There is nothing quite like a good comforting and satisfying veggie burger. I stopped eating store-bought veggie burgers a long time ago, after I realized what is in most of them – weird fillers, preservatives and other strange things that I am not even sure are food. I started rethinking buying them and I can’t tell you the last time I did. Making my own veggie burgers is something I really enjoy, I can create something unique and flavorful usually with whatever I have on hand.

I created these veggie burgers with some of the beautiful cauliflower we had in our CSA box. I was starting to get sick of roasted cauliflower and was looking for a new and creative ways to use up some of the many heads of cauliflower we had on hand. I started thinking about the amazing quality that cauliflower takes on when you steam it and puree it, like mashed potatoes. It’s so thick and I knew it would bind together and work well in a veggie burger.

I won’t lie and tell you this veggie burger is as good as “the real thing” or that it’s “meaty”. For me, veggie burgers aren’t meant to replace a beef burger, there really is no comparison to a good grass-fed beef burger, but – in my mind, a veggie burger is it’s own thing. A yummy comforting meal on it’s own.

Despite these yummy photos, I personally don’t love my veggie burgers on a roll, I prefer them in a lettuce wrap. I like the crunch of the fresh lettuce with the texture of the veggie burger. On a lettuce wrap, these are totally grain-free, by the way. But, my husband Mark enjoys his on a traditional hamburger roll and he always happily dresses it up traditionally with ketchup and mustard and enjoys is as much as one of his meaty burgers.

I generally enjoy these burgers straight out of the oven, but I find them to be exceptional when thrown on the grill, after they have been baked. I like mine with a little homemade aioli, my preference is a turmeric aioli made with some of our farm fresh eggs.

[print_this]Cauliflower Lentil Veggie Burger  {Gluten-free + Dairy-free}
makes 6 burgers

• 2 cups steamed cauliflower (approximately 10 ounces, pre-cooked weight)
• 1 cup cooked green lentils (divided into 3/4 cup and 1/4 cup)
• 2 cloves garlic, peels
• 1/4 cup toasted sunflower seeds
• 1/2 cup grated carrots
• 1/2 cup almond flour (or gluten-free all purpose flour of your choice)
• 1 tablespoon olive oil
• 1 farm fresh egg, lightly beaten*
• 1/4 cup onion, finely chopped
• 1/4 teaspoon ground chili powder
• fresh parsley
• 1/2 teaspoon sea salt
• freshly ground black pepper

Preheat oven to 350º F. Line a baking sheet with parchment paper.

In the bowl of your food processor, add 3/4 cup of the cooked lentils and the garlic. Process until a thick paste is formed (you can also do this by hand). Add the lentil paste to a large bowl and add the cauliflower (make sure it is drained and dry), using a potato masher or a fork, mash the cauliflower together with the lentil paste. You don’t want to go crazy, you want some texture to the burgers and some bits of cauliflower still visible.

Then add the remaining ingredients and the egg. Salt and pepper, to taste. Adjust your seasonings, to taste. I like to get my hands into this mixture to make sure it is all mixed together well.

With slightly damp hands, form the dough into 6 patties. Pack it together well, so they will hold together during cooking.

Bake for 15 minutes at 350ºF then gently flip them and bake for another 10 minutes, or so, until the patties are golden brown and firm. You can also grill the patties. Prebake them in the oven about 15-20 minutes, then place on a preheated grill, medium heat, cook for a few minutes on each side, until golden brown.

Serve on your favorite toasted bun or in lettuce leaf wraps, which is my preferred way. I like mine topped with a little green onion, avocado, tomato, lettuce or spinach and a homemade spicy turmeric aioli (recipe below).

Storage – these will keep, cooked or uncooked for up to 5 days in the refrigerator. Occasionally ,I will freeze leftover patties after they have been pre-baked.

*Vegan option – A flaxseed egg would work here in place of the egg. 1 tablespoon of ground flaxseed to 3 tablespoons of water. Stir together and give it a few minutes to thicken up to the consistency of a beaten egg. [/print_this]

 

[print_this]Spicy Turmeric Aioli (gluten-free and dairy-free)
makes about 2 cups

• 1 large egg* (I used fresh brown eggs from our CSA farmer)
• 1 egg yolk
• 2 garlic cloves, minced
• 2 teaspoons fresh lemon juice
• 3/4 – 1 cup olive oil
• 1 teaspoon ground turmeric
• pinch or two of ground cayenne pepper
• ½ teaspoon each, sea salt and cracked black pepper

Place the egg, egg yolk, garlic and lemon juice in the food processor. (You can make it by hand, but it is much easier and more fail-safe in the food processor.) While it is blending, slowly drizzle in the oil, until it is thick and creamy. Add the turmeric, cayenne pepper, sea salt and pepper.

Did you add the oil too fast? If you add the oil too fast, the aioli will separate, so go very slowly. If it does separate, take the mixture out of the food processor, saving the separated aioli, and start over. Put another egg and egg yolk into the food processor and blend them. Slowly, slowly add the separated aioli. That should do the trick.

This more than what you need for these fries but great for sandwiches and such, too

**If you don’t want to eat raw eggs – skip the eggs and the oil and 1 cup of your favorite mayo instead. Yours will not have this bright yellow color, which comes from the yolks on our beautiful farm fresh eggs. If you are vegan, substitute your favorite vegan mayo instead. [/print_this]