Recipe | Cauliflower Hummus Burgers with Mint Tzatziki

Cauliflower Hummus Burger with Mint Tzatziki Recipe

Cauliflower Hummus Burger with Mint Tzatziki
I finally made some veggie burgers for the blog.

But they’re not burger-y burgers. They’re hummus burgers. I wanted something with the flavors of hummus, in burger form. And because I like a little texture in my burgers, I didn’t want to use actual hummus. So instead, I smashed some chickpeas and cauliflower together with tahini, lemon juice, garlic and olive oil.

The first time I made this, I did it without the cauliflower and it just didn’t work out. The burgers needed a little more moisture, so I thought I’d experiment by adding steamed cauliflower the next time around. The cauliflower doesn’t take away from the hummus flavor, but it makes the burgers less crumbly and adds some veggie goodness to the patties.

Cauliflower Hummus Burger PattiesMint Tzatziki
Chobani sent me some samples of their Greek yogurt (thanks, Chobani!), so I figured the appropriate topping for hummus burgers was tzatziki. Traditionally, dill is used in tzatziki sauce, but since my dill is pretty pathetic right now, I used mint instead. I’m not big on yogurt unless it’s in something and I feel the same way about tzatziki–it’s great on these burgers, but a little too much for me on its own. (But I guess you’re not supposed to eat tzatziki on its own, right?)

I should mention, these burgers aren’t really made for grilling. Even though this is the first burger recipe I’m posting on Oh My Veggies, I’m not a stranger to making veggie burgers and I’ve tried many, many recipes over the years. Most burgers are either cooked in a skillet, on a grill (indoor or outdoor), or baked in the oven. I pretty much hate doing them in the skillet and avoid it at all costs–they seem to end up greasy and fall apart on me. Grilling works for some burgers, but not others (again, with the crumbling). Baking seems to work the best–you can do it with a limited amount of added oil and with a solid surface, you don’t run the risk of burgers crumbling into the grates of a grill.

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Cauliflower Hummus Burgers with Mint Tzatziki

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes


6 burgers


Mint Tzatziki

  • 1/2 c. 0% Greek yogurt
  • 1/4 c. diced and peeled cucumber
  • 1 tsp. minced garlic
  • 1 tsp. extra-virgin olive oil
  • 1 tsp. minced fresh mint leaves
  • 1 tsp. lemon zest

Cauliflower Hummus Burgers

  • 2 c. steamed cauliflower florets
  • 1 1/2 c. cooked chickpeas (or one 15-ounce can)
  • 1/4 c. tahini
  • 3 cloves garlic, minced
  • juice from 1 lemon
  • 1 tbsp. olive oil
  • salt + pepper to taste
  • 1 egg, lightly beaten
  • 6 hamburger rolls or pita halves
  • baby spinach, tomato and onion slices, and mint tzatziki for serving


Mint Tzatziki

  1. Combine yogurt, cucumber, garlic, and olive oil in the smallest bowl of your food processor. Process until completely smooth. Stir in mint leaves and lemon zest.

Cauliflower Hummus Burgers

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper or spray with olive oil mister or cooking spray.
  2. Use a potato masher or fork to smash together cauliflower and chickpeas in a medium bowl. Don’t mash them until they’re mush–you want the burger to have a little bit of texture. Stir in the tahini, garlic, lemon juice, and olive oil, then add salt and pepper to taste. Fold in the beaten egg.
  3. This mixture is a little bit wet, so you won’t be able to form patties with your hands. Instead, divide it into 6 mounds on the baking sheet, then use your hands to pat the rounds into burgers. Bake for 15 minutes, then use a spatula to carefully flip burgers (if they fall apart, press them back together) and bake for 5 minutes more, until lightly browned. Serve on rolls or in pitas and top with spinach leaves, tomato and onion slices, and mint tzatziki.


I made these tonight and thought I’d share a couple of things. I am, honestly, a rubbish cook, so it may well just have been me.

They tasted great, but a little bland. Next time I’ll add some herbs to the mix. They also needed much longer to bake in the oven – maybe 30 mins or more. But the mint tzatziki was fantastic and made great salad dressing as well. Thanks!!

I tested this recipe three times and the burgers were definitely done around 20 minutes every time I made them–anymore than that and they started to dry out. Sorry they didn’t turn out for you!

I know you made these w/ egg as a binder. What would you suggest as a substitute to make it vegan. I love cauliflower and hummus, and would really like to attempt these. However, I’m new to veganism, and could use some advice. (The tzatziki isn’t a problem as I make my own soy yogurt.)

Love your recipes/ blog! Thanks for any assistance.

You could try pureeing part of the mixture and using that to bind it together. They might need a gentle touch when you’re moving them, but they should at least stick together enough to get them on a bun. 🙂 I know a lot of people use a ground flax + water egg substitute to make burgers, but for some reason, that never works for me!

I LOVE these. Since finding your blog about a month ago we’ve eaten these 3 times! I find the mixture a little wet, almost sloppy, but just add a little gram flour to thicken. And we like them served with sweet chilli sauce 🙂

I just made these for tomorrow and WOW! I couldn’t resist a nibble along the edges and it’s awesome 😀 I added lots of different spices and 1 TBSP of oat bran and they made surprisingly sturdy burgers – I’m rather chuffed to use a recipe that doesn’t depend on buckets of flour *skips*

I think it depends just how much you don’t like cauliflower. 🙂 There are other flavors in these, so it’s not like eating straight cauliflower florets, but there definitely is some cauliflower flavor!

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