Vegan Buffalo Cauliflower Burgers

These vegan buffalo cauliflower burgers are for fans of bold tangy flavor. Mildly spicy and full of veggies, these burgers taste great with cool slaw and all the toppings.

recipe originally published July 7, 2019

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why you'll love these burgers
   2. How to make a sturdy burger that stays together
   3. How to serve these cauliflower burgers
   4. Storage and freezing
   5. Detailed reheating methods
   6. Jump to recipe: Buffalo Cauliflower Burgers

Why you'll love these flavorful veggie burgers

Vegan cauliflower burgers bring the mild tangy flavor of the classic hot sauce to a burger made with cauliflower and short list of whole food ingredients.

Everyone loves this buffalo cauliflower. Before everyone and their dog had a similar recipe, this was one of the most popular recipes on this site. I have used that recipe to make larger cauliflower steak that we made into sandwiches and burgers. 

But.

I wanted to make a burger patty that was more than just spicy cauliflower. I wanted a cauliflower burger that included fiber, protein, and layers of texture and flavor.

I created this recipe years ago, then shared it in a cookbook, and now I am finally sharing it here with you. We have lots of unique burger recipes, and I hope you love this one as much as we do.

 

How to make a veggie burger that stays together

I have decades of experience with making sturdy veggie burgers that don't fall apart. My white bean veggie burgers are a reader favorite for that reason. These mushroom burgers and these salsa burgers also stay together well, and are both so flavorful!

This buffalo cauliflower burger recipe uses two of my favorite binding ingredients, cooked quinoa and oats. Cooked quinoa brings some whole grain protein and binds burger ingredients very well. Starchy ingredients like dry oats literally bind with the wet burger ingredients. Oats or breadcrumbs are some traditional dry binders.

See this burger recipe for more tips on sturdy burgers, like using sautéed mushrooms!

 

 

How to serve these burgers

1. As a burger: Our favorite way to serve these is also the classic, most straightforward way: on a bun with cheese sauce and your favorite burger toppings. This buffalo burger loves avocado, lots of tangy slaw, lettuce, and pickles.
2. Over a crisp salad! Another way I love to eat a warm protein is on top of a crisp, cool salad. A warm buffalo cauliflower burger is a delicious salad addition. Celery ranch or Thousand Island are my dressing choices. Use these burgers as a topping for this buffalo wing salad!
3. With sides: Don't forget the picnic staples to round out the menu:

• Edamame cucumber salad
• Green Goddess chopped salad
• potato salad 
• Hawaiian mac salad 

How long do these burgers last?

My rule for maximum flavor and freshness is to enjoy this recipe within three days.

Cool completely, and refrigerate in a glass container with a tightly fitting lid. 

Cauliflower burgers also freeze well! Once cooled, transfer to reusable freeze safe bags. Date and use within 2 months.

Reheating methods

Brush or drizzle these leftover burgers with more buffalo sauce before reheating.

• Stovetop skillet: A bit of avocado or olive oil and a few minutes cooking time on each side, covered with a lid, will deliver a hot burger with crispy seared edges. 
• Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
• Air Fryer: Air fry at 350 °F and check after 5 minutes. Carefully flip burgers and continue heating for another few minutes as needed. 

 

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Yield: 6 burgers

Vegan Buffalo Cauliflower Burgers

Print

These vegan buffalo cauliflower burgers are for fans of bold tangy flavor. Mildly spicy and full of veggies, these burgers taste great with cool slaw and all the toppings.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Ingredients

• 1 large head cauliflower (3 ½ - 4 cups trimmed)
• 3 tablespoons fresh ground flax
• ¼ cup water
• 1 ½ cups cooked quinoa
• 1 ½ cups dry gluten free oats
• ⅓ cup nutritional yeast
• ¼ cup buffalo style sauce
• 2 teaspoons onion powder
• 1 teaspoon fresh cracked black pepper
• ½ teaspoon sea salt

Instructions

1. Preheat oven to 425 °F. Line a baking sheet with parchment.
2. In a small bowl, whisk together flax and water. Set aside.
3. Rinse the cauliflower.
4. Using a knife, carefully remove the green stems from the cauliflower. Slice the head of cauliflower in half, then cut out the stem in a two slice triangle shape. Chop the cauliflower into smaller (bite size) pieces and arrange in a single layer on the parchment lined baking sheet.
5. Roast cauliflower at 425 ° F for 15 minutes. Remove cauliflower and carefully turn with a spatula. Return cauliflower to oven for to roast another 15 minutes. Remove cauliflower from oven and set aside.
6. Reduce oven temperature to 350 °F if baking these burgers. (Oven and air fryer instructions below.)
7. In a food processor, add quinoa, flax mixture, oats, nutritional yeast, buffalo sauce, onion powder, pepper and salt. Process until just combined.
8. Add roasted cauliflower and process to combine, scraping sides of bowl as needed. 
9. Using hands, form mixture into patties measuring 4 about inches across and ¾ inch thick.
10. Place patties on prepared baking sheet, bake at 350 °F for 25 minutes.
11. Serve burgers on a bun with cabbage slaw, crisp lettuce, pickle, avocado, and cool ranch.

Notes

How to make a veggie burger that stays together

I have decades of experience with making sturdy veggie burgers that don't fall apart. My white bean veggie burgers are a reader favorite for that reason. These mushroom burgers and these salsa burgers also stay together well, and are both so flavorful!

This buffalo cauliflower burger recipe uses two of my favorite binding ingredients, cooked quinoa and oats. Cooked quinoa brings some whole grain protein and binds burger ingredients very well. Starchy ingredients like dry oats literally bind with the wet burger ingredients. Oats or breadcrumbs are some traditional dry binders.

See this burger recipe for more tips on sturdy burgers, like using sautéed mushrooms!

How long do these burgers last?

My rule for maximum flavor and freshness is to enjoy this recipe within three days.

Cool completely, and refrigerate in a glass container with a tightly fitting lid. 

Cauliflower burgers also freeze well! Once cooled, transfer to reusable freeze safe bags. Date and use within 2 months.

Reheating methods

Brush or drizzle these leftover burgers with more buffalo sauce before reheating.

• Stovetop skillet: A bit of avocado or olive oil and a few minutes cooking time on each side, covered with a lid, will deliver a hot burger with crispy seared edges. 
• Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
• Air Fryer: Air fry at 350 °F and check after 5 minutes. Carefully flip burgers and continue heating for another few minutes as needed. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Crystal Hot Sauce
• 
  Organic Ground Flax Seeds
• 
  Organic Quinoa, 4 Lbs
• 
  Gluten Free Organic Old Fashioned Oats
• 
  Nutritional Yeast

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 4gSodium: 330mgCarbohydrates: 25gFiber: 9gSugar: 3gProtein: 11g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.