In a small saucepan over medium-high heat, combine quinoa and water. Cook until water is absorbed, about 20 minutes. Set aside and cool.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use Hy-Vee Short Cuts riced cauliflower to make your own spicy cauliflower burgers.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| Cauliflower Burgers | ||
| ¾ c. quinoa, uncooked | ||
| 1 ¼ c. water | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 6 c. Hy-Vee Short Cuts cauliflower rice | ||
| 1 tbsp. Hy-Vee ground cumin | ||
| 2 tsp. Hy-Vee paprika | ||
| 1 tsp. Hy-Vee cayenne pepper | ||
| 2 clove(s) garlic, minced | ||
| ¾ c. Hy-Vee plain panko breadcrumbs | ||
| ¾ c. shredded pepper jack cheese | ||
| 3 Hy-Vee large eggs | ||
| 1 ½ tsp. Hy-Vee salt | ||
| 12 Hy-Vee Bakery whole wheat hamburger buns, optional | ||
| Optional Toppings | ||
| Purple cabbage | ||
| Fresh cilantro | ||
| Bolthouse Farms salsa ranch salad dressing | ||
Things To Grab
- Small saucepan
- Large skillet
- Large bowl
- Charcoal or gas grill or large nonstick skillet
- Spatula
Directions
Meanwhile, heat olive oil in a large skillet over medium heat. Add cauliflower, cumin, paprika, cayenne pepper, and garlic. Cook 5 to 6 minutes until crisp-tender.
In a large bowl, combine quinoa, cauliflower, breadcrumbs, cheese, eggs, and salt. Form into 12 patties.
Preheat a charcoal or gas grill or a nonstick skillet over medium heat. Add cauliflower patties and cook until golden brown, about 4 to 5 minutes. Carefully flip, and cook an additional 4 to 5 minutes. If desired, serve on whole wheat buns with desired toppings.
Nutrition facts
Servings
140 Calories per serving
1 cauliflower burger
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 55mg
- Sodium: 390mg
- Total Carbohydrates: 14g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Featured KCCI recipe on May 20th, 2018