Easy Spicy BBQ Cauliflower-Chickpea Veggie Burgers

8 patties
40 min

This easy, baked and grillable Spicy Barbecue Cauliflower Chickpea Veggie Burgers is the best veggie burger recipe you can find. A healthy and Gluten-free vegetarian burger patty that’s great for a Friday night or weekday meal prep. Vegan option too!

If you’ve been here a while, you probably know that veggie burgers and falafel are one of my go-to meal preps, so this was just another one of my experiments.

I’m not sure why - may be I need to find the right hashtags - but all these burger posts never do so well on Instagram. So I really had no intention of posting it.

But I shared a BTS from when I was making these on my story, and there were quite a few positive reactions.

For some reason I thought it was a good idea to post a “react to this if you want me to post the recipe” and a bit too many people did.

So here we are, 2 days later.

Easy Spicy BBQ Cauliflower-Chickpea Veggie Burgers
Recipe details
  • 8  patties
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1½ cups Chickpeas, or Black Eyed Peas or White Beans, Canned (390g) or Cooked from dry (110g)
  • 2 cups Cauliflower, Chopped, 214g
  • 1 cup Carrot, Chopped, 128g
  • ⅔ small Onion, about 80g
  • ½ tsp Olive Oil
  • 1½ tsp Minced Garlic, 1-2 cloves
  • 1 Tbsp paprika
  • 1 tsp Cumin
  • ½ – ¾ tsp Cayenne Pepper, reduce for less spicy
  • ½ tsp Black Pepper
  • ½ tsp Salt
  • 1 cup Instant or Quick Oats, 90g
  • 2 Eggs
  • 2 Tbsp Barbecue Sauce
Preheat oven to 350°F and line a baking sheet with parchment paper.
Drain peas/chickpeas/beans until dry.
One at a time, pulse cauliflower and carrot in a food processor and until ground into large “rice” grains (or use a large-hole grater).
Chop onion using food processor or knife.
Make burgers:
Heat oil in a nonstick skillet over medium and fry onion and garlic until fragrant, 2 minutes.
Add cauliflower and carrot and cook about 3-4 minutes until tender and cooked. Add paprika, cumin, cayenne pepper, salt and pepper and cook for 30 seconds.
Transfer to large bowl and set aside to cool. Place in freezer to speed up process.
Pulse peas/beans and oats in food processor to form rough textured mixture.
In a small bowl, whisk eggs.
Add pea/bean-oat mixture, eggs and barbecue sauce to cooled vegetables and mix.
Let rest for 5-10 minutes so that the mixture gets thick.
Divide the mixture into 8 parts.
Shape burgers: Line a 1-cup measuring cup with plastic wrap, add a portion of the burger mix and press down to pack. Lift out of cup with lining edge, and flip onto baking sheet. Flatten down slightly. OR Use slightly wet/greased hands and shape into ¾” thick patties.
Bake for 25-30 minutes until light brown and crisp (or use air fryer for 20 minutes). Allow to cool before removing from pan, or they will be soft. OR Heat a skillet or grill over medium, grease well with olive oil or spray and cook burgers for 4-5 minutes each side (8-12 minutes total).
  • Nutrition value and more details on my website: https://www.haylskitchen.com/easy-spicy-bbq-cauliflower-chickpea-veggie-burger/
  • To replace eggs, use 2 flax eggs(2 Tbsp Flaxseed Meal + 5 Tbsp Water let rest 5 minutes)
  • To replace instant oats: Use bread crumbs or Use rolled oats and pulse in the food processor a few times so they tear up (don’t let them turn into flour).
  • Use rolled oats and pulse in the food processor a few times so they tear up (don’t let them turn into flour).
  • Let the mixture rest for about 10 minutes before shaping them so that the oats absorb as much moisture as possible. This is required or the mix will be too runny to hold.
  • See blog post!
  • Servings: 8 3½” patties | Serving size: 1 patty
  • Make sure beans are completely dried or the burgers wont hold. Lightly oil your hands when shaping patties if using hands and they are too dry.
Haylee Jane Monteiro
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