Roasted cauliflower and shitake burgers
Roasted cauliflower and shitake burgers
Roasted cauliflower and shitake burgers
Roasted cauliflower and shitake burgers
Prep time: 45 min
Cook time: 16 min
Ready in: 1 hour 1 min
Yields: Makes 9 patties
Roasted cauliflower and shitake burgers
- I head cauliflower, organic,cut into small florets
- 2 tablespoons Dijon mustard, any mustard on hand will work
- 5 tablespoons ancient grain gluten-free flour, you can also use potato starch or any other flour on hand, just start with 2 tablespoons
- 2 each eggs, organic, if possible
- 1 each lemon, zest and juiced
- 1 and 1/2 teaspoon lemon pepper, I like the extra zip it gives but you can leave it out if you're not a super big lemon fan.
- 2 large or 6 small shitake mushrooms, sliced
- 2 or 3 garlic cloves minced fine
Roasted cauliflower and shitake mushroom burgers
- Preheat the oven to 425 degrees. I like to put my roasting pan in the oven while it heats up. This will give the vegetables a browning head start and saves on cooking time. Wash and cut the cauliflower into florets. Brush the shitake mushrooms of dirt and cut into thick slices. I like to cut each floret in half so there is more surface area to brown and create that yummy sweetness that occurs during the browning process.
- Toss the vegetables in a large mixing bowl and add the lemon juice and zest, miso, peanut oil and lemon pepper. Mix thoroughly.
- Once the oven has come to temperature, add the cauliflower and shitake mixture. Bake for 12 to 15 minutes. I usually check after 12 minutes to see if the cauliflower is browned. If it is, take it out of the oven and place the mixture on a clean cookie sheet to help it cool down faster.
- While the vegetables are cooling, take out the food processor and measure out the flour and mustard. Add the eggs to the food processor and then add half the somewhat cooled vegetables. Sprinkle the flour, add the mustard to the mixture and puree for about 10 seconds. You are just looking to quickly mix the ingredients and leave the cauliflower somewhat chunky. Set this aside.
- Take the other half of the vegetables and put them on a cutting board. You will just give these a rough chop leaving bite size chunks. You want the patties to have texture.
- Take the chopped vegetables and place them in a large bowl. I just used the same one in which I mixed the lemon and miso at the begining of the recipe. Why wash more dishes than you have to? Then add the pureed cauliflower and shitake mixture to those chopped vegetables and give them a light stir. You want to just bring all the ingredients together. You can now give it a sample taste and make sure it has the correct amount of seasoning for your palate.
- I then take my whole bread crumbs, biscuit cutter, and veggie mix and start to form patties. I have another cookie sheet ready to freeze the burgers that I don't plan on eating. You will need about 2 tablespoons of the mixture per patty. You, of course, can make your patties any size you choose. I always make them pretty small so that they can fit on the dessert plates I use to serve dinner on, along with the other items I will add to the dish.
- Take a saute pan and heat to medium high. You can use about a teaspoon of peanut oil per burger to heat them in the pan. It will take about 3 to 4 minutes per side to get a nice browning. I tend to find that the first side takes a bit longer that the second side because the pan is always hotter at this point.
- If you are heating the burgers from frozen, turn the burner onto medium and cook for 5 to 7 minutes per side. I served my burgers with farro ( Italian barley) and a pear, walnut and feta salad. The flavors together were amazing.
Cauliflower and shitake burgers
I know you saw burgers and thought bun, onion, lettuce and tomato, right? I get that, but I would like you to look at my burgers a bit differently. I see them as the crown jewel of my healthy style dinners. These have tons of delicious flavor and a great texture. I learned this from various vegetarian restaurant while dining during European vacations.
I have several "burger" recipes in my line up. I love to make a double batch and freeze them for those evenings when you just don't feel like working too hard or just can't find the time. It's my idea of a fast food dinner. I hope you like them as well as my family does. It is a great replacement for meatless Mondays!
