Spiced Cauliflower & Quinoa Burgers

These vegan burgers are fresh, vibrant, a cinch to put together and (most importantly) utterly delicious – everything, in fact, you could want from a plant-based burger.

Lightly spiced with lots of ginger and turmeric, you can ramp up the chilli if you like things hot. I like to mix plain Greek-style yogurt with mango chutney to slick over the buns, but sriracha mayo would work well in place of the chutney, for even more heat. You can also add any grated or shredded veggies or salad leaves you fancy, to make this an even bigger burger!

I used Bfree burger buns, to add gluten-free to these burgers' list of attributes – but you can, of course, use any buns you like.

40 minutes

10 minutes



1 medium cauliflower, separated into small florets

1 tsp ginger, grated

2 cloves garlic, grated

4-5 tbsp light oil

4 heaped tbsp gram flour

1 tbsp ground flaxseed

½ cup cooked quinoa

For the spice mix

1 tsp ground ginger

¼ tsp mild chilli powder

¼-½ tsp turmeric

1 tsp salt

½ tsp freshly ground black pepper

2 tsp garam masala

½ tsp cumin seeds

2 tsp mild curry powder

To serve

4 Bfree Burger Buns, or 4 alternative vegan buns

7-8 tbsp mango chutney

½ cup Greek-style plain yogurt

Sliced jalapeños

Coriander leaves

Sliced cucumber

Shredded red cabbage

Lime wedges


  1. Preheat the oven to 200°C/fan 180°C/Gas 6, and line a baking sheet with parchment.
  2. Scatter the cauliflower florets across the baking sheet. In a small bowl, stir together the ingredients for the spice mix, and sprinkle over the cauliflower. Scatter over the grated ginger and garlic, and drizzle with 3 tbsp of the oil. Gently toss the cauliflower and spices until fully incorporated.
  3. Bake the cauliflower for about 20 minutes, or until it's just tender and charred in places.
  4. Add the cooked cauliflower to a food processor along with the gram flour and ground flaxseed. Pulse until the cauliflower is broken into small pieces, but not puréed.
  5. Transfer the cauliflower mix to a bowl and stir in the quinoa. Form the mixture into four patties, and place in the fridge for 30 minutes, or until you're ready to serve, to firm up.
  6. Heat the remaining 1-2 tbsp of oil in a non-stick frying pan over a medium heat, and cook the patties for 3-5 minutes on each side, flipping occasionally, until they're crisp on the outside and heated through.
  7. To serve, grill your burger buns, or char them on a griddle pan. Mix the yogurt and mango chutney together, and spread over the bottom half of the buns buns. Top with a cauliflower and quinoa patty, then some jalapeños, coriander leaves, slices of cucumber, and red cabbage. Add any extra veggies or salad leaves you might be using.
  8. Spread the top bun with a little extra mango chutney yogurt before pacing on top, and serve with a lime wedge alongside, for squeezing.

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