickles.
Step by Step Instructions
1Rice and Cook the Cauliflower: Place the cauliflower florets in a food processor. Pulse until broken down into rice sized pieces (you should have about 3 cups). Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the riced cauliflower, a pinch of salt and pepper, and cook for 4-5 minutes, stirring occasionally, until slightly softened. Transfer to a large mixing bowl and let it cool for a few minutes.
2Make the Burger Mixture: To the bowl with the slightly cooled cauliflower, add the cooked quinoa, harissa, garlic powder, almond meal, egg, hummus, chopped parsley, and basil. Season with a generous pinch of salt and pepper. Use your hands to mix everything together until it’s very well combined. If the mixture seems too wet to hold a shape, add another tablespoon or two of almond meal.
3Chill the Mixture: This is a crucial step! Cover the bowl and refrigerate the burger mixture for at least 30 minutes (up to 2 hours). This allows the almond meal to absorb moisture and helps the patties firm up.
4Make the Green Goddess Sauce: While the burger mix chills, make the sauce. In a clean food processor or blender, combine the avocado, basil, ½ cup of cashew milk, olive oil, salt, and pepper. Blend until completely smooth and creamy. If the sauce is too thick, add more cashew milk, a tablespoon at a time, until it reaches a pourable but still creamy consistency. Taste and adjust seasoning. Transfer to a bowl and set aside.
5Form the Patties: Remove the chilled burger mixture from the fridge. Line a tray or plate with parchment paper. Using a ½ cup measuring cup as a mold, scoop the mixture and pack it in. Invert the cup into your hand to release the patty. Gently flatten and shape the edges to form a uniform burger patty about ¾ inch thick. Place on the parchment paper. Repeat to make 5 patties.
6Cook the Burgers: Heat 1-2 teaspoons of olive oil in a large non stick or cast iron skillet over medium heat. Once hot, carefully add the patties using a spatula. Cook for 4-5 minutes per side, until deeply golden brown and crispy. Be gentle when flipping; use a wide spatula and flip with confidence.
7Assemble & Serve: Toast your burger buns. Place a hot patty on the bottom bun, slather generously with the Green Goddess Sauce, and add your favorite toppings. Top with the other bun half and enjoy immediately!
Serving Suggestions & Expert Tips
- Binding is Key: The chilling step is non negotiable for firm patties. Don’t skip it!
- Harissa Substitute: No harissa? Use ¾ tsp smoked paprika + ¼ tsp cayenne pepper for a similar warm, smoky spice.
- Cook Thoroughly: Make sure the skillet is properly preheated before adding the patties. This ensures a good sear that locks in the patty’s structure.
- Reheating: To maintain the best texture, reheat leftovers in a toaster oven or regular oven at 350°F for 10-12 minutes. Avoid the microwave, as it can make them soggy.
- Make Them Ahead: You can form the patties and store them, layered between parchment paper, in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
This burger is proof that plant based eating can be exciting, flavorful, and deeply satisfying. I hope it becomes a beloved staple in your kitchen!
Cauliflower Hummus Burgers with Green Goddess Sauce
Ingredients
For the Burgers:
- 1 small head cauliflower 3 cups riced
- 1 tsp + 1-2 tsp olive oil divided
- 1 cup cooked quinoa cooled
- 1 tsp harissa spice
- 1 tsp garlic powder
- ½ cup almond meal/flour
- 1 large egg or flax egg
- ⅓ cup plain hummus
- 2 tbsp each chopped: fresh parsley & basil
- Salt and pepper to taste
- 5 burger buns
For the Green Goddess Sauce:
- 1 ripe avocado
- ¼ cup fresh basil
- ½ - ⅔ cup unsweetened cashew milk
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Rice Cauliflower: Pulse cauliflower in food processor into rice. Cook in skillet with 1 tsp oil for 4-5 mins. Transfer to bowl; cool slightly.
- Mix Patties: To cauliflower, add quinoa, harissa, garlic powder, almond meal, egg, hummus, herbs, salt, and pepper. Mix well with hands. Chill mixture 30 mins.
- Make Sauce: Blend avocado, basil, ½ cup milk, 1 tsp oil, salt, and pepper until smooth. Add more milk if too thick. Set aside.
- Form Patties: Using a ½ cup measure, shape mixture into 5 patties. Place on parchment.
- Cook: Heat 1-2 tsp oil in skillet over medium. Cook patties 4-5 mins per side until golden.
- Serve: Serve on toasted buns with Green Goddess Sauce.
Notes
- Chill Time: Chilling the mixture is essential for patties that hold together.
- Vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins).
- Reheat: Reheat in oven/toaster oven to maintain crispiness. Avoid microwave.
