Total Cooking Time: 30 minutes
Beef burgers are all the rage, but it’s 2016 and this is my website so shut up. In any case, this was more of an experiment that fortunately turned out pretty awesome; a very tender burger packed with flavour and goodness.
While I’m not one to jump onto many current health-food bandwagons (note the distinct lack of kale on the website), the cauliflower rice idea intrigues me. I enjoy cauliflower, it is rather remarkable how similar the texture is to smaller grains like cous cous and quinoa, and it’s a solid way for sneaking vegetables into people’s diet who would otherwise lack them. While typically used in place of these grains, I began pondering if they would work as a filler in burgers instead of breadcrumbs – turn a burger into a relatively high protein, low carb affair. In fact, sub the wrap for a gluten-free alternative and you have a delicious tender burger fit for those with coeliac’s disease.
The recipe here is just for the patties, of course there’s not reason for you to limit yourself to a tortilla wrap etc. Likewise, this would work just as well for any meat I imagine, but my accompaniments here are specifically tailored towards pork.
- Pork mince
- Cheese (optional)
- Using a food processor/mini chopper, blend the florets of a cauliflower until you have small cous-cous like grains. Mix in a few teaspoons of sage and then you can soften these in any number of ways – shallow fry for a few minutes, microwave for a few minutes or, my favourite technique, toss with a little salt and oil and bake for 5-10 minutes at a medium temperature.
- In a bowl combine lean pork mince with the cauliflower, a finely chopped/minced apple, crushed garlic, a finely chopped onion and some pepper. Don’t add salt at this stage or it will make the meat tough. Ultimately about half the total mixture should be meat, the rest should be the other fillers – remember, this isn’t like the rusk they use in dodgy supermarket burgers, this stuff if all goodness.
- Form your burger mix into patties – my sister was kind enough to get me a burger press for Christmas, which makes pretty perfect patty shapes. Key tip – make a small indent in the top middle of your patties so they don’t become spheres as they seal and cook. (I also stuffed mine with a slice of onion/chive cheese, but this is also totally optional).
- Fry your patties until brown charred and cooked through and season with a little salt.
I served mine with some green spinach and a few condiments inside a wholemeal tortilla wrap, alonside some spiralised sweet potato and some leftover saged cauliflower rice.