Cauliflower Burgers

MAKES 4 PREPARATION & COOKING 40 MINUTES

350g beetroot, peeled, coarsely

grated 1 small red onion, thinly sliced 1 teaspoon salt flakes ¼ cup red wine vinegar 1 tablespoon brown sugar 2 tablespoons fresh thyme,

chopped 250g cauliflower, coarsely

chopped 140g cheddar cheese ½ cup canned cannellini beans,

drained, rinsed 1 cup fresh breadcrumbs 2 tablespoons fresh flat-leaf

parsley, chopped 2 teaspoons finely grated

lemon rind 2 tablespoons skinless chopped

hazelnuts, toasted 1 egg white, lightly beaten 2 tablespoons vegetable oil 8 large butter lettuce leaves 125g cherry heirloom tomatoes,

halved LEMON MAYONNAISE

cup mayonnaise 2 teaspoons finely grated

lemon rind 2 teaspoons lemon juice

1. Place beetroot, onion, salt, vinegar, sugar and thyme in a medium saucepan, bringing to the boil. Reduce heat and simmer, stirring occasionally, for

20 minutes or until beetroot is tender and slightly sticky. Cool. 2. Boil, steam or microwave cauliflower until tender. Drain and cool. Thinly slice 90g of the cheddar and grate the remaining. 3. Place cauliflower and beans in a food processor. Pulse until coarsely chopped – don’t overprocess. Transfer to a large bowl, then add ¼ cup of the breadcrumbs, grated cheddar, parsley, rind and hazelnuts. Season and stir to combine. Shape cauliflower mixture into 4 patties. Refrigerate for 30 minutes. 4. LEMON MAYONNAISE. Whisk all ingredients in a small bowl until combined. Season to taste. 5. Dip patties in egg white, then in remaining breadcrumbs. 6. Heat oil in a large frying pan over medium-high heat. Cook patties for 4 minutes each side or until browned and crisp. Drain on a paper towel. Immediately top with sliced cheese to melt. 7. Place each patty in a lettuce leaf, then top with tomato and a generous spoonful of the beetroot mixture – you will only use half the mixture. Drizzle with lemon mayonnaise and top with remaining lettuce leaf.