Ingredients
For the Burgers:
- 1/2 cup toasted walnuts 50 grams
- 2 cups cauliflower cut into florets, 190 grams
- 1/4 cup fresh cilantro roughly chopped, plus additional for garnish
- 2 tablespoons toasted sesame seeds plus additional for garnish
- 2 tablespoons natural peanut butter almond butter for Paleo/Whole30
- 2 tablespoons unsweetened applesauce
- 1 tablespoon coconut flour
- 2 teaspoons yellow curry powder
- 1/2 teaspoon salt
- Pinch of black pepper
For the Sauce:
- 1/3 cup avocado mashed, 80 grams or about 1/2 a large avocado
- 1 tablespoon full fat coconut milk canned
- Pinch of salt
For Serving:
- Butter lettuce for serving
- Bean sprouts for garnish
- Toasted peanuts for garnish, almonds for Paleo/Whole30
- Cilantro for garnish
- 1 1/2 tablespoons green onion sliced, for garnish
- Toasted sesame seeds for garnish
Instructions
- Preheat your oven to 350°F and place the walnuts in a small baking pan. Bake until toasted and “nutty” smelling, about 10-13 minutes.
- Generously rub your grill with a high-heat cooking oil, and preheat to medium.
- Place all burger ingredients into a large food processor. Process, stopping to scrape the sides as necessary, until everything is broken down and mixed well.
- Use a 1/3 cup measure to form the mixture into 4 burgers, about 1/2 inch thick.
- Cook the burgers on indirect heat (along the outside edge of the grill) for 6 minutes. Gently flip and cook and additional 6 minutes.
- While the burgers cook, place the sauce ingredients in a small food processor (mine is 3 cups) and process until smooth and creamy.
- To serve, lay a large leaf of lettuce on a plate and place the bean sprouts on the lettuce.
- Place the burgers on the bean sprouts, and top the burgers with the sauce.
- Garnish with peanuts, cilantro, green onion, and sesame seeds.