Cauliflower Burgers with Dukkah Spice are a healthy, protein-packed meal that satisfies with plenty of flavor. Crunchy sesame seed homemade dukkah brings North African flavors to your weeknight dinner.

If you’re looking for a lighter dinner recipe that doesn’t skimp on flavor, this easy cauliflower burger recipe is for you. Made with fluffy quinoa, ground almonds, and creamy feta cheese, this meal is packed with nutritional benefits without weighing you down.

How To Make Cauliflower Burgers

If you haven’t tried cauliflower burgers before, you’re in for a treat. They’re fast and easy to make and always satisfy. Even if you’re not vegetarian, you’ll appreciate this meat-free dinner recipe.

The bulk of these burgers comes from protein-rich quinoa and roasted cauliflower florets. Use any kind of quinoa you like, though I love the nutty flavor of red quinoa. While the quinoa cooks, roast the cauliflower until the edges are nice and crispy. This browning will add extra flavor to the burgers.

Let the roasted veggies cool a bit before blending the burgers in a food processor. Too much heat can cause an explosion during blending. And when you do start blending, use restraint. You want the mixture to retain plenty of texture, not turn into a purée. Use the pulse feature to control the texture.

Then, it’s a simple matter of adding your seasonings and shaping the burger patties. Cook the burgers until they’re golden brown on both sides, adding oil as necessary so you hear sizzling the entire time.

Cauliflower Burgers with Dukkah Spice

Yield: 6 Patties (Serves: 4-6)

A wonderful vegetarian burger patty inspired by Christiann Koepke’s take on the famous Egyptian spice mixture dukkah. This tasty mashup of Middle Eastern flavors with California flair will have friends asking you to bring these to every summer barbeque.

Ingredients

Dukkah (Recipe Yield: 1 cup)

2 tablespoons sesame seeds (black and white are beautiful!)
1 teaspoon sumac
1 teaspoon flaky sea salt
½ teaspoon black pepper
1 tablespoon everything bagel seasoning

Cilantro and Avocado Spread (Recipe Yield: 1½ cups)

2 avocados
2 bunches cilantro, rough chopped
1 lime, juiced and zested
3 tablespoons olive oil
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon of water (if needed)

Dukkah Spiced Cauliflower Patties (Recipe Yields: 6 patties)

¾ cup uncooked quinoa, (I prefer red)
1 head cauliflower, cut into florets (about 6 cups)
6 tablespoons olive oil, divided
½ teaspoon garlic powder
1 teaspoon salt
3 tablespoons dukkah (recipe above)
¾ cup ground almonds
¾ cup crumbled feta cheese
3 eggs, beaten
6 gluten-free burger buns

Toppings

4 cups thinly sliced red cabbage
1 red onion, sliced into rings
1 cucumber, peeled and cut into ¼-inch rounds
Sprouts

Instructions

Dukkah

Combine all ingredients and mix well.
Store in a cool, dry place in a sealed container for up to 6 months.

Cilantro and Avocado Spread

Combine all ingredients except the water in a blender. Purée until very smooth, starting on low speed and moving to high. Add up to 2 tablespoons of water if you need more liquid to blend.
Transfer to a small bowl, cover, and refrigerate for no more than 2 hours. Otherwise, the avocado will start to lose its vibrant color.

Dukkah Spiced Cauliflower Patties

Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Cook the quinoa according to package instructions. Once cooked, strain and transfer the grains to a prepared baking sheet and cool in the refrigerator.
In a medium bowl, toss the cauliflower florets with 3 tablespoons olive oil, garlic powder, and salt. Transfer to the other prepared baking sheet and roast for 20-25 minutes. Remove from the oven and cool.
Once cauliflower is cool, transfer it to a food processor and pulse into small pieces that stick together (do not over-pulse! We are not going for a purée or paste). Transfer to a large bowl.
Add the cooled quinoa, dukkah, ground almonds, and feta cheese to the cauliflower. Season to taste with salt. Fold in the eggs and shape the mixture into 6 patties.
Add the remaining 3 tablespoons olive oil to a large nonstick skillet over medium heat. When hot, cook the burgers for 3-4 minutes per side, until golden brown. Be careful when flipping as these burgers are fragile. Transfer the cooked burgers to a paper towel-lined plate to absorb any extra oil.
To assemble the burgers, cut the buns in half and spread a generous amount of cilantro and avocado spread on both sides. Place a patty on the bottom bun and top with cabbage, red onion, cucumber slices, and sprouts. Sprinkle with any remaining dukkah and finish with the top bun.

What is Dukkah?

Dukkah is an Egyptian spice blend. It comes in dozens of different forms and is often served in olive oil with bread for dipping. Most dukkah recipes contain nuts and seeds like cashews or sesame seeds, and spices like coriander and cumin.

Our easy dukkah recipe features sesame seeds for nutty crunch and sumac for bright, zippy flavor. Sumac is a crimson-colored dried spice from the Middle East that has a zesty, citrusy flavor.

If you love these cauliflower burgers with dukkah spice, cilantro-avocado sauce, and crunchy veggie toppings, come say hi on Instagram, where I’m always sharing new tasty dishes like this one.