Baked Cauliflower Burgers with Yogurt Sauce

Ingredients

• About 600 g trimmed cauliflower florets (from 1 medium head)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 4 whole grain burger buns

Sauce:

• 1/2 cup Greek yogurt
• 1 tablespoon hot sauce
• 1 tablespoon honey
• 1 teaspoon lime juice

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the cauliflower florets until they resemble a rice-like consistency.
3. Steam the cauliflower rice for 5 minutes, then let it cool and squeeze firmly in a clean kitchen towel in small batches until little liquid comes out; let it cool before adding eggs.
4. In a large bowl, combine the cauliflower rice, breadcrumbs, Parmesan cheese, eggs, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Mix until well combined.
5. Check that a handful holds together when pressed. If wet, add breadcrumbs one tablespoon at a time; if crumbly, let it stand for 5 minutes so the crumbs absorb moisture. Form the mixture into four equally sized patties about 2 cm thick and place them on the prepared baking sheet.
6. Bake for 25-30 minutes, until the burgers are golden brown and firm and the centre reaches 71°C/160°F because the mixture contains eggs. Turn carefully with a wide spatula halfway through only if they are firm enough to lift.
7. While the burgers are baking, mix together the Greek yogurt, hot sauce, honey, and lime juice to create the sauce.
8. Once the burgers are done, assemble them on the whole grain buns and drizzle with the spicy yogurt sauce.

Fresh Salad:

Ingredients

• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• Balsamic vinaigrette dressing

Instructions

1. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and feta cheese.
2. Toss the salad with your favorite balsamic vinaigrette dressing, adjusting the amount to your taste.

Serve the Spicy Cauliflower Burgers alongside the fresh salad for a delightful and flavorful meal that combines the heat of the burgers with the crispness of the salad. Enjoy!

Handling and substitutions

These patties are more delicate than beef burgers. Let them stand on the tray for 5 minutes before lifting them into toasted buns. Add sauce at the table to keep the buns from becoming soggy. Reduce or omit cayenne for a milder version; the hot sauce can also be served separately.

Contains eggs, milk and usually wheat. Use vegetarian-rennet Parmesan if needed. Gluten-free breadcrumbs and buns may absorb moisture differently, so check the mixture before shaping. Keep the dressed salad separate from leftover patties.

Storage

Refrigerate leftovers in a covered, shallow container within two hours (one hour above 32°C/90°F). Keep at 4°C/40°F or colder and use within 3–4 days. Reheat cooked leftovers to 74°C/165°F.

Temperature guidance: USDA safe food handling.