I live in a community where many people are vegetarians and some are living a gluten-free lifestyle. This veggie pattie is very yummy, and has a hardy taste especially on a bun. Also, what’s great about it is that it is also gluten-free. Here are the directions:

Start with a medium head of cauliflower. You can grate it into tiny bits, and will need roughly 3 cups of riced cauliflower, discard stem. You can sprinkle a little sea salt to draw out some of the moisture. They also sell this in the store already riced, so from a convenience standpoint, you can get that as well. Set the riced cauliflower aside for 15 minutes. Press out all of the moisture, so your patties are not soggy.

Drain 1 (28 ounce) can of chick peas and let that sit for a few minutes until all the liquid is completely drained. Then transfer this to a large bowl and mash using a fork. Set this aside as well. Dice 4 stalks of scallions (white and light parts only). Then grate about 1/2 cup (or more) of sharp white cheddar cheese or mozzarella, whatever you have on hand. Beat one large egg in a small bowl. You will need the egg to keep the patties together, otherwise they will fall apart.

Combine the cauliflower, the mashed chick peas, the cheese, the scallions, one egg (hold the second egg) and mix until all the ingredients are fully incorporated. Add in the seasonings: paprika and tumeric to taste, ground sea salt and black pepper.

Now assemble the patties by using a tablespoon and place a heaping into your clean hands. Form into a patty. Add a few drizzles of olive oil to a medium sized non-stick pan and once the pan is hot, heat the patties for a few minutes a side. Maybe do three at a time. Then once done, transfer to a paper towel to absorb the oil. Serve over lettuce or a sweet roll or gluten-free bun. This recipe should yield roughly 8 burgers.

Helpful hints: Add in one egg at a time. You might only need one.  If the burger is very wet, add a little breadcrumb (may use gluten-free) to absorb the moisture.