Buffalo Cauliflower Burger, Poblano Relish

Ingredients: Makes 10 servings


1 lb Poblano Peppers, fresh
1/3 cup Apple Cider Vinegar
2 tbsp Sugar
1 ½ lb Cauliflower, fresh
2 cup Garbanzo Beans, cooked
1/4 cup Frank's Buffalo Sauce
3/4 tsp Black Pepper
1 cup Quinoa, cooked
1/4 cup Scallions, chopped
as needed Cooking Spray
10 each Whole Wheat Hamburger Buns


  1. Char poblano peppers over open flame. Once charred, place peppers in a bowl, cover with plastic wrap, let sit for 15 minutes. Once cool, peel away skin, remove seeds, and finely dice.
  2. Combine peppers, apple cider vinegar, and sugar in a saute pan. Cook until vinegar is reduced, about 3 minutes. Chill relish in refrigerator.
  3. Remove very end of the cauliflower stems; cut heads into quarters. Use box grater and shred cauliflower.
  4. Steam cauliflower until tender, about 3 minutes. Then place cauliflower in a fine mesh strainer and squeeze out all excess liquid (can also use cheese cloth).
  5. Combine garbanzo beans, buffalo sauce, and black pepper in a food processor; puree until smooth. Place garbanzo mixture in a bowl with quinoa, cauliflower, and scallions. Mix until evenly distributed. Portion mixture into 4 oz patties and refrigerate until ready to use.
  6. Spray grill or griddle with non-stick cooking spray and sear each side of burgers. Place burger on whole wheat hamburger bun and top with 2 TBSP of poblano relish.

Serving Size: 
Service size: 1 each

Nutritional Information:
Cal: 340, Total Fat: 7g, Sat Fat: 1g, Sodium: 500mg, Carbs: 58g, Protein: 13g, Sugar: 13g, Fiber: 9g

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon