Cauliflower Chickpea Burger with Spicy Mayo
Ingredients
- 1 cup of cauliflower (about 1/2 head)
- 1/2 tsp of thyme
- 2 cloves of garlic (chopped)
- 1 1/3 cup of chickpeas
- 3/8 tsp of salt
- 1/4 tsp of pepper
- 1/4 tsp of cumin
- 3/8 tsp of paprika
- 1/2 tsp of lemon juice
- 1/2 tsp of onion powder
- 1 1/4 tsp of soy sauce
- 2 tsp of chopped parsley
- 1/2 tsp of garlic powder
- 1 flax egg (1 tbs of ground flax seeds soaked in 3 tbs of water for 15 min)
- baby arugula
- vine ripe tomato
- hass avocado
- red onions (for pan searing)
- whole wheat buns
Spicy mayo
- 3 tbs of mayo (we used @hamptoncreek's magical #justmayo)
- 1 1/2 tsp of stone ground mustard
- 1/8 tsp of cayenne pepper
- 1 tsp of lime juice
Preparation
Prepare the flax egg by mixing 1 tablespoon ground flax seeds with 3 tablespoons water and letting it sit for 15 minutes.
In a food processor, blend cauliflower until rice-like pellets form.
In a small pot on medium-low heat, add cauliflower, thyme, garlic cloves, and just enough water to cover, then cook for 5 minutes.
Using a cheese cloth, drain and squeeze out the cauliflower.
In a large bowl, mash chickpeas with a fork, add cauliflower rice, seasonings and herbs, and mix well.
Mix in the flax egg.
Form patties and bake in the oven at 375 F for about 10 minutes.
For the spicy mayo, in a small bowl mix 3 tablespoons mayo, 1.5 teaspoons stone ground mustard, 1/8 teaspoon cayenne pepper, and 1 teaspoon lime juice.
To assemble, add arugula to the bun, top with the patty, veggies (tomato, avocado, pan seared red onions), and spicy mayo.