Cauliflower Burgers
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These meatless cauliflower burgers are hearty vegetarian burgers you can enjoy year-round. Cauliflower and quinoa patties are pan-seared until crispy, then tucked into a bun with creamy zucchini coleslaw, ranch dressing, and peppery arugula. You can easily make them ahead of time, and the leftovers taste great for lunch the next day!
These cauliflower burgers are proof that veggie burgers don’t have to be bland or disappointing. They’re hearty, flavorful, and have a satisfying texture thanks to a combination of roasted cauliflower, quinoa, cheddar cheese, and a handful of simple ingredients.
What sets these burgers apart is the balance of flavors and textures. The cauliflower becomes sweet and slightly caramelized as it cooks, the quinoa adds substance, and the cheddar brings a savory richness that makes them feel truly satisfying. Panko breadcrumbs help hold everything together while keeping the patties light rather than dense.
I like serving them on toasted buns with plenty of greens and a generous smear of ranch dressing. Whether you use a store-bought ranch or one of my homemade cilantro lime ranch, it adds the perfect creamy contrast to the savory cauliflower patties. They’re the kind of veggie burger that even dedicated burger lovers happily devour.
Zucchini coleslaw
The easy 4-ingredient zucchini coleslaw adds flavor and crunch to these already delicious burgers. You just need zucchini, red cabbage, ranch dressing, and a generous pinch of black pepper.
To slice the zucchini and cabbage nice and thin, we recommend using a mandolin, but a sharp knife works, too.
What to serve with cauliflower burgers
We love to keep things classic and serve these cauliflower burgers with a side of fries like our shoestring fries, spicy sweet potato fries, or crispy carrot fries. They also pair well with a big salad like our kale apple salad or a bowl of your favorite soup!
If you like a little heat, try them with our spicy chipotle mayo sauce.
You might be wondering …
Can I grill these burgers? You may be able to grill them depending on your grill, but we recommend using a pan to be safe, and so they don’t fall apart. If it’s too hot to cook indoors, make sure to use a grill mat on your BBQ when you cook these!
Can I freeze these burgers? Yep! The key is to freeze them before cooking by placing them on a parchment-paper-lined baking sheet until they’re frozen (so they don’t stick together). Then transfer them to an airtight container or reusable bag. Allow them to thaw in the fridge before cooking them.
How do I store the leftovers? Store leftover zucchini coleslaw and burgers in separate containers in the fridge for up to 3 days. The burgers are the crispiest straight out of the pan, but will still taste delicious the next day.
Cauliflower Burgers Recipe
Ingredients
- 1 large cauliflower (about 2 lb)
- 1 tablespoon olive oil
- 1 cup uncooked quinoa
- 1 cup panko
- ¾ cup ranch dressing
- ½ cup grated cheddar cheese
- 2 large eggs
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Oil (for cooking)
Zucchini Coleslaw
- 1 medium zucchini
- ½ cup finely shredded purple cabbage (use your mandolin if you have one)
- ¼ cup ranch dressing
- Black pepper (to taste)
Burger Toppings
- Buns
- Ranch dressing
- Arugula or spinach
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the cauliflower into florets, place them on the baking sheet, and drizzle with the oil. Roast for 30 minutes, turning halfway, until the cauliflower is soft. Let stand to cool for a few minutes.1 large cauliflower, 1 tablespoon olive oil
- In a small pot over high heat bring the quinoa and 1 ½ cups of water to a boil. Reduce the heat to low, cover the pot, and cook for 10-12 minutes, or until the quinoa is soft. Remove the lid and set it aside.1 cup uncooked quinoa
- When the cauliflower is cooked and has cooled slightly, add it to your food processor. Pulse until finely chopped but not pureed. Transfer the cauliflower to a large bowl.
- Add all the other cauliflower burger ingredients to the bowl and mix well. Form into 12 patties, a generous ½ cup each. Place the patties on the baking sheet you used to cook the cauliflower. (fewer dishes!) and chill in your fridge for 30 minutes.1 cup panko, ¾ cup ranch dressing, ½ cup grated cheddar cheese, 2 large eggs, 1 teaspoon sea salt, ½ teaspoon black pepper
- Either spiral the zucchini using your spiralizer or slice it into very thin rounds. Toss the zucchini with the cabbage and ranch dressing.1 medium zucchini, ½ cup finely shredded purple cabbage, ¼ cup ranch dressing, Black pepper
- Heat a splash of oil in a large, non-stick frying pan over medium-high heat. Add half the burger patties and pan fry until golden on each side, about 5 minutes per side. Repeat with the remaining burger patties.
- Generously spread your burger buns with ranch dressing and then stack them with a burger patty, some arugula, and top with the zucchini slaw.Ranch dressing, Arugula or spinach, Buns
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More burger recipes
For more inspiration, check out all of our cauliflower recipes and our dinner ideas!
These look amazing! Can you use riced cauliflower?
I think that should work! You won’t need to roast it as long though. 🙂
How long should they cooked for and what temp
About 5 mins per side on medium-high heat. 🙂
Just look at these burgers!!! Can’t wait to try this recipe, I know they will be a new favourite. Xo
They are a new favorite for my family. I hope you like them as much as we do!
Thank you so much for this great vegetarian Burger recipe!!! Great flavor. Our family loved them!
I’m so happy to hear you and your family like the recipe! Hooray!!
Oh yum! I’m normally not the biggest fan of veggie burgers, but I think I could totally get on board with these… cauliflower and quinoa are two of my favourite things, and the ranch dressing sounds like the perfect way to take these to the next level!
They really are so good! And the Litehouse Ranch really takes them over the top. 🙂
Love all the flavours here Kristen!! So yummy for a veggie burger.
Thank you so much! They’re going to be on rotation here all summer. 🙂