Cauliflower bean burger with horseradish slaw

There is nothing more comforting than a really juicy veggie burger on a fresh (gluten-free) bun with all the other right condiments added. This version is made with cauliflower and mixed beans and is so yummy. The horseradish slaw that goes with it is a hit too! Apart from that I recommend adding sliced avocado (or guacamole), some pickled onions and then just whatever other suitable vegetables you have at home – alfalfa sprouts like in the photo are great, but I often also grill peppers or asparagus, or simply slice tomatoes and lettuce. Enjoy!


Cauliflower bean burger with horseradish slaw
Prep time
Cook time
Total time
Serves: 6 burgers
  • Ingredients step 1
  • 200 to 250 grams cauliflower (half a small head)
  • 1 large handful fresh coriander (stems and leaves)
  • 1 large clove garlic
  • 1 small red onion
  • 2 tsp ground cumin (in German/Swedish: kreuzkummel/spiskummin)
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper (more if you like spicy, less or leave out if you prefer it mild)
  • ½ tsp salt (more to taste)

  • Ingredients step 2
  • 1 can chickpeas (400 gram)
  • 1 can kidney beans (400 grams)
  • ⅓ cup rolled oats

  • Olive oil to fry in.

  • The horseradish slaw
  • 1 large carrot, julienned or shredded
  • Equal amount red cabbage, very finely sliced or shredded
  • 2 tbsp (vegan) mayonnaise
  • 2 tsp horseradish cream (a little less if you prefer it mild, more for stronger flavour)
  • A tiny squeeze of lemon (more to taste)
  • A little salt to taste
  1. Turn the oven to 180 degrees.
  2. In a food processor, run the first group of ingredients until very finely chopped/blended together (if you don't have a food processor; shred the cauliflower to rice size, very finely chop the coriander and onion, press/crush the garlic and very thoroughly stir in the spices).
  3. Transfer to a bowl and add the beans, chickpeas and rolled oats. Mush the beans into the cauliflower mix for a few minutes, ideally using your hands or a large fork until they're blended in nicely. Slightly break most of the beans but leave some whole. Now taste and adjust the flavouring - e.g. add more salt, cumin powder, cayenne etc as you think is needed.
  4. Shape into medium sized firm burger patties, using your hands.
  5. Heat the olive oil in a frying pan on medium heat and add the burgers - be careful at this step so they don't break. Fry for a minute or two on each side until they get a nice crust. Then move the burgers over to a parchment paper-covered oven tray. Bake for roughly 25 to 30 minutes (depending on the size). Let them cool slightly on a rack before serving to further firm them up a little.
  6. Make the slaw while the burgers are in the oven. Stir together the mayo and horseradish cream in a bowl and add the carrots and the cabbage making sure it all gets properly coated. Add a little salt and a squeeze of lemon to taste and toss. Add a little more horseradish if you like it hotter, and more mayo for a creamier texture.
  7. Serve on hamburger bread or on lettuce, with sliced avocado, pickled onion and the horseradish slaw.

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