Go Back
+ servings

Crispy Quinoa Cauliflower Burger Recipe

This Crispy Quinoa Cauliflower Burger is a vegan burger packed with protein and loaded with tasty cauliflower and vegan parmesan.
Course Brunch/Snack/Main
Cuisine Vegan Burgers
Keyword vegan burgers
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 burgers
Calories 327kcal


  • 1 small head of cauliflower around 620g
  • 1 tbsp olive oil plus more for dressing the greens
  • 1.5 cup cooked quinoa divided in to 3 half-cups
  • 1 cup cooked or canned chickpeas reserve the chickpea brine
  • 6 tbsp aquafaba chickpea brine
  • 3 tbsp chopped coriander
  • .5 cup vegan parmesan
  • .5 tsp sea salt plus more for seasoning
  • .5 - 1 cups breadcrumbs (gluten-free if required)
  • .25 cup vegan mayonnaise
  • sriracha sauce
  • 3 tbsp sunflower oil
  • 8 small soft burger buns (gluten-free if required)
  • micro herbs or watercress
  • zest of half a lemon


  • Preheat the oven to 180 degrees C (356 degrees F) and cut the cauliflower in to florets before placing them in a roasting pan. Drizzle with the olive oil and season well with sea salt. Roast in the oven for 15-20 minutes and remove to cool. 
  • When cooled, chop half the cauliflower in to small chunks and place the other half in a food processor with a half-cup of the cooked quinoa, the full cup of chickpeas and the coriander. Add the aquafaba and pulse the processor until the chickpeas are smooth and holding the mixture together. 
  • Transfer the mixture to a large bowl and add the remaining cauliflower, another half-cup of quinoa, the parmesan, sea salt and breadcrumbs and stir together. Using your clean hands, test that the mixture comes together in to a patty. Add more breadcrumbs if necessary. 
  • Line a tray with grease proof paper and add the last half-cup of cooked quinoa to a plate. Form the burger mixture in to small palm sized patties and gently press them in to the quinoa (you can press the quinoa in to the patties if that's easier) before laying the burgers on the lined tray. When all burgers are ready, place the tray in the fridge. 
  • To dress the micro-herbs, place them in a bowl with the lemon zest and a pinch of sea salt. For the sriracha mayonnaise, combine the vegan mayonnaise and sriracha sauce to taste in a small bowl. Cut the burger buns in half and lightly brush the cut side with oil for toasting. 
  • Heat a large skillet over medium heat and add a tablespoon of sunflower oil. Take the burgers from the fridge and add them in batches of three or four to the hot pan. Cook for three minutes or until a crisp seal forms on the bottom of the burger. Turn the heat down slightly and cook for another minute. Gently flip the burger and cook the other side for another three minutes. Repeat with the remaining patties. 
  • While the burgers are cooking, heat another pan on low to medium heat and gently toast the burger burger bun, cut side down. Remove from the heat and add a good dollop of sriracha mayonnaise to the bun base and top with a burger pattie. Dress the micro herbs with a drizzle of olive oil and place a handful on top of the burger. Finish with the bun top to serve. Repeat with the remaining burgers. 


One raw cup of quinoa will yield more than enough cooked quinoa for this recipe.


Calories: 327kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 348mg | Potassium: 179mg | Fiber: 4g | Sugar: 4g | Vitamin A: 60IU | Vitamin C: 6.7mg | Calcium: 131mg | Iron: 2.5mg