Fabulous Freelancer Foodie Recipe: Yogurt Sauce with Spiced Cauliflower Burgers

Craving a unique meatless burger alternative for lunch or dinner? This yogurt sauce with spiced cauliflower burgers recipe just might be what you’ve been looking for!

Note: this is a variation of a recipe that appeared in The Salem News.

Ingredients for the Yogurt Sauce:

  • ¼ cup of plain Greek yogurt
  • 1 tablespoon of minced fresh cilantro
  • 1 thinly sliced scallion
  • 1 tablespoon of lemon juice
  • ¼ teaspoon of table salt

Ingredients for the Burgers:

  • 2 pounds (one head) of cauliflower, cored and cut into 1-inch pieces.
  • 3 tablespoons of extra-virgin olive oil, divided.
  • ½ teaspoon of ground cumin
  • ½ teaspoon of paprika
  • ½ teaspoon table salt
  • 1/8 teaspoon pepper
  • ½ cup panko breadcrumbs
  • 1 small carrot, peeled and shredded
  • 1/3 cup of chopped golden raisins
  • 1 lightly beaten large egg
  • 4 toasted hamburger buns
  • 1 cup of baby arugula
  • 3 tablespoons of almonds, sliced and toasted

Directions:

  1. Make sure an oven rack is adjusted to the middle position, then make sure the oven is heated to 450 degrees Fahrenheit.
  2. Mix the yogurt, cilantro, scallion, lemon juice, and table salt together in a medium-sized bowl to make the yogurt sauce.
  3. Toss the cauliflower with cumin, salt and pepper, 1 tablespoon of the olive oil, and the paprika.
  4. Evenly spread the cauliflower over a rimmed baking sheet that’s linked with aluminum foil, and roast the cauliflower for 20-25 minutes until it’s browned and tender.
  5. Transfer the slightly cooled cauliflower into a large bowl.
  6. Line another rimmed baking sheet with oven-safe parchment paper.
  7. Mash the cauliflower with a potato mashed until its broken down into roughly ½-inch pieces.
  8. Stir in the carrot, panko, egg, and raisins until it’s all well-combined.
  9. Divide the resulting cauliflower mixture equally into 4 portions. Pack each of the portions tightly into patties that are ¾ inches thick, and place them on the parchment paper-lined baking sheet.
  10. Cover the baking sheet, refrigerating the patties for at least 30 minutes until they’re firmly chilled.
  11. Heat the remaining 2 tablespoons of olive oil in a nonstick skillet over medium heat until the olive oil is shimmering.
  12. Place the patties in the skillet with a spatula, and cook them for 3-5 minutes until they’re crisp and a deep golden brown.
  13. Flip each patty over and allow the other sides to brown and crisp for an additional 3-5 minutes.
  14. Place the cooked patties on the buns, topping them with the yogurt sauce, arugula, and almonds.

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