Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays together. I have always loved seasoning this vegetable with Indian spices, which is what I do here, with Aleppo pepper thrown into the mix. Black quinoa contributes texture, color and protein. Sriracha sauce is the perfect “ketchup” for this burger.
Ingredients
- 3 cups finely minced cauliflower (about 12 ounces, or 1/2 medium cauliflower)
- salt to taste
- 1 ½ pounds potatoes, scrubbed, peeled if desired and quartered
- ½ cup chopped cilantro
- 2 teaspoons toasted cumin seeds, lightly crushed in a mortar and pestle
- 2 teaspoons nigella seeds
- 1 teaspoon garam masala
- ½ teaspoon Aleppo pepper or mild chili powder
- Freshly ground black pepper to taste
- ½ cup cooked black quinoa
- 1 cup mixed black and white sesame seeds
- ¼ cup grapeseed oil
- Sriracha sauce for serving
- Nutritional Information
Nutritional analysis per serving (10 servings)
209 calories; 13 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 5 grams protein; 31 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
9 to 12 patties, depending on size
Preparation
- Steam potatoes over 1 inch of boiling water until tender, 15 to 20 minutes. Transfer to a bowl and mash with a fork. The skins will break up in the mash.
- Line steamer with cheesecloth and place cauliflower on cheesecloth so the small pieces don’t fall through. Steam 5 to 6 minutes, until very tender. Remove from heat and stir into potatoes. Add remaining ingredients except sesame seeds and oil. Season generously with salt, combine well, taste and adjust seasonings.
- Place sesame seeds in a wide bowl. Scoop out about 1/3 cup of cauliflower-potato mixture and roll into a ball (moisten your hands to prevent sticking). Roll in the seeds, then gently flatten into a patty shape. Place on a plate or sheet pan and continue to shape all of the patties. If you have time, refrigerate for 1 hour or longer (I have made these with no problem without refrigerating first).
- When you are ready to cook, place a rack over a sheet pan and cover the rack with paper towels. Heat 2 tablespoons oil in a large, heavy nonstick frying pan over high heat. When pan is hot, swirl to coat with oil. Turn heat down to medium. Place 3 to 5 patties in the pan (do not crowd), and cook until well browned on one side, 3 to 4 minutes. Turn and brown for 3 to 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Remove paper towels from underneath patties and keep them warm in a low oven until ready to serve. Serve topped with Sriracha, with a salad on the side.
- To obtain the finely chopped florets, cut very thin slices across the florets with a chef’s knife and the small pieces will come off.
- These are very convenient, because you can form them and keep them refrigerated for up to 2 days, or cook them all the way through and keep them refrigerated for 2 or 3 days. Reheat on a baking sheet in a low oven for 10 to 15 minutes. The patties freeze well. Thaw completely before reheating.
1 hour
Dining and Cooking