This chipotle cauliflower burger recipe is a veggie burger lover’s dream. I wanted to create a clean veggie burger that EVERYONE can enjoy. This is it!!
This cauliflower veggie burger recipe is inspired by Pinch of Yum’s version that has quinoa and cheese and panko in it. Quinoa isn’t a regular part of my diet, so I knew I needed to put my spin on it with paleo ingredients.
These cauliflower burgers are delicious, tasty and rich in flavor. Once you have added the wonderful slaw, toppings and salsa, you will be so thrilled with the taste that you’ll never want one of those bean-filled veggie burgers ever again. Cauliflower veggie burgers are way better!
How To Make A Cauliflower Veggie Burger
This recipe has a number of different elements to it, but each one is super quick and easy. If you take the time to make the salsa and the slaw, you really won’t regret it, but these cauliflower veggie burgers taste equally delicious without them.
How to make cauliflower veggie burgers:
- Pulse eggs, almond flour, arrowroot powder, salt, chipotle peppers, and raw almonds together in a food processor.
- Add riced cauliflower. You’ll add 1 cup and pulse, then stir in the rest with a spoon.
- Form 8 cauliflower burger patties. Make sure to pack the cauliflower well. Place them onto a pan, or use a burger mold.
- Bake the burgers. It’ll take about 35 minutes, flipping once.
TIP: To make these cauliflower burgers even more low carb (RARE for a veggie burger!), simply replace the arrowroot powder with more blanched almond flour, plus 1/4 teaspoon xanthan gum. But even if you don’t make the swap, these have 7 grams net carbs each, which is really low for a veggie burger. 🙂
How to make fixings for cauliflower burgers:
- Tomatillo Salsa – Broil onions, tomatillos and jalapenos until the skins have blackened, then blend them with cilantro, avocado, lime juice and salt.
- Chipotle mayonnaise – This takes seconds! Just blend chipotle chiles into mayonnaise until you get the right level of heat to your liking.
- Slaw – This is just shredded purple cabbage with lime juice.
I will say that these burgers are SPICY and that’s just the way I love them. You can tone it down by either seeding all of the jalapeños or leaving the jalapeño out of the tomatillo avocado salsa.
TIP: Chipotle chiles can really vary in terms of how hot they are. Sometimes they aren’t hot at all but here lately, every single one has been habanero level hot. Play around with spice quantities to make up a cauliflower veggie burger that really hits the spot for you.
I told you it was fast and easy! Now, just assemble your burger the way you like it best. (Check my tips below on how to serve them!)
What Is The Best Way To Cook Cauliflower Burgers?
After trying out various methods of cooking this cauliflower burger recipe, I’ve found that baking your cauliflower veggie burger is the way to go. The cauliflower burgers hold together perfectly, whereas pan frying them didn’t get the middles cooked until the outsides were way past done. Plus, baking is less messy and there’s no oil involved.
How To Make The Best Veggie Burgers Hold Together
Often the problem with a cauliflower burger recipe is that they’re hard to form and stick together. Without cheese or some sticky grains, you’re hard pressed to get everything nice and cozy into a formed patty. I tried multiple variations of this veggie burger and multiple cooking methods, and finally settled on this EASY and foolproof recipe.
The secret to getting that nice solid patty is plenty of almond flour and eggs. A really fine blanched almond flour creates a sort of batter that binds the cauliflower together. I also threw in some whole raw almonds that I simply ground up into a chunky meal to give the burgers some crunch.
How To Serve Cauliflower Burgers
For the toppings, I love to add tomatillo avocado salsa, shredded red cabbage drizzled with lime juice, fresh crisp slices of jalapeño, and some chipotle mayonnaise.
The pictures of this cauliflower burger recipe are shown with gluten-free burger buns, but since this blog is 100% paleo, try almond flour burger buns instead.
TIP: You can also serve cauliflower veggie burgers in lettuce wraps or between two grilled slices of eggplant.
If you serve them with sweet potatoes or fries, then you probably won’t even miss the burger bun anyway. Here are some delicious pairings:
- Easy Crispy Yuca Fries Recipe (Cassava Fries)
- Loaded Paleo Sweet Potato Skins
- Paleo Jalapeno Ranch Dressing is incredible and takes these burgers over the top!
The Best Veggie Burger Recipe With Cauliflower:
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Easy Chipotle Cauliflower Veggie Burger Recipe
This healthy, EASY cauliflower burger recipe is natural, paleo and super tasty. They are quick to make, with 6 simple ingredients. The best cauliflower veggie burger ever!
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- 4 cups Cauliflower rice
- 4 large Eggs
- 1 1/2 cups Blanched almond flour
- 2 tablespoons Arrowroot powder (see notes for low carb options)
- 1/4 cup Almonds (raw)
- 1 tablespoons Chipotle chiles in adobo
- 1/2 teaspoon Sea salt
Tomatillo Avocado Salsa
- 3 medium Tomatillos
- 1 medium Jalapeño
- 1/2 medium White onion
- 1 handful Fresh cilantro
- 1 medium Avocado
- 2 tablespoons Lime juice
- Sea salt (to taste)
- 1/2 cup Avocado mayonnaise
- 6-8 tablespoons Chipotle chiles in adobo
- 2 cups Purple cabbage (shredded)
- Lime juice
- 2 tablespoons olive oil
More TIPS about this paleo recipe in the post above!
Tomatillo Avocado Salsa:
Broil the tomatillos, jalapeño, and onion for 15 minutes until blackened in spots and soft. You can also do this over an open flame if you have a gas stove.
Once blackened, place them in a blender or food processor with the cilantro, avocado, and lime juice. Blend until smooth. Season with salt to taste.
Mix together the 1/2 cup mayo with 6-8 tablespoons chipotle. Use less or more to reach your desired heat level.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a food processor, pulse the eggs, almond flour, arrowroot, salt, chipotle, and raw almonds together until blended but small pieces of almond still remain.
Add in 1 cup of riced cauliflower and pulse until combined and semi smooth. Add in the remaining cauliflower and mix with a wooden spoon to combine.
Divide into 8 burgers making sure to pack the cauliflower together well and place on the baking sheet. You can also use an English muffin mold - pack it full of the mixture and remove to form a perfectly round and packed burger.
Bake for 35 minutes, flipping once.
- Assemble: Toast the burger buns, if using, then place some of the salsa on the bottom. Top with cauliflower burger, slaw with a squeeze of lime, jalapeño, and chipotle mayo.
Serving size: 1 cauliflower burger patty
*Nutrition info includes the cauliflower burgers only, without salsa or chipotle mayo.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.