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
- Make sure an oven rack is adjusted to the middle position, then make sure the oven is heated to 450 degrees Fahrenheit.
- Mix the yogurt, cilantro, scallion, lemon juice, and table salt together in a medium-sized bowl to make the yogurt sauce.
- Toss the cauliflower with cumin, salt and pepper, 1 tablespoon of the olive oil, and the paprika.
- 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.
- Transfer the slightly cooled cauliflower into a large bowl.
- Line another rimmed baking sheet with oven-safe parchment paper.
- Mash the cauliflower with a potato mashed until its broken down into roughly ½-inch pieces.
- Stir in the carrot, panko, egg, and raisins until it’s all well-combined.
- 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.
- Cover the baking sheet, refrigerating the patties for at least 30 minutes until they’re firmly chilled.
- Heat the remaining 2 tablespoons of olive oil in a nonstick skillet over medium heat until the olive oil is shimmering.
- 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.
- Flip each patty over and allow the other sides to brown and crisp for an additional 3-5 minutes.
- Place the cooked patties on the buns, topping them with the yogurt sauce, arugula, and almonds.
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