Recipe | Cauli Burger

If cauliflower is your thing, look no further than Oz Telem’s new recipe book based entirely on this humble hero of the vegetable world. Delicious, nutritious, and perfect for both vegetarian and non-vegetarian guests at any World Cup barbeques you may have planned, don’t forget to a snap a shot of this Cauli Burger for the ‘gram before you tuck in.  

On a cold and rainy day, Raheli Krut, editor of this book’s Hebrew edition, was craving a juicy burger. When she opened up her fridge and freezer she found no meat; all she had was a head of cauliflower and a bunch of herbs, so she dreamed up this brilliant herbaceous burger recipe. When she posted a photo of the burger Instagram (you can follow her @raheli), she was totally overwhelmed with responses and recipe requests, and I knew that I wanted to include her idea in this book.

These vegetarian burgers go really well inside a bun or a pitta, served with some yoghurt, fries, sour cream, lettuce, tomato and other trimmings.

The mixture should feel slightly soft yet hold its shape, so add extra some breadcrumbs if it feels too loose. And feel free to play around with different herbs, chopped spring onions (scallions) or fresh oregano, even a chopped chilli makes a great addition if you a bit of heat.

INGREDIENTS
makes 8–10 burgers / contains eggs / prep and cook: 1 hour

  • 1 medium-size cauliflower
  • 10–15 basil leaves
  • about 30 g (1 oz) chives
  • about 60 g (2 oz) parsley or coriander (cilantro)
  • 3 medium eggs, preferably free-range
  • 50 g (2 oz/¾ cup) breadcrumbs
  • 4 tablespoons red lentil or chickpea flour
  • 40 g (1½ oz/⅓ cup) oatmeal (optional)
  • sea salt and coarsely ground black pepper
  • 2–4 tablespoons olive oil, for brushing
  • burger buns, lettuce, tomatoes, yoghurt and mayonnaise, to serve

METHOD 

  1. Steam the cauliflower whole for 11–13 minutes until tender but not completely soft. Allow to drain and cool to room temperature. Cut into florets and transfer to a bowl.
  2. Mash the florets using a fork or potato masher – you want a rough mash with little flowers visible.
  3. Finely chop all the herbs and add to the cauliflower, with all the remaining ingredients and mix to combine. Cover with cling film (plastic wrap) and refrigerate for 30 minutes.
  4. Preheat the oven to 180°C (350°F/Gas 4), line a baking tray (baking sheet) with parchment paper and brush with oil.
  5. Using wet hands to stop the mixture sticking to you, divide the mixture to 8–10 equal-size balls, place them on the lined baking tray and gently press to burger shapes about 1cm (½ inch) thick. Brush or drizzle the patties with oil.
  6. Bake for 15–20 minutes or until golden, flipping the burgers halfway through. Alternatively, shallow–fry the burgers for 2–4 minutes on each side until golden (flipping carefully with a metal spatula as the mixture is quite delicate).
  7. Serve between burger buns with lettuce, tomatoes and yoghurt or mayonnaise.

 

Cauliflower by Oz Telem (Hardie Grant £15) Photography: Assaf Ambram

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