Cauliflower Burger with Apple Carrot Ketchup
Chef Nyesha Arrington’s plant-based take on a burger, featuring Knorr Intense Flavours Roast Umami mixed into cauliflower patties for a boost of caramelized onions and roasted garlic flavour, topped with a savoury apple carrot ketchup.
Main Course
Ingredients per serving
Prepare the Cauliflower Patties
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Cauliflower, cut into florets 2.0 heads
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Extra virgin olive oil 35.0 ml
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Salt and pepper to taste
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Long grain white rice, cooked 625.0 g
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Cashew cheese 200.0 g
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Panko bread crumbs 45.0 g
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Eggs or egg substitute 2.0 each
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Lemon, zested 1.0 each
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Chili powder 3.0 ml
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Cayenne pepper 1.0 ml
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Fresh parsley, washed and roughly chopped 5.0 ml
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Garlic, chopped 2.0 ml
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Black pepper, ground 2.0 ml
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Fresh rosemary, chopped 1.0 ml
Prepare the Apple Carrot Ketchup
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Carrots, peeled, 2.5 cm cut 450.0 g
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Gala apples, peeled, deseeded, chopped into 2.5 cm pieces 3.0 each
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Shallots, sliced 4.0 each
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Tomato paste 200.0 g
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Apple cider vinegar 60.0 ml
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Carrot juice 500.0 ml
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Apple juice, unsweetened 500.0 ml
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Cayenne pepper, to taste
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Thyme sprigs, fresh 1.0 each
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Rosemary sprig 1.0 each
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Grapeseed oil 45.0 ml
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Garlic, chopped
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Ginger, peeled, minced 5.0 ml
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Turmeric, ground 2.0 ml
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Cumin seeds, ground 2.0 ml
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Cinnamon powder 2.0 ml
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Himalayan pink salt 5.0 ml
Prepare the Burgers
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Burger bun, toasted 10.0 each
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Leafy greens (of choice) 0.5 head
Preparation
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Prepare the Cauliflower Patties
- Preheat oven to 200 C. Spread cauliflower out on a baking sheet, drizzle with olive oil, salt and pepper. Roast for 15 minutes until just starting to turn golden brown. Remove from oven and allow to cool.
- Add the cooled cauliflower to a food processor and pulse until the cauliflower is "riced" meaning the florets have been broken down into small particles similar to rice, but not mushy. Looking for finely chopped cauliflower. Transfer to a large bowl.
- Add the rice, cashew cheese, breadcrumbs, eggs, chili powder, cayenne pepper, parsley, rosemary, Knorr Intense Flavors Roast Umami and pepper to bowl. Stir until combined with desired texture.
- Form the mixture into 10 patties and place on an oiled baking sheet. Return to oven and bake for about 20 minutes, flipping burgers halfway through.
- As burgers are coming out of the oven, apply the lemon zest. Set aside until ready to build.
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Prepare the Apple Carrot Ketchup
- Place the carrots, apples, garlic, ginger, shallots, in a heavy bottomed sauce pot with olive oil.
- Sweat vegetables on low heat until soft, add tomato paste, continue to cook on med-low heat until tomato paste is caramelized, add apple cider vinegar, carrot juice, apple juice and bring to a boil.
- Reduce heat to low, add remaining ketchup ingredients, cover and simmer for about 15 minutes, until the carrots and shallot are very soft, and the liquid has reduced by half.
- Transfer ingredients in a blender and process until smooth.
- Transfer the mixture to a small saucepan and bring to a boil, then simmer at medium-low for 20 minutes.
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Prepare the Burgers
- Assemble the burgers on a bun by spreading the ketchup on the top and bottom of the buns, patty in the middle, desired leafy greens and top bun.
- Serve immediately.
