You checked out the title right: Cauliflower Hummus Burgers with MintTzatziki I lastly made a veggie hamburger dish for the blog site.
But they’re not burger-y burgers. They’re hummus burgers. I desired something with the tastes of hummus, in hamburger kind. And since I like a little texture in my burgers, I didn’t wish to utilize real hummus. So rather, I smashed some chickpeas and cauliflower together with tahini, lemon juice, garlic and olive oil.
The very first time I made this, I did it without the cauliflower and it simply didn’t exercise. The burgers required a little bit more wetness, so I believed I ‘d experiment by including steamed cauliflower the next time around. The cauliflower does not eliminate from the hummus taste, however it makes the burgers less crumbly and includes some veggie goodness to the patties.
I must point out, these burgers aren’t actually produced barbecuing. Most vegetable burgers are either prepared in a frying pan, on a grill (indoor or outside), or baked in the oven. I basically dislike doing them in the frying pan and prevent it at all expenses– they appear to wind up oily and break down on me. Grilling works for some burgers, however not others (once again, with the collapsing). Baking appears to work the very best– you can do it with a minimal quantity of included oil and with a strong surface area, you do not risk of burgers collapsing into the grates of a grill.
Chobani sent me some samples of their Greek yogurt (thanks, Chobani!), so I figured the proper topping for hummus burgers was tzatziki. Traditionally, dill is utilized in tzatziki sauce, however considering that my dill is quite pitiful today, I utilized mint rather. I’m not huge on yogurt unless it’s in something and I feel the very same method about tzatziki– it’s excellent on these burgers, however a little excessive for me by itself. (But I think you’re not expected to consume tzatziki by itself, ideal?)
CauliflowerHummus Burgers with Mint Tzatziki
Veggie burgers made with cauliflower and chickpeas, topped with mint tzatziki.
- PrepTime: 15 minutes
- CookTime: 20 minutes
- TotalTime: 35 minutes
- Yield: 6 burgers
- 1/2 cup 0% Greek yogurt
- 1/4 cup cucumber, diced and peeled
- 1 tsp garlic, minced
- 1 tsp extra-virgin olive oil
- 1 tsp fresh mint leaves, minced
- 1 tsp lemon enthusiasm
- 2 cups steamed cauliflower florets
- 1 1/2 cups prepared chickpeas, or 1 (15 oz) can
- 1/4 cup tahini
- 3 cloves garlic, minced
- juice from 1 lemon
- 1 tablespoon olive oil
- salt + pepper, to taste
- 1 egg, gently beaten
- 6 hamburger rolls or pita halves
- child spinach, tomato and onion pieces, and mint tzatziki for serving
- Combine yogurt, cucumber, garlic, and olive oil in the tiniest bowl of your food mill. Process till totally smooth. Stir in mint leaves and lemon enthusiasm.
- Preheat oven to 350 ° F. Line a baking sheet with parchment paper or spray with olive oil mister or cooking spray.
- Use a potato masher or fork to smash together cauliflower and chickpeas in a medium bowl. Don’ t mash them till they’re mush– you desire the hamburger to have a bit of texture. Stir in the tahini, garlic, lemon juice, and olive oil, then include salt and pepper to taste. Fold in the beaten egg.
- This mix is a bit damp, so you will not have the ability to form patties with your hands. Instead, divide it into 6 mounds on the baking sheet, then utilize your hands to pat the rounds into burgers.
- Bake for 15 minutes, then utilize a spatula to thoroughly turn burgers (if they break down, press them back together) and bake for 5 minutes more, till gently browned. Serve on rolls or in pitas and leading with spinach leaves, tomato and onion pieces, and mint tzatziki.