Bombay Burgers
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Description
Vegan cauliflower burgers with Indian spices, rice, and oats - these beautiful golden gluten-free burgers are from Veggie Burger Atelier, a new plant-based cookbook all about veggie burgers.
Ingredients
Spiced Cauliflower Patties
- 3 tablespoons vegetable oil divided
- 80 grams (¼ cup) finely diced onion
- 220 grams (2 cup) cauliflower grated
- 3 cloves garlic crushed
- 1 tablespoon grated fresh turmeric
- 1 tablespoon garam masala
- 1 teaspoon grated fresh ginger
- ¾ teaspoon sea salt plus more to taste
- ½ teaspoon red pepper flakes
- 100 grams (⅔ cup) rolled oats
- 100 grams (⅔ cup) cooked brown rice
- 75 grams toasted almonds ground
- ½ cup fresh cilantro finely minced
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 2 tablespoons rapeseed other other light oil
- 1 tablespoon nutritional yeast or parmesan cheese
- 1 teaspoon coconut sugar
- ¼ teaspoon black pepper
Lime Cashew Cream
- 200 grams (1 ½ cup) cashews soaked for 1-3 hours
- Juice of a lime
- 1 teaspoon honey or agave syrup
- Pinch sea salt
- Water to thin
Sesame Carrot Salad
- 5 rainbow or regular carrots shaved into ribbons
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
Instructions
Spiced Cauliflower Patties
- Place a pan over medium-high heat and add 1 tablespoon of oil. Add the onion and fry for 4-5 minutes, or until translucent. Transfer to a large bowl. Add another tablespoon of oil and the cauliflower, garlic, turmeric, garam masala, ginger, salt, and red pepper flakes. Fry for 6-8 minutes, stirring. Transfer to the bowl with the onion.3 tablespoons vegetable oil, 80 grams (¼ cup) finely diced onion, 220 grams (2 cup) cauliflower, 3 cloves garlic, 1 tablespoon grated fresh turmeric, 1 tablespoon garam masala, 1 teaspoon grated fresh ginger, ¾ teaspoon sea salt, ½ teaspoon red pepper flakes
- Add the remaining patty ingredients to the bowl and mix to combine. Working in batches, pulse the mixture in a food processor for a few spins until the rice and oats are broken up. Be careful not to over blend - you want a crumbly texture. Refrigerate the mixture for 30 minutes, or up to 24 hours, covered.100 grams (⅔ cup) rolled oats, 100 grams (⅔ cup) cooked brown rice, 75 grams toasted almonds, ½ cup fresh cilantro, 2 tablespoons plus 1 teaspoon fresh lemon juice, 2 tablespoons rapeseed, 1 tablespoon nutritional yeast or parmesan cheese, 1 teaspoon coconut sugar, ¼ teaspoon black pepper
- Preheat the oven to 180°C (350°F). Divide the mixture into 4 (see note) equal portions and shape each into a patty. Place a pan over medium-high heat and add the remaining tablespoon of oil. Fry the patties for 4-8 minutes per side. Lightly season with salt and pepper and transfer them to a rimmed baking sheet and bake for 8-10 minutes.
- Assemble the burgers between warm buns or naan buns and serve topped with the lime cashew cream and sesame-carrot salad.
Lime Cashew Cream
- In a blender or food processor, combine all the ingredients and process until smooth. Set aside.200 grams (1 ½ cup) cashews, Juice of a lime, 1 teaspoon honey or agave syrup, Pinch sea salt, Water
Sesame Carrot Salad
- In a medium-sized bowl, stir together the carrot ribbons, vinegar, and sesame oil until well coated. Set aside.5 rainbow or regular carrots, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil
Notes
• I always make 6-8 burger patties rather than four, but the original recipe says four. Shape them as you see fit but note that the baking time will be reduced if the burgers are smaller.
Nutrition
Serving: 1burger | Calories: 667kcal | Carbohydrates: 62g | Protein: 25g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 574mg | Potassium: 1129mg | Fiber: 14g | Sugar: 12g | Vitamin A: 12960IU | Vitamin C: 37mg | Calcium: 135mg | Iron: 6mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.