Cauliflower Burger
Portions:
20Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Riced cauliflower
- 4 tbsp (60 ml) Olive oil
Spicy lime mayo
- 1 ½ cup (375 ml) Light mayonnaise
- 1/3 cup (80 ml) Juice of 4 limes
- 1 tsp (4 g) Zest of 4 limes
- 2 tbsp (30 ml) Sriracha sauce
Burger
- 1 ½ cups (375 ml) Whole medium eggs (10)
- 5 tsp (8 g) Chili powder
- 2 ½ cups (250 g) Toasted breadcrumbs
- 2 ½ cups (240 g) Grated cheddar
- 1 ½ tsp (8 g) Salt
- ½ tsp (2 g) Ground black pepper
- 20 buns Mini hamburger buns or 10 regular hamburger buns
- 125 ml (1/2 cup) Olive oil
- 142 g (4 cups) Arugula
Preparation
- Preheat the oven to 450 °F (225 °C).
- Spread the riced cauliflower onto 4 greased baking sheets lined with parchment paper. Bake for 10 minutes and set aside.
Cooking time may vary depending on the type of appliance used. Use olive oil for greasing the baking sheets. - Mix together all the spicy mayonnaise ingredients. Set aside in the fridge.
- Beat eggs with the chili powder. Add cauliflower, breadcrumbs and grated cheddar. Make 50 g or 100 g patties.
- Heat a pan to medium and add olive oil.
- Cook the patties 2 to 3 minutes on each side for mini patties and 4 to 5 minutes each side for regular ones.
- Reheat the buns in the oven and garnish patties with spicy lime mayo and arugula.
