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Plant Based Cauliflower and Chickpea Burger
Recipe by Corporate Chef Ashley Cunningham


Burger Patties
1/2 Melissa’s Perfect Sweet Onion, medium dice
2 cloves garlic
1 cup cauliflower, roasted
1 cup broccoli, roasted
1 cup Melissa’s Fioretto, roasted
1 cup Melissa’s Polenta, original flavor
1 ½ cups Melissa’s Peeled & Steamed Chickpeas
1/2 Tropical Avocado
1/4 cup sunflower seeds
1 teaspoon Melissa’s Garlic & Herb Pepper Grinder
1/2 teaspoon fresh turmeric, grated
/12 cup almond meal

Yogurt Dill Sauce
1/2 cup Greek yogurt
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
½ teaspoon salt
½ teaspoon cayenne pepper
1 tablespoon lemon juice
1 teaspoon olive oil

Quick Pickles
4 Cucumbers, sliced lengthwise on a mandolin
½ cup apple cider vinegar
2 teaspoons granulated sugar
1 teaspoon Melissa’s Agave Syrup
1 teaspoon mustard seeds
2 cloves garlic, smashed
1 teaspoon crushed red pepper
1 sprig fresh dill
1 bay leaf
1 teaspoon salt
Butter lettuce
Quick Pickles
Feta cheese, crumbled
Yogurt Dill Sauce
6 buns

To make the yogurt sauce
Combine all of your yogurt dill sauce ingredients into a bowl. Place in the refrigerator to marinate until you’re ready to assemble the burgers.

To make the quick pickles
In a saucepan, heat vinegar, sugar, agave, mustard seeds, garlic, crushed red pepper, bay leaf and salt until just boiling. Remove from heat and pour over sliced cucumbers. Bring cucumbers down to room temperature, then chill.

To make the patties
Sauté Melissa’s Perfect Sweet Onion and garlic. Add to food processor with remaining burger patty ingredients and blend until homogenous. Divide into 6 patties and pan sear on each side over medium-high heat. Finish baking burgers in a preheated 375°F oven for 10 to 12 minutes.

Toast buns and spread about one tablespoon of Yogurt Dill Sauce on each bun. Add patty on bottom bun first, then stack buttered lettuce, pickled cucumbers and feta cheese. Gently place top bun on and enjoy!

Makes six burgers.