In terms of level of spiciness, that is totally up to you! and it happens mostly at step two when you’re mixing up the burger mixture. Don’t be shy to add more spices or adjust – especially after you fry and taste one of them. Mine turned out a little bit differently every time I made them depending on what spices I used more or less of. For a gluten free version, be sure to use the almond meal instead of the breadcrumbs. It won’t hold together quite as nicely, but it’s still delicious. We added a few cloves of roasted garlic to one of the versions – highly recommend. It was delicious. We just roasted the cloves at the same time as the cauliflower, but wrapped in foil and drizzled with oil. Cooked burgers can be kept in the fridge for 2 days but they freeze really nicely, too. Nutrition information is for 1 burger out of a total of 10 burgers, not including bun, topping, etc.