Buffalo Cauliflower Burgers, Zucchini Corn Relish

We took, “Don’t forget the veggies!” to the next level this month with our made-from-scratch veggie burgers. If you thought Falafel Burgers were a hit, wait until you try Buffalo Cauliflower Burgers. Our vegan patties keep it lean with cauliflower and get a boost of protein and fiber from garbanzo beans and quinoa. Filled with hot sauce and scallions, topped with a fresh veggie relish, we promise no one at your table will be missing the meat!

We’re deep into burger season, so if you haven’t had your fill yet, try Thai Tuna Burger, Papaya Salsa, Arctic Char Burger, Mango Avocado Relish, or Salmon Burger, Wasabi Mayo.

Buffalo Cauliflower Burgers, Zucchini Corn Relish

Our vegan Buffalo Cauliflower Burgers are chock full of flavor and topped with a fresh veggie relish. We promise no one at your table will be missing the meat!

Serving size: 1 burger, Makes 10 servings

Ingredients

FOR THE RELISH

1 cup corn kernels

1 cup diced zucchini

1/2 cup diced plum tomatoes

2/3 cup apple cider vinegar

2 tablespoons sugar

1 teaspoon mustard seed

2 tablespoons canola oil

FOR THE BURGERS

1 1/2 pounds fresh cauliflower

2 cups cooked garbanzo beans

1/4 cup Frank's Red Hot buffalo sauce

3/4 teaspoon black pepper

1 cup cooked quinoa

1/4 cup chopped scallions

10 whole wheat hamburger buns

Instructions

First prepare the relish. In a bowl, combine corn, zucchini, and tomatoes. Set aside.
Place a saucepan over medium heat. Add apple cider vinegar, sugar, and mustard seeds. Bring to a boil and stir until sugar has dissolved. Pour hot liquid over fresh vegetable mixture. Stir until well combined and chill.
To prepare the burgers, remove very end of the cauliflower stems and cut the heads into quarters. Use a box grater to shred cauliflower.
Steam cauliflower until tender, about 3 minutes. Transfer to a fine mesh strainer and squeeze out all excess liquid. Set aside.
In a food processor, combine garbanzo beans, buffalo sauce, and black pepper and puree until smooth. Transfer to a bowl and add cauliflower, quinoa, and scallions. Mix well and portion into 4-ounce patties.
Spray a grill or griddle with non-stick cooking spray and sear each side of the burger patties. Place on whole wheat hamburger bun and top with 2 TBSP of relish and serve.

Nutrition per serving: 290 calories, 8 g fat, 1 g saturated fat, 385 mg sodium, 46 g carbohydrates, 9 g sugar, 7 g fiber, 11 g protein

What We Were Talking About in 2018: Thai Tuna Burger, Papaya Salsa

At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.

Have feedback or questions for our team? Email us at flikblog@compass-usa.com.

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