Buffalo Cauliflower Burger, Poblano Relish

BCBSOK Connect Team — Mon, 18 Dec 2023 21:25:47 GMT

Current Revision posted to Recipe book by BCBSOK Connect Team on 12/18/2023 9:25:47 PM

Ingredients: Makes 10 servings

1 lb Poblano Peppers, fresh
1/3 cup Apple Cider Vinegar
2 tbsp Sugar
1 ½ lb Cauliflower, fresh
2 cup Garbanzo Beans, cooked
1/4 cup Frank's Buffalo Sauce
3/4 tsp Black Pepper
1 cup Quinoa, cooked
1/4 cup Scallions, chopped
as needed Cooking Spray
10 each Whole Wheat Hamburger Buns

Directions:

Char poblano peppers over open flame. Once charred, place peppers in a bowl, cover with plastic wrap, let sit for 15 minutes. Once cool, peel away skin, remove seeds, and finely dice.
Combine peppers, apple cider vinegar, and sugar in a saute pan. Cook until vinegar is reduced, about 3 minutes. Chill relish in refrigerator.
Remove very end of the cauliflower stems; cut heads into quarters. Use box grater and shred cauliflower.
Steam cauliflower until tender, about 3 minutes. Then place cauliflower in a fine mesh strainer and squeeze out all excess liquid (can also use cheese cloth).
Combine garbanzo beans, buffalo sauce, and black pepper in a food processor; puree until smooth. Place garbanzo mixture in a bowl with quinoa, cauliflower, and scallions. Mix until evenly distributed. Portion mixture into 4 oz patties and refrigerate until ready to use.
Spray grill or griddle with non-stick cooking spray and sear each side of burgers. Place burger on whole wheat hamburger bun and top with 2 TBSP of poblano relish.

Serving Size:
Service size: 1 each

Nutritional Information:
Cal: 340, Total Fat: 7g, Sat Fat: 1g, Sodium: 500mg, Carbs: 58g, Protein: 13g, Sugar: 13g, Fiber: 9g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious, Entree, High Fiber, Vegetarian, General Healthy - Health Conscious, American, Recipe Book

Buffalo Cauliflower Burger, Poblano Relish

BCBSOK Connect Team — Wed, 13 Apr 2022 18:26:30 GMT

Revision 3 posted to Recipe book by BCBSOK Connect Team on 4/13/2022 6:26:30 PM

Ingredients: Makes 10 servings

Directions:

Char poblano peppers over open flame. Once charred, place peppers in a bowl, cover with plastic wrap, let sit for 15 minutes. Once cool, peel away skin, remove seeds, and finely dice.
Combine peppers, apple cider vinegar, and sugar in a saute pan. Cook until vinegar is reduced, about 3 minutes. Chill relish in refrigerator.
Remove very end of the cauliflower stems; cut heads into quarters. Use box grater and shred cauliflower.
Steam cauliflower until tender, about 3 minutes. Then place cauliflower in a fine mesh strainer and squeeze out all excess liquid (can also use cheese cloth).
Combine garbanzo beans, buffalo sauce, and black pepper in a food processor; puree until smooth. Place garbanzo mixture in a bowl with quinoa, cauliflower, and scallions. Mix until evenly distributed. Portion mixture into 4 oz patties and refrigerate until ready to use.
Spray grill or griddle with non-stick cooking spray and sear each side of burgers. Place burger on whole wheat hamburger bun and top with 2 TBSP of poblano relish.

Serving Size:
Service size: 1 each

Nutritional Information:
Cal: 340, Total Fat: 7g, Sat Fat: 1g, Sodium: 500mg, Carbs: 58g, Protein: 13g, Sugar: 13g, Fiber: 9g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious, Entree, High Fiber, Vegetarian, General Healthy - Health Conscious, American, Recipe Book

Buffalo Cauliflower Burger, Poblano Relish

BCBSOK Connect Team — Mon, 29 Jun 2020 15:16:52 GMT

Revision 2 posted to Recipe book by BCBSOK Connect Team on 6/29/2020 3:16:52 PM

Ingredients: Makes 10 servings

Directions:

Char poblano peppers over open flame. Once charred, place peppers in a bowl, cover with plastic wrap, let sit for 15 minutes. Once cool, peel away skin, remove seeds, and finely dice.
Combine peppers, apple cider vinegar, and sugar in a saute pan. Cook until vinegar is reduced, about 3 minutes. Chill relish in refrigerator.
Remove very end of the cauliflower stems; cut heads into quarters. Use box grater and shred cauliflower.
Steam cauliflower until tender, about 3 minutes. Then place cauliflower in a fine mesh strainer and squeeze out all excess liquid (can also use cheese cloth).
Combine garbanzo beans, buffalo sauce, and black pepper in a food processor; puree until smooth. Place garbanzo mixture in a bowl with quinoa, cauliflower, and scallions. Mix until evenly distributed. Portion mixture into 4 oz patties and refrigerate until ready to use.
Spray grill or griddle with non-stick cooking spray and sear each side of burgers. Place burger on whole wheat hamburger bun and top with 2 TBSP of poblano relish.

Serving Size:
Service size: 1 each

Nutritional Information:
Cal: 340, Total Fat: 7g, Sat Fat: 1g, Sodium: 500mg, Carbs: 58g, Protein: 13g, Sugar: 13g, Fiber: 9g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious, Entree, High Fiber, Vegetarian, General Healthy - Health Conscious, American, Recipe Book

Buffalo Cauliflower Burger, Poblano Relish

BCBSOK Connect Team — Fri, 26 Jun 2020 22:43:41 GMT

Revision 1 posted to Recipe book by BCBSOK Connect Team on 6/26/2020 10:43:41 PM

Ingredients: Makes 10 servings

Directions:

Char poblano peppers over open flame. Once charred, place peppers in a bowl, cover with plastic wrap, let sit for 15 minutes. Once cool, peel away skin, remove seeds, and finely dice.
Combine peppers, apple cider vinegar, and sugar in a saute pan. Cook until vinegar is reduced, about 3 minutes. Chill relish in refrigerator.
Remove very end of the cauliflower stems; cut heads into quarters. Use box grater and shred cauliflower.
Steam cauliflower until tender, about 3 minutes. Then place cauliflower in a fine mesh strainer and squeeze out all excess liquid (can also use cheese cloth).
Combine garbanzo beans, buffalo sauce, and black pepper in a food processor; puree until smooth. Place garbanzo mixture in a bowl with quinoa, cauliflower, and scallions. Mix until evenly distributed. Portion mixture into 4 oz patties and refrigerate until ready to use.
Spray grill or griddle with non-stick cooking spray and sear each side of burgers. Place burger on whole wheat hamburger bun and top with 2 TBSP of poblano relish.

Serving Size:
Service size: 1 each

Nutritional Information:
Cal: 340, Total Fat: 7g, Sat Fat: 1g, Sodium: 500mg, Carbs: 58g, Protein: 13g, Sugar: 13g, Fiber: 9g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious, Entree, High Fiber, Vegetarian, General Healthy - Health Conscious, American, Recipe Book