If you ever thought that cauliflowers and burgers would never quite come together, this recipe will change that. Pulsing the vegetable together with beans, nuts and cheese, then shaped into delicious, chunky patties, these cauliflower burgers are a dream come true – low-carb, vegetarian and absolutely delectable.
Ingredients
- 350 g beetroot (beets), peeled, grated coarsely
- 1 small red onion (100 g), sliced thinly
- 1 tsp salt flakes
- ¼ tbsp light brown sugar
- 1 tbsp chopped fresh thyme
- 2 cups (60 ml) red wine vinegar
- 250 g cauliflower, chopped coarsely
- 140 g piece cheddar
- ½ cup (100 g) canned cannellini beans, drained, rinsed
- 1 cup (70 g) fresh breadcrumbs
- 2 tbsps chopped fresh flat-leaf parsley
- 2 tbsps finely grated lemon rind
- 2 tbsps skinless chopped hazelnuts, toasted
- 1 egg white, beaten lightly
- 2 tbsps vegetable oil
- 8 large butter (Boston) lettuce leaves
- 125 g cherry heirloom tomatoes, halved
LEMON MAYONNAISE
- ⅓ cup (100 g) mayonnaise
- 2 tbsps finely grated lemon rind
- 2 tbsps lemon juice
Steps
Place beetroot, onion, salt, vinegar, sugar and thyme in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 20 mins or until beetroot is tender and slightly sticky. Cool.
Meanwhile, boil, steam or microwave cauliflower until tender. Drain; cool. Thinly slice 90 g of the cheddar; grate remaining cheddar.
Place cauliflower and beans in a food processor, pulse until coarsely chopped (do not over process). Transfer to a large bowl. Add ¼ cup (15 g) of the breadcrumbs, the grated cheddar, parsley, rind and nuts; season, stir to combine. Shape cauliflower mixture into four patties. Refrigerate for 30 mins.
Make lemon mayonnaise. Whisk ingredients in a small bowl until combined; season to taste.
Dip patties in egg white; coat patties in remaining breadcrumbs.
Heat oil in a large frying pan over medium-high heat; cook patties for 4 mins each side or until browned and crisp. Drain on paper towel. Immediately top with sliced cheese for cheese to melt.
Place each patty in a lettuce leaf; top with tomato and a generous spoonful of the beetroot mixture (you will only use half the mixture, see tips). Drizzle with lemon mayonnaise; top with remaining lettuce leaf.