cauliflower chicken burgers with chimichurri PER SERVE • 36g protein • 17g fat (5g saturated fat) • 34g carb • 3g dietary fibre • 453 Cals (1893kj)
300g cauliflower florets 500g chicken mince 2 garlic cloves, crushed 3 tsp lemongrass stir-in paste 6 brioche rolls, halved, toasted Garlic aioli, to serve Mixed lettuce leaves, to serve 2 Lebanese cucumbers, peeled into ribbons
1 long fresh green or red chilli, coarsely chopped 1 green shallot, chopped 2 garlic cloves, extra, peeled 1 cup fresh coriander leaves and stems ½ cup fresh continental parsley leaves ½ cup fresh mint leaves 80ml ( cup) red wine vinegar 1 tbs olive oil 1 Process the cauliflower in a food processor until finely chopped. Combine cauliflower, mince, garlic and lemongrass in a large bowl. Season well. Shape the mixture into 6 patties. 2 Heat a large frying pan over medium heat. Spray with oil. Cook patties for 4-5 minutes each side or until browned and cooked through. 3 For the chimichurri, process the chilli, shallot, garlic, coriander, parsley, mint and vinegar until finely chopped. Transfer to a bowl and stir through the oil. Season. 4 Brush bases of rolls with garlic aioli. Top each with lettuce, a patty and cucumber. Spoon over some chimichurri. Cover with tops of rolls.