Make this meal Vegetarian by using Cauliflower and vegan ingredients for the dressing.

Ingredients: 

Veggie Burger:

1 head of cauliflower

3 tsp coconut oil

2 tsp garlic puree

3 cup bread crumbs

¼ cup desiccated coconut

½ cup oats

3 tbsp plain flour

1 egg, beaten

1 tsp mustard powder

2 tsp thyme

2 tsp parsley

2 tsp chives

1 tsp italian seasoning

salt and pepper

Ranch Dressing:

1 ½ cups vegan mayo

¼ cup nondairy milk

1 ½ tsp apple cider vinegar

3 cloves garlic, crushed

½ tbsp parsley

1 tsp dill weed

1 tsp onion powder

½ tsp salt

¼ tsp paprika

¼ tsp pepper

Directions: 

Chop up the cauliflower into florets and steam in a steam basket in the pressure cooker, using the steam preset for high pressure at 8 minutes.

While you are waiting for the cauliflower to steam, mix together all the ranch dressing ingredients in a bowl and refrigerate for 4 hours.

Once the cauliflower is done, drain it and leave it in the pressure cooker. Using a vegetable knife, dice it into smaller pieces. Add salt, pepper, mustard powder and a teaspoon of garlic puree, stirring to combine. Place the cauliflower in a tea towel and ring out any excess water until it resembles bread dough.

Place the cauliflower mixture in a medium bowl with salt, pepper, the rest of the seasoning, further garlic puree, coconut oil and mix well. Add in the desiccated coconut, oats and one cup of bread crumbs to the cauliflower mixture.

In 3 separate bowls, add in the flour, egg and breadcrumbs. Cover your hands in flour to ensure your hands don’t stick to the mixture and shape the cauliflower mixture into burgers. Place the burgers on a freezer safe plate and chill for 30 minutes. Then roll the burgers in the flour, the egg and then the bread crumbs, repeat this step to ensure burgers are fully coated.

Place on perforated parchment paper (optional) in the air fryer basket. Air fry at 350°F for 20 minutes, flipping halfway through. Serve with the vegan ranch dressing, hamburger bun, and extra toppings desired.