Ready within 45 minutes and with only 10 ingredients, these firm veggie burgers with chickpeas and cauliflower are the perfect vegan and gluten-free summer cookout main. They’re made with wholesome ingredients, like steamed cauliflower, canned chickpeas, oat flour, chickpea flour, chives, garlic, and Old Bay seasoning. These veggie burgers get browned to perfection on the stovetop. Filled with savoury flavours, nourishing plant-based ingredients, plus an extra rich touch of homemade cashew “mayo,” these simple veggie burgers are a real crowdpleaser.
Old Bay seasoning is one of my go-to’s for quick weeknight flavour. It really shines in these firm veggie burgers. Cauliflower is a little unusual as far as veg patties go! I like its brassica flavour mingled with the chickpeas, spice, and herbs. Plus I’ll never say no to a little extra veggie goodness.
My preferred cooking method for pretty much any veggie burger is to pan fry. I find that I get maximum golden edges this way and for me it’s the lowest maintenance option. If you need a reliable and grill-able veggie burger, I recommend my vegan black bean burgers recipe.
To make these veggie burgers firmer, I grind the mixture up quite fine in the food processor and also incorporate both chickpea and oat flours. The flours help to bind and hold everything together, almost like a batter mixture. Using the flours also helps to bind the patties without eggs!
A simple whole food, vegan “mayo” for your veggie burgers!
- I make a cashew cream base and let that stand in for mayo with these burgers! It’s not traditional or authentic in any way, but I find that I enjoy it on the same level.
- Raw cashews, lemon juice, white wine vinegar, Dijon mustard, water, and salt blend up creamy-dreamy and are perfect for topping.
- This mayo will keep in the fridge for up to a week.
I recommend serving these vegan veggie burgers with my fresh summer salad with corn and spicy cashew dressing, my vegan potato salad with dill pickle dressing, or my charred corn slaw with peanut butter lime dressing.
Firm Veggie Burgers with Chickpeas & Cauliflower
- 2 cups cauliflower florets
- 2 cups cooked chickpeas
- 1 clove garlic, peeled and chopped
- 1 tablespoon Old Bay seasoning
- 1 tablespoon olive oil
- squeeze of lemon juice
- sea salt and ground black pepper, to taste
- ¼ cup chickpea flour
- 3 tablespoons oat flour
- ⅓ cup chopped chives
- 1 cup raw cashews, soaked for at least 2 hours
- 1 tablespoon lemon juice
- 1 teaspoon white wine vinegar
- 2 tsp dijon mustard
- 2 tablespoons water, plus extra
- salt to taste
- buns, bread, or boston/butter lettuce wraps
- oil for sautéing the burgers
- avocado slices
- red onion slices
- If you don’t have Old Bay in your nook of the world, you can make it yourself!
- Set a large pot with an inch or two of water over medium heat. Place the cauliflower florets in a steamer basket. Once the water in the pot is simmering, place the steamer basket in and put a lid on top. Steam the cauliflower until tender, about 8-10 minutes. Remove the cauliflower and run some cold water over it to prevent further cooking. Towel the florets lightly and then place in the bowl of a food processor fitted with the “S” blade.
- To the food processor, add the chickpeas, garlic, Old Bay seasoning, olive oil, lemon juice, salt + pepper. Pulse the mixture until you have a meal that clumps together when you squeeze it. You should still see little bits of chickpeas. Dump the chickpea and cauliflower mixture into a large bowl and stir in the flours and chopped chives until your mix is fully combined and the flour is absorbed. Taste the mixture for seasoning and adjust accordingly.
- Divide the mix into 4 equal portions and form patties with your hands. Place the patties on a plate and wrap tightly with plastic wrap. Let these set up in the refrigerator for at least an hour.
- Make the cashew lemon mayo. In a blender pitcher, combine the cashews, lemon juice, white wine vinegar, dijon mustard, salt, and 2 tablespoons of water to start. Blend the mixture on high, adding more water and scraping the sides as necessary. Keep going until you have a creamy/smooth mayo-like consistency. Scrape the mayo into a container, cover, and place in the fridge until you’re ready to serve.
- Heat a good slick of oil in a non-stick sauté pan over medium heat. Place the burgers in the pan, maybe two at a time maximum. Fry until one side is golden and then gently flip them over. Keep moving them around the pan to achieve maximal browning on the sides. Remove from the pan when the other side is golden. Keep warm on a parchment lined baking sheet in a low oven. Repeat with remaining burgers. Serve hot with lettuce wraps/buns, cashew lemon mayo, avocado, red onion etc.