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79% would make again

Chickpea Cauliflower Burger

Tasty Team


for 6 servings

  • 1 can chickpeas, drained and rinsed
  • 1 cup red lentils (170 g), cooked
  • ½ cup fresh parsley leaf (20 g)
  • 1 tablespoon Frank's Red Hot Original Sauce
  • 1 lemon zest
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 cup panko bread crumbs (50 g)

Spicy Aioli

  • ½ cup mayonnaise (120 g)
  • 2 tablespoons Frank's Red Hot Original


  • brioche bun
  • red onion, sliced
  • small tomato slice
  • avocado, sliced
  • green leaf lettuce

Nutrition Info

    Calories 351
    Fat 16g
    Carbs 40g
    Fiber 9g
    Sugar 5g
    Protein 12g

Estimated values based on one serving size.


  1. Burger: Preheat oven to 425ºF. Spread cauliflower florets on a sheet tray. Drizzle with olive oil and sprinkle with salt. Toss to combine. Roast for 20–25 minutes, until golden brown and tender. Let cool.
  2. Combine cauliflower, chickpeas, red lentils, parsley, Frank’s Red Hot Original, lemon zest, garlic powder, paprika, cumin, salt, and pepper in a food processor. Process until everything is broken down and combined. (You will need to scrape down the sides and mix ingredients together with a spatula in between pulses.) Transfer to a bowl and stir in panko bread crumbs. Chill mixture for at least 30 minutes.
  3. Once mixture is chilled, shape into patties.
  4. Heat a large skillet over medium-low heat. Add in a generous drizzle of vegetable oil. Add in patties and cook until browned, about 4 minutes. Flip and cook the other side until browned, about 3 minutes more. Remove from pan.
  5. Spicy Aioli: Whisk together mayonnaise and Frank’s Red Hot Original.
  6. Assembly: Spread aioli on bottom bun. Place a veggie burger patty on the bun. Layer on the red onion slice, tomato slice, a few avocado slices, and lettuce. Add the top bun.
  7. Enjoy!

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