BBQ Cauliflower Burger — a plant-based American recipe by BOSH!
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BBQ Cauliflower Burger

This is one of those recipes we keep coming back to whenever we want something that feels seriously indulgent but is completely plant-based. The cauliflower steak comes out crispy on the outside, tender in the middle, coated in smoky BBQ flavour and tucked into a bun with all the good stuff. It's the kind of burger that makes people do a double take when you tell them there's no meat in it. If you're looking for a crowd-pleasing dinner that takes about 25 minutes, this is it. Make it tonight, trust us.

Cook: 25 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large frying pan
  • Mixing bowl
  • Large baking tray lined with parchment paper

Ingredients

  • 100g panko breadcrumbs
  • 25g BBQ seasoning - + 3 tbsp
  • 300g plain flour
  • 300ml plant-based milk
  • 150g BBQ sauce
  • 2 cauliflower
  • 50ml BBQ sauce
  • 2 brioche burger buns
  • 2 slices of plant-based cheese
  • 2 large gherkins
  • 2 large tomatoes
  • 1 baby gem lettuce
  • plant-based mayonnaise
  • oven fries

Method

1

For the cauliflower steaks

  • Remove the leaves from the cauliflower and cut two steaks, save the excess cauliflower florets for wings
  • Put the plain flour, plant-based milk and BBQ seasoning in a mixing bowl and mix it all together until you have a smooth batter
  • Dip the cauliflower steaks into the bowl of batter and make sure they’re well coated
  • Shake some of the excess batter off the steaks then dip into your seasoned panko breadcrumbs ensuring they are well covered
2

To cook the cauli steaks

  • Place a large frying pan over a medium heat and add a good helping of veg oil to the pan
  • Once the oil is hot carefully place your cauliflower steaks into the pan
  • Cook on one side for 2 - 3 minutes until golden brown then flip them over and do the other side
  • Remove the steaks from the pan and place on a lined baking tray and pop in a preheated oven for 20 minutes
  • Finally remove your steaks from the oven and smother with BBQ sauce and roast for a further 10 minutes
3

Time to serve 

  • Slice your brioche bun in half and toast in the oven for 5 minutes until golden
  • Add a dollop of plant-based mayo to the bun, plant-based cheese slice, gherkin, sliced tomato, sliced red onion and some gem lettuce
  • Serve with fries and some BBQ sauce on the side

Tips & Variations

  • Don't waste the off-cuts: When you cut your cauliflower steaks, you'll have loads of florets left over. We always use those for cauliflower wings using the same batter. Same prep, double the reward.
  • Get your oven hot first: If you're baking rather than frying, make sure the oven is properly preheated and your tray is hot before the cauliflower goes on. That's what gives you a crispy base instead of a soggy one.
  • Sauce it up: We love loading this burger with slaw, pickles and a generous drizzle of vegan mayo or chipotle sauce. The more toppings the better honestly, don't hold back.

Why This Works

The trick is getting that batter right before you hit the panko breadcrumbs. A smooth, well-seasoned batter means the breadcrumbs stick properly and you get that satisfying crunch all the way through. The BBQ seasoning in the batter and not just on top is what gives every single bite that deep, smoky flavour rather than just the outside.