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Baked Buffalo Cauliflower Burgers

5 from 1 review

Yield: 12-15 small burgers (2-3 per person) 1x

Ingredients

Scale
  • 33.5 cups riced cauliflower (I bought mine from trader joe’s but you can also buy a head of cauliflower and process it in food processor to make “rice”, also mine was NOT the frozen cauli rice from trader joe’s, it was in the produce section)
  • 3 eggs (fax egg will work as well but may need to adjust amount)
  • 1/2 cup breadcrumbs (panko or gluten-free)
  • 1 tablespoon avocado oil
  • 3 tablespoons coconut flour (I haven’t tested other flours)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne powder
  • 3 tablespoons Tessemae’s Buffalo Sauce (adjust to taste)
  • Toppings: avocado, cilantro, lime, jalapeno
  • English muffins or your bun of choice

Instructions

  1. Preheat oven to 400 degrees and line baking tray with parchment paper
  2. Grease parchment paper with spray or avocado oil
  3. Using a large mixing bowl, combine cauliflower rice, eggs, panko, avocado oil, coconut flour, garlic powder, chili powder, cayenne powder and buffalo sauce
  4. Mix with spoon, spatula or by hand (I used my hands) and combine ingredients well
  5. Form into 12-15 patties and place on baking tray (I used my 1/3 cup measuring cup to form mine)
  6. Place in oven for 25-30 minutes
  7. Enjoy with your toppings and bun of choice
  8. *Will stay good for 5-7 days in fridge, I haven’t tested freezer*
  • Author: rachel mansfield
  • Category: dairy-free, gluten-free & vegan-friendly
  • Cuisine: dinner, lunch