Crispy Baked Buffalo Cauliflower Burgers

Name: Crispy Baked Buffalo Cauliflower Burgers
Prep time: 42 min
Cook time: 51 min
Total time: 1 h 33 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium head (about 2 lb) (900 g) cauliflower, trimmed and cut into 1-inch florets (about 6 cups florets); 2 tablespoons (30 ml) olive oil; 1 teaspoon (6 g) kosher salt, divided: ¼ teaspoon for roasting, ½ teaspoon for the patties, ¼ teaspoon for the sauce; 4 cloves (12 g) garlic cloves, finely minced or grated; ¾ cup (70 g) chickpea flour (besan); 1 cup (60 g) panko breadcrumbs, divided: ½ cup in the mixture, ½ cup for coating; 3 scallions (30 g) scallions, thinly sliced; 1 teaspoon (2½ g) smoked paprika; ½ teaspoon (1½ g) onion powder; ½ teaspoon (1 g) black pepper, freshly ground; 1 egg (50 g) large egg, lightly beaten; ¼ cup (60 ml) buffalo sauce; 1 tablespoon (14 g) unsalted butter, melted; ½ cup (120 g) plain Greek yogurt; 1 tablespoon (15 ml) lemon juice, fresh; 2 tablespoons (6 g) fresh dill or chives, finely chopped; ¼ teaspoon (0.8 g) garlic powder; 4 buns (280 g) burger buns, split and lightly toasted; 4 leaves (40 g) crisp lettuce leaves, washed and dried; 1 medium (150 g) tomato, sliced into 4 rounds; 12 slices (40 g) dill pickle slices (optional)

From the MyKitchenBank Kitchen

Roasted cauliflower is mashed with chickpea flour, panko and garlic, shaped into sturdy patties, and baked until crisp outside and tender inside. A brush of buffalo sauce and a cool ranch-style yogurt sauce make them tangy, spicy and satisfying.

Prep: 42 min
Cook: 51 min
Wait: 45 min
Total: 2 hr 18 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1 medium head (about 2 lb) (900 g) cauliflower, trimmed and cut into 1-inch florets (about 6 cups florets)
2 tablespoons (30 ml) olive oil
1 teaspoon (6 g) kosher salt, divided: ¼ teaspoon for roasting, ½ teaspoon for the patties, ¼ teaspoon for the sauce
4 cloves (12 g) garlic cloves, finely minced or grated
¾ cup (70 g) chickpea flour (besan)
1 cup (60 g) panko breadcrumbs, divided: ½ cup in the mixture, ½ cup for coating
3 scallions (30 g) scallions, thinly sliced
1 teaspoon (2.5 g) smoked paprika
½ teaspoon (1.5 g) onion powder
½ teaspoon (1 g) black pepper, freshly ground
1 egg (50 g) large egg, lightly beaten
For the glaze
¼ cup (60 ml) buffalo sauce
1 tablespoon (14 g) unsalted butter, melted
For the ranch-style sauce
½ cup (120 g) plain Greek yogurt
1 tablespoon (15 ml) lemon juice, fresh
2 tablespoons (6 g) fresh dill or chives, finely chopped
¼ teaspoon (0.8 g) garlic powder
To serve
4 buns (280 g) burger buns, split and lightly toasted
4 leaves (40 g) crisp lettuce leaves, washed and dried
1 medium (150 g) tomato, sliced into 4 rounds
12 slices (40 g) dill pickle slices (optional)

Equipment (8)

2 large rimmed baking sheets (18×13-inch / 46×33 cm)
Parchment paper
Food processor or large bowl and potato masher
Clean kitchen towel or fine mesh strainer
Large mixing bowl
Pastry brush or spoon
Wide thin spatula
Wire rack (optional)

Steps

Before you start

Position two oven racks in the upper and lower thirds; the oven preheats in step 1.
Cauliflower must be roasted dry and cooled, because wet cauliflower makes patties that fall apart.
Chilling the shaped patties for 20 minutes is essential for firm burgers that hold together.
Buffalo sauce brands vary in heat. Taste yours first and mix in extra melted butter if you want a milder glaze.

