Prep time: 15 minutes | Cook time: 20 minutes | Serves 6 to 8
4 skinless and boneless chicken breasts
1 small head of cauliflower, sliced into florets
1 jalapeño pepper
3 tablespoons smoked paprika
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon mustard powder
1 teaspoon cayenne pepper
1 egg
Salt and ground black pepper, to taste
2 tomatoes, sliced
2 lettuce leaves, chopped
6 to 8 brioche buns, sliced lengthwise
¾ cup taco sauce
Cooking spray

  1. Preheat the air fryer oven to 350ºF (177ºC) and spritz with cooking spray.
  2. In a blender, add the cauliflower florets, jalapeño pepper, paprika, thyme,
    oregano, mustard powder and cayenne pepper and blend until the mixture
    has a texture similar to breadcrumbs.
  3. Transfer ¾ of the cauliflower mixture to a medium bowl and set aside. Beat
    the egg in a different bowl and set aside.
  4. Add the chicken breasts to the blender with remaining cauliflower mixture.
    Sprinkle with salt and pepper. Blend until finely chopped and well mixed.
  5. Remove the mixture from the blender and form into 6 to 8 patties. One by
    one, dredge each patty in the reserved cauliflower mixture, then into the egg.
    Dip them in the cauliflower mixture again for additional coating.
  6. Place the coated patties into the air fryer basket and spritz with cooking
    spray. Air fry for 20 minutes or until golden and crispy. Flip halfway
    through to ensure even cooking.
  7. Transfer the patties to a clean work surface and assemble with the buns,
    tomato slices, chopped lettuce leaves and taco sauce to make burgers. Serve
    and enjoy.