Spicy Cauliflower + Sweet Potato Burgers

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Spicy Cauliflower + Sweet Potato Burgers

Guess what, we might have beat our “Best Ever Veggie Burger” - with cauliflower and quinoa, sweet potatoes and and almond flour - you would never guess that these spiced and light beauties would pack such a terrific tasty punch.

The accompaniments are a must - but the buns are not. We adore these served on a crisp lettuce wrap, with a dollop of gucamole and a pile of colorful root veggie fries on the side And of course, at Tuesday Foods we always serve our burgers with a “Special Sauce” - and this Vegan Chipotle Ranch rocks!

Here’s how it goes down:



  • 1 head cauliflower, cut into small florets

  • 1 1/2 pounds sweet potatoes peeled and cut into 1-inch pieces

  • 1/2 cup cooked quinoa

  • 2 Tablespoon olive oil, divided

  • 2 teaspoons sea salt, divided

  • 2 teaspoons ground cumin, divided

  • 1/2 teaspoon cayenne pepper, divided (or more if you like spice!)

  • 1/3 cup almond flour

  • 1 egg (*flax or aquafaba egg for vegan)

  • 2 teaspoons chili powder

  • 2 tablespoon cilantro

  • Zest of 1 lime

For the guacamole:

  • 2 tablespoons lime juice

  • 2 avocados mashed

  • 2 tsp sea salt

Serving Suggestions:

  • your favorite hamburger bun or Bibb Lettuce (If you prefer a lettuce wrap)

  • guacamole or chipotle ranch dressing

  • micro-greens, cilantro, scallions

  • shredded cabbage

  • jalapeno slices or Sriracha (if you like it spicy)


1. Preheat the oven to 425 degrees F.

2. On a parchment-lined baking sheet, toss the cauliflower with 1 tablespoon of olive oil, 1 teaspoon ground cumin, 1 teaspoon salt and 1/4 teaspoon cayenne. On a second parchment-lines sheet pan, toss the sweet potatoes with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon salt and 1/4 teaspoon cayenne. Transfer the pans to the oven and roast until the veggies are lightly browned and caramelized, about 30 minutes. (Keep the oven on)

3. Transfer half the sweet potatoes and all the cauliflower to a food processor and pulse until a coarse dough forms, with still a few chunks of cauli. Set aside in a large mixing bowl, along with the remaining sweet potatoes, quinoa, almond flour, egg (or vegan substitute), chili powder, cilantro and lime zest. Fold the mixture together until well-incorporated.

4. Form the mixture into 5 or 6 thick 3-inch patties and set aside on a plate. The mixture will be rather sticky. Refrigerate for 20 minutes uncovered, until the burger mixture is cool and firm.

5. Meanwhile, make the Guacamole: In a small mixing bowl, mash the avocado with the lime juice and a generous pinch of salt until coarsely combined.

6. Heat a cast iron skillet over a medium-high heat. Add a thin layer of olive oil. Add the veggie burgers (3 at a time) and cook until the top has set, and it is starting to become golden about 4 minutes. Flip the burgers and continue. These are going to feel very mushy at this stage, so if they’re misshapen after you add them to the pan, and/or after you flip, just use a silicon spatula to gently nudge the sides back into a round patty shape.

7. Transfer to a parchment lined baking sheet and bake in the oven for 10 to 15 minutes, or until firm and cooked through.

7. Top each bun or lettuce wrap with a burger, followed by a generous dollop of the guacamole, micro-greens, herbs or any toppings you enjoy. We love this served with a generous with cilantro and scallions and our “Special Sauce” - Vegan Chipotle Ranch, recipe below.



  • 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)

  • 2/3 cup unsweetened almond milk

  • 2 tsp lemon juice

  • 1 clove garlic, peeled

  • 1/2 tsp sea salt (plus more to taste)

  • 1 chipotle pepper in adobo sauce (reserve the sauce to adjust spice level)

  • 1/4 tsp onion powder

  • 1 tsp apple cider vinegar

  • 1/2 tsp maple syrup, (more to taste)

  • 2 Tbsp fresh minced dill (or 2 tsp dried)


1. Soak cashews in very hot water for 30 minutes. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this is to make a vegan buttermilk)

2. Drain and rinse cashews, then transfer to a blender and add almond "buttermilk," garlic, salt, pepper, onion powder, vinegar, maple syrup, and ground chipotle chile. Blend on high for 1-2 minutes or until very creamy and smooth, stopping to scrape down sides as needed. Chop dill by hand and add to blender at the end – pulse just enough to combine, but so you can still see green flecks.

3. Taste and adjust flavor as needed - adding more salt to taste, ground chipotle or adobo sauce for heat, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.