Steemit Sandwich Contest Week #38 ~ Cauliflower & Chick Pea Burger

This is my entry for the #steemitsandwichcontest week #38 by Hive account@jaybird.

Thanks to Hive account@jaybird, the judges and all the sponsors.

This is a cauliflower and chick pea burger. I had a head of cauliflower I needed to use so I decided to make a burger for the contest. I made riced cauliflower in my processor and mixed in some chick peas and lots of seasonings to add flavor. The great thing about cauliflower is that it sucks up any flavor that you add.

For the sandwich I used a 12 grain bread that had lots of texture and flavor. I love multi grain breads.
I debated on the condiment but ended up with Duke's mayonnaise. I didn't want to take away from all the flavors in the burger. For the topping I used my Amish cucumber/onion/jalapeno salad I made. Here is the link to the Amish Cucumber Salad post and recipe. It was refreshing and added some texture.

The burger and sandwich turned out great. I was pleasantly surprised and my husband had two. We have some burgers left over and I probably will have those with some eggs tomorrow morning.

The recipe for the burgers required 4 cups of riced cauliflower so I used the leftover cauliflower to make a stir fry rice.

INGREDIENTS for Burger:
4 cups riced cauliflower
1 egg
1/4 cup bread crumbs
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. Lawry's seasoning
1/4 tsp. cumin
olive oil

1 can rinsed and drained chick peas
1/2 small onion
2-3 cloves minced garlic
2 tsp. Worcestershire sauce
2 tbsp. water
*Put above 5 ingredients in food processor and pulse until combined and in fine
pieces - leave a little texture.

Mix everything together in a bowl.
Form patties (made 6) and place on parchment lined baking sheet that is coated lightly with olive oil.
Brush tops with a little olive oil.
Bake at 425 degrees Fahrenheit for 30 minutes.

Further ingredients to make the sandwich:
12 grain bread or bread of your choice
lettuce
tomato
mayonnaise
Amish cucumbers/onions/jalapenos (cucumbers, onions, jalapenos, 1/2 cup sugar, 1/2 cup apple cider vinegar and water to cover - refrigerate for at least 4 hours)