Our friends at The Forked Spoon are clever at including vegetables in the recipes they create. We are big fans of the simple skewers with balsamic and herb dressings (like we’re making for dinner tonight alongside grilled chicken tenders brats).
But the cauliflower veggie burger got us thinking: how do we make this keto?
Cauliflower is a staple; ricing is in the bag. We have also made crusts (for pizza) and know the drill on removing excess water before making a pie. Burger patties should be similar.
But we will have to make some simple ingredient substitutions.
For quinoa, there really is no exact substitute for the texture and graininess of real quinoa (pre-keto, we were huge fans). But we agree with Ketofy.in that riced cauliflower or water chestnuts come pretty close.
Note burgers will have a nuttier flavor profile with added riced water chestnuts whereas riced cauliflower won’t be noticeable.
Of course, for binding and bonding it goes without saying that we use our dry keto bread crumbs and pulverize them fresh.
For chipotle mayo, the sugar will be substituted with Lakanto Classic to keep the desired color and hint of sweetness.
Take a look at the original recipe and learn how to make Cauliflower Veggie Burgers with a tasty Chipotle Mayo sauce.