Veggie Burger Ingredients:

• 2 cups cooked cauliflower (steamed for 15 minutes or roasted) or 1 large sweet potato
• 1 15 oz. can white beans or do black beans
• 1 large egg
• 2 tablespoons coconut aminos
• 3 tablespoons buffalo sauce (whole30 compliant)
• 1 tablespoon minced garlic
• sea salt + pepper to taste
• Handful of fresh parsley, chopped
• 1/2 cup cassava flour
• 1/2 cup hemp seeds
• Lettuce wraps for serving

Topping ideas: sliced avocado, grilled onions, red onion, fresh parsley

Savory Buffalo Almond Sauce

• 1/2 cup almond butter
• 2 tablespoons coconut aminos
• 2 tablespoons buffalo sauce
• 1 teaspoon dijon mustard
• Juice from 1-2 limes
• 1/3-1/2 cup nut milk

Instructions

1. Place steamed cauliflower, beans, egg, coconut aminos and buffalo sauce into a food processor and blend until well combined. Place in a large bowl and mix in the garlic, spices, parsley, cassava flour and hemp seeds.

2. Line a large baking tray with parchment paper and form the batter into 6 patties. Place in the freezer for 15 minutes.

3. Preheat the oven to 375 degrees Fahrenheit. Once the patties are done chilling, bake for about 40 minutes. Set oven to broil and continue baking for 2 minutes to get extra crisp.

4. While the patties are roasting, make the buffalo sauce by placing almond butter, amino, buffalo sauce, dijon mustard and lime juice in a high powdered blender. Add in 1/3 cup of nut milk and blend until smooth. Slowly add in more milk if needed to thin out.

5. Once burgers are done, place on top of lettuce wraps and top with buffalo sauce and toppings of choice (recommend avocado!). Enjoy!

Recipe by Selena @thenutritiouskitchen