Veggie burgers with fiery fruit salsa deliver an explosion of flavor on a hot summer night. Grated cauliflower and carrots roast until sweet, then mix with sautéed onion, mushrooms, and jalapeño into hearty pan-fried patties. The citrusy fruit salsa on top carries a lingering Sriracha heat that ties it all together.
Veggie Burgers with Fiery Fruit
These deliciously seasoned burgers topped with a light, citrus fruit salad will truly tantalize your taste buds! There is an explosion of flavor from the Sriracha in both the burgers and the fruit that provides a lingering heat. The sweet fruit salsa makes this meal a perfect option for a hot summer night, and is a great way to use up a smorgasbord of vegetables and fruit in your fridge.
Serves 4
1 head cauliflower, grated
2 large carrots, peeled and grated
3 tablespoons (45 ml) olive oil, divided use
1 medium onion, finely diced
2 jalapeños, seeded and diced
1 cup (240 ml) white mushrooms, diced
2 tablespoons minced garlic
1⁄2 cup (480 ml) sunflower seeds (ground in food processor, or finely chopped)
1 tablespoon (15 ml) Sriracha sauce
2 eggs
1 tablespoon (15 ml) almond flour
1⁄2 batch Fiery Fruit Salad (see Chapter 1)
- Preheat the oven to 325°F (165°C). Mix grated cauliflower and carrots in a bowl with 1 tablespoon (15 ml) olive oil. Spread on a baking sheet and roast in the oven for about 30–45 minutes, mixing occasionally, until softened and starting to brown.
- While cauliflower and carrots are roasting, add 1 tablespoon (15 ml) olive oil to a sauté pan over medium heat. Add diced onion and sauté for about 6 minutes, until translucent. Add diced jalapeños and mushrooms and sauté for another 6–7 minutes. Add garlic and sauté for another 2 minutes. Remove from heat.
- Once all vegetables have cooled slightly, combine with all other ingredients (except the remaining 1 tablespoon (15 ml) oil) in large mixing bowl. Incorporate all ingredients together with hands, and form 4 large patties. For a more solid veggie burger, refrigerate for 15–30 minutes before cooking.
- In a large pan, add remaining tablespoon of olive oil over medium-high heat. Add veggie burgers to pan and fry for about 6 minutes on both sides until browned.
- Take 1⁄2 of the Fiery Fruit recipe and add to food processor. Pulse until fruit is chopped, creating a salsa-like consistency. Serve on top of warm burgers.
Pro Tips
- Roast the grated cauliflower and carrots the full 30–45 minutes until softened and browned — raw-roasted vegetables make crumbly, bland burgers.
- Let the vegetable mixture cool slightly before mixing with the eggs, and form the patties with your hands for a tight, cohesive bind.
- Refrigerate the formed patties 15–30 minutes before frying if you want a more solid burger that won't crack in the pan.
- Pulse only half the Fiery Fruit recipe for the salsa — you want a chunky, salsa-like consistency, not a smooth purée.
Frequently Asked Questions
Are these veggie burgers paleo?
Yes — no beans or grains here. Grated cauliflower, carrots, mushrooms, sunflower seeds, and eggs do all the binding work.
How spicy are they?
Diced jalapeño and Sriracha in the patty give a steady warmth, and the fiery fruit salsa on top adds a sweet-heat finish.
Can I grill them?
Pan-frying is more reliable — these are delicate patties. If grilling, chill them very firm first and use a well-oiled grill mat.
How long do leftovers keep?
Cooked patties keep 3 days in the fridge. Rewarm in a skillet to bring back the crust.
Recipe Card
Ingredients
Method
- Preheat the oven to 325°F.
- Mix grated cauliflower and carrots in a bowl with 1 tablespoon olive oil.
- Spread on a baking sheet and roast in the oven for about 30–45 minutes, mixing occasionally, until softened and starting to brown.
- While cauliflower and carrots are roasting, add 1 tablespoon olive oil to a sauté pan over medium heat.
- Add diced onion and sauté for about 6 minutes, until translucent.
- Add diced jalapeños and mushrooms and sauté for another 6–7 minutes.
- Add garlic and sauté for another 2 minutes.
- Remove from heat.
- Once all vegetables have cooled slightly, combine with all other ingredients (except the remaining 1 tablespoon oil) in large mixing bowl. Incorporate all ingredients together with hands, and form 4 large patties. For a more solid veggie burger, refrigerate for 15–30 minutes before cooking.
- In a large pan, add remaining tablespoon of olive oil over medium-high heat.
- Add veggie burgers to pan and fry for about 6 minutes on both sides until browned.
