This Greek Burger recipe is one of the biggest BBQ crowd pleasers from my first Cookbook. Even the biggest “plant-based burger” skeptics LOVED this burger.
I found a new way to enjoy this recipe, as buns or gluten don’t do well with me or the hubs I create this cauliflower bun that was inspired from the Cauliflower Pizza Crust recipe from my book. The cauliflower crust worked perfectly and tasted even better. I will put it out there that it does take a bit of work, but I promise it will be worth it.
Cauliflower is part of the cruciferous vegetable family, it helps to aid the body in it’s natural detoxification process. It is low in carbs, gluten-free and provides the body with vitamins and minerals. If you are looking for natural ways to remove gluten from your lifestyle try using veggies as a base – we use cauliflower, sweet potato, spaghetti squash, mushrooms you could even use oat or almond flour. There are so many ways to create your own homemade version of whatever you want, the way you want. I love a burger on a bun but find bread sits heavy so this combo made perfect sense. I will be exploring other options and will definitely share what turns out. If you want to grab more recipes like this grab a copy of my Plant-Based Cookbook here: https://pamrocca.com/shop
Cooking should be fun, playful and enjoyable!
If you haven’t had fun in the kitchen in awhile why not try this recipe out today. When I find myself in a food rut or not feeling like cooking I bust out old cookbooks or look on Pinterest to get inspired.
Makes: 6 burgers
Prep Time: 10 minutes
Cook Time: 20-30 minutes
3 tbsp ground flaxseed with 1/3 cup water
1 can of black beans
1/4 cup fresh dill
2 large cloves of garlic, minced
1 teaspoons onion powder
1/2 cup rolled oats
½ cup breadcrumbs
1 tablespoons Extra virgin olive oil
1 tablespoons tamari (or soy sauce)
2 tablespoons Greek seasoning (or use your own fresh herbs)
¼ cup chopped up feta cheese
10 black olives sliced
¼ cup roasted red peppers, diced
¾-1 tsp fine-grain sea salt
fresh ground pepper
- Preheat over to 350 F. Like a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed with 1/3 cup warm water and set aside for 5-10 minutes, until thickened.
- In a large bowl, mash the black beans into a semi-paste with potato masher. Stir in the rest of the ingredients and add the flaxseed mixture last. Mix well until combined.
- Shape the dough into 4-6 patties. Pack the dough tightly, especially around the edges to help hold it together during the cooking. Place patties on baking sheet.
- Bake the patties for 10-15 minutes, gently flip them, and bake for 10-15 minutes more, until the patties are firm. Top with vegan mayo or tzatziki, lettuce and tomato.
Note– not feeling the Greek vibe? Get creative and omit Greek seasoning, feta and olives and add in your own spices and veggies to the base recipe. Think Cajun, BBQ or Veggie Burger.
Tip – These burgers freeze well so I like to make a double batch and individually wrap them and freeze. It makes an easy lunch or pull out on a night when you just don’t have time to cook.
Cauliflower Bun Recipe
Makes: 3 buns (top and bottom) or 6 half buns
Prep Time: 10 minutes
Cook Time: 25-35 minutes
1 head cauliflower
½ cup shredded cheddar cheese
1 tablespoon of your desired seasoning – I used a burger seasoning from Epicure but feel free to get creative and add your own creation
½ teaspoon salt
½ teaspoon pepper
- Preheat oven to 400 F and line baking tray with cauliflower mixture.
- Chop up cauliflower into small pieces. Put in food processor and pulse until finely chopped (should look like cauliflower rice). Place in microwaveable bowl and cook for 4 minutes.
- Let mixture cool then place cauliflower in cheese cloth and squeeze out excess water. Don’t skip this step, it is what gets all the water out so you have a solid bun.
- Place cauliflower back in bowl. Add two eggs, cheddar cheese and spices. Stir to combine.
- Place cauliflower mixture on baking tray lined with parchment paper and spread out evenly to make crust. Bake in oven 400 for 25-35 minutes until golden brown. Cut into 6 or 8 burger sized squares.
Tip – I made these again and I like to flip the burger and cook a few minutes on the other side so they are really firm and bun like.
If you make this recipe I would love to hear what you think in the comments below or be sure to tag me in your pics over on the gram @pam_rocca.
As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,