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 wished one thing with the flavors of hummus, in burger kind. And since I like a bit texture in my burgers, I didn’t wish to use precise hummus. So as an alternative, 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 a bit 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, however it makes the burgers much less crumbly and provides some veggie goodness to the patties.
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 collapse on me. Grilling works for some burgers, however not others (once more, with the crumbling). Baking appears to work the very best—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.
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 an alternative. I’m not large on yogurt except it’s in one thing and I really feel the identical method about tzatziki—it’s nice on these burgers, however a bit an excessive amount of for me by itself. (However I suppose you’re not alleged to eat tzatziki by itself, proper?)
Cauliflower Hummus Burgers with Mint Tzatziki
Veggie burgers made with cauliflower and chickpeas, topped with mint tzatziki.
Prep Time: 15 minutes
Cook dinner Time: 20 minutes
Complete Time: 35 minutes
Yield: 6 burgers
half of cup zero% 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 of 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, frivolously overwhelmed
6 hamburger rolls or pita halves
child spinach, tomato and onion slices, and mint tzatziki for serving
Mix yogurt, cucumber, garlic, and olive oil within the smallest bowl of your meals processor. Course of till utterly clean. Stir in mint leaves and lemon zest.
Cauliflower Hummus Burgers
Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with olive oil mister or cooking spray.
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 a bit little bit of texture. Stir within the tahini, garlic, lemon juice, and olive oil, then add salt and pepper to style. Fold within the overwhelmed egg.
This combination is a bit bit moist, so that you gained’t be capable to kind patties together with your fingers. As an alternative, divide it into 6 mounds on the baking sheet, then use your fingers to pat the rounds into burgers.
Bake for 15 minutes, then use a spatula to rigorously flip burgers (in the event that they collapse, press them again collectively) and bake for five minutes extra, till frivolously browned. Serve on rolls or in pitas and high with spinach leaves, tomato and onion slices, and mint tzatziki.
Kiersten is the founder and editor of Oh My Veggies.