CAULIFLOWER BURGERS

MAKES 4 PREP + COOK 40 MINS + REFRIGERATION

350g beetroot, peeled, grated coarsely 1 small red onion (100g), sliced thinly 1 tsp salt flakes ¼ cup (60ml) red-wine vinegar 1 tbsp light brown sugar 2 tbsp chopped fresh thyme 250g cauliflower, chopped coarsely 140g piece cheddar ½ cup (100g) canned cannellini beans, drained, rinsed 1 cup (70g) fresh breadcrumbs 2 tbsp chopped fresh flat-leaf parsley 2 tsp finely grated lemon rind 2 tbsp skinless chopped hazelnuts, toasted 1 egg white, beaten lightly 2 tbsp vegetable oil 8 large butter lettuce leaves 125g cherry heirloom tomatoes, halved LEMON MAYONNAISE ¹⁄3 cup (100g) mayonnaise 2 tsp finely grated lemon rind 2 tsp lemon juice

1 Place beetroot, onion, salt, vinegar, sugar and thyme in a medium saucepan. Bring to boil. Reduce heat, simmer, stirring occasionally, 20 mins or until beetroot is tender and slightly sticky. Cool.

2 Meanwhile, boil, steam or microwave cauliflower until tender. Drain, cool. Thinly slice 90g of the cheddar and grate remaining cheddar.

3 Place cauliflower and beans in a food processor. Pulse until coarsely chopped (don’t over- process). Transfer to a large bowl. Add ¼ cup (15g) of the breadcrumbs, the grated cheddar, parsley, rind and hazelnuts, season, stir to combine. Shape cauliflower mixture into 4 patties. Refrigerate 30 mins.

4 LEMON MAYONNAISE Whisk ingredients in a small bowl until combined. Season to taste.

5 Dip patties in egg white, coat patties in remaining breadcrumbs.

6 Heat oil in a large frying pan over medium-high heat. Cook patties 4 mins each side or until browned and crisp. Drain on paper towel. Immediately top with sliced cheese to melt.

7 Place each patty in a lettuce leaf, 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.