'The burger craze doesn't seem to have left a stone unturned,' she writes. 'Every city I visit has burger bars touting gourmet beef patties in soft brioche buns.
'After seeing all that meat, I find myself craving something lighter and fresher-tasting.
'Wrap your hand round this cauliflower cheeseburger, take a big bite and let some of the burger juice dribble down your hand – just like the real deal!'
- 1 very small head of cauliflower (approx. 200g), trimmed and separated into florets
- 140g tinned haricot beans (drained weight)
- 85g fresh breadcrumbs
- 140g mature Cheddar cheese
- 2tbsp fresh flatleaf parsley, chopped
- A sprinkling of grated nutmeg
- Zest of one unwaxed lemon
- 1tbsp roasted chopped hazelnuts
- Sea salt and freshly ground pepper
- 1 large egg white
- 2tbsp vegetable or olive oil
- 1 lettuce
- 1 medium tomato, sliced
- For the caramelised onion chutney
- 50g butter
- 4 red onions, peeled and thinly sliced
- Pinch of sea salt
- 150ml red wine vinegar
- 2tbsp raisins, finely chopped
- 2tbsp soft brown sugar
Method1 Steam the cauliflower florets for 7-8 mins, until tender. Take off the heat, drain and leave in a colander to cool.
2 In the meantime, make the onion chutney. Put the butter in a frying pan on a low heat, then add the onions and salt.
3 Fry for about 20 mins, or until sticky and soft. Add the vinegar, raisins and sugar and cook for 5 mins, or until glossy and reduced.
4 When the cauliflower's cool, put the haricot beans into a food processor and pulse, add the cauliflower and pulse lightly. Don't overwork it as the mixture will get sloppy.
5 Place in a bowl and add 1tbsp of breadcrumbs. Grate 80g Cheddar and add to the bowl with the parsley, nutmeg, lemon zest and hazelnuts.
6 Season with salt and pepper, and form the mix into six patties, 6cm in diameter each, in the palms of your hands.
7 Whisk the egg white and put the rest of the breadcrumbs on to a plate. Brush each patty all over with egg white and press into the crumbs, making sure they're well covered.
8 Put the oil in a large frying pan on medium-high heat. Cook the patties in batches for 3-4 mins on each side, until crisp and golden.
9 Slice the remaining Cheddar and put a slice on top of each patty in the pan to melt.
10 Place each patty in a lettuce leaf, add a slice of tomato and serve with a generous spoonful of chutney.
Prep Time20 minutes
Cook Time25 minutes
Nutrition InformationServes 6
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