1
Preheat and prep pansOven 425°F / 220°C
- Position oven racks in the upper and lower thirds and heat the oven to 425°F (220°C).
- Line two large rimmed baking sheets with parchment paper.
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Ready when: Oven reaches 425°F (220°C)
2
Roast the cauliflowerOven 425°F / 220°C
- Toss the cauliflower florets with the olive oil and ¼ teaspoon of the salt on one lined baking sheet.
- Spread in a single layer with space between pieces.
- Roast at 425°F (220°C) for 25 minutes, stirring once halfway, until the edges are deeply golden and a fork pierces the stems with no resistance.
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Ready when: Edges are deep golden brown and stems are fork-tender
Tip: Crowded florets steam and turn soggy, which makes weak patties. Use both sheets if needed and swap racks halfway.
3
Cool the cauliflower
- Slide the parchment with the cauliflower onto a wire rack or the counter.
- Let it cool for 10 minutes so steam escapes, until it is warm rather than hot to the touch.
- Leave the oven on.
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Ready when: Florets are just warm to the touch
4
Mash the base
- Pulse the cauliflower in a food processor 8 to 10 times until it looks like coarse crumbs with some small chunks, or mash it in a large bowl with a potato masher.
- Transfer to a large bowl.
- If it looks wet, press it in a clean towel or fine strainer to remove excess moisture.
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Ready when: Texture is coarse and crumbly with small visible pieces, not a smooth purée
Tip: Don't over-process; a purée turns gummy and the burgers lose texture.
5
Mix the burger mixture
- Add the garlic, chickpea flour, ½ cup (30 g) of the panko, scallions, smoked paprika, onion powder, pepper, ½ teaspoon of the salt, and the beaten egg.
- Stir firmly for 1 minute until the mixture holds together when pinched; it should be thick and slightly sticky.
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Ready when: A handful squeezed in your fist holds its shape
Tip: If it feels too wet to hold, add 1 tablespoon more chickpea flour at a time.
6
Shape and chill
- Spread the remaining ½ cup (30 g) panko on a plate.
- Divide the mixture into 4 equal portions (about 190 g each).
- Shape each into a firm patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing tightly.
- Press both sides into the panko.
- Place on a clean parchment-lined baking sheet and refrigerate for 20 minutes.
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Ready when: Patties feel firm and cold to the touch
Tip: Do not skip chilling; this is what keeps the patties from crumbling.
7
Bake the first sideOven 425°F / 220°C
- Bake the chilled patties at 425°F (220°C) on the middle rack for 15 minutes, until the underside is golden brown and the patties release easily from the parchment.
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Ready when: Bottoms are golden brown and patties lift without sticking
8
Make the glaze
- While the patties bake, whisk the buffalo sauce and melted butter in a small bowl until smooth and glossy.
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Ready when: Glaze is evenly combined and glossy
9
Flip, glaze, and finishOven 425°F / 220°C
- Carefully flip each patty with a wide spatula.
- Brush the tops generously with about half of the glaze.
- Bake at 425°F (220°C) for 11 minutes more, until the patties are deeply golden and crisp at the edges and the glaze looks sticky.
- Brush with the remaining glaze right after baking.
- The center should read 160°F (71°C).
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Ready when: Edges are crisp, glaze is sticky, and center reads 160°F (71°C)
Tip: Watch the last 3 minutes; the glaze can scorch quickly.
10
Make the cool sauce
- Stir together the Greek yogurt, lemon juice, dill, garlic powder and the remaining ¼ teaspoon salt in a small bowl.
- Taste and add a pinch more salt if needed.
- Refrigerate until serving.
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Ready when: Sauce is smooth and tastes bright and tangy
11
Rest and assemble
- Let the burgers rest on the pan for 5 minutes so they firm up.
- Spread the sauce on the cut sides of the toasted buns.
- Layer lettuce, a burger, tomato and pickles (if using), then close the buns.
- Serve right away.
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Ready when: Patties hold together when lifted with a spatula
Tip: Serve with a fork on the side; these are tender, not meaty.

Good to know

Tips

Dry cauliflower is the key: roast until browned and cool it fully before mashing.
Use a wide, thin spatula to flip the patties and handle them gently while hot.
For extra crunch, bake the patties on a wire rack set over the baking sheet.
For a milder glaze, add another tablespoon of melted butter to the buffalo sauce.

Make ahead

Roast and mash the cauliflower up to 2 days ahead and refrigerate. Shape the patties up to 1 day ahead, cover and refrigerate, then bake straight from the fridge. The cool sauce keeps up to 3 days.

Storage & reheating

Room temperature: up to 1 hour. Fridge: store cooked patties (without buns or sauce) in an airtight container up to 4 days. Freezer: freeze patties on a tray, then bag, up to 2 months. Reheat from fridge on a baking sheet at 400°F (200°C) for 10 to 15 minutes, or 15 to 20 minutes from frozen, until hot and crisp.

Substitutions

chickpea flour (besan) → all-purpose flour. Use the same amount; the flavor is milder and the patties are slightly less sturdy.
panko breadcrumbs → gluten-free panko. Check the buffalo sauce and buns too if you need the whole burger gluten-free.
large egg → flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes). Patties will be slightly more fragile; swap the butter and yogurt too to make it vegan.
plain Greek yogurt → vegan plain yogurt or mayonnaise. Use the same amount for a dairy-free sauce.