Cauliflower Burger

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place beetroot, onion, salt, vinegar, sugar and thyme in a medium saucepan; bring to the boil. Reduce heat; simmer, stirring occasionally, for 20 minutes or until beetroot is tender and slightly sticky. Cool.

Step 2

Meanwhile, boil, steam or microwave cauliflower until tender. Drain; cool. Slice 90g of the cheddar into 4 thin slices, grate remaining cheddar.

Step 3

Place cauliflower and beans in a food processor, pulse until coarsely chopped (do not over process). Transfer to a large bowl.

Step 4

Add 15g of the breadcrumbs, the grated cheddar, parsley, rind and hazelnuts; season, stir to combine.

Step 5

Shape cauliflower mixture into four patties. Refrigerate for 30 minutes.

Step 6

Dip patties in egg white; coat patties in remaining breadcrumbs.

Step 7

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 paper towel. Immediately top with sliced cheese for cheese to melt.

Step 8

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, see tips). Drizzle with lemon mayonnaise; top with remaining lettuce leaf.

Step 9

Whisk ingredients in a small bowl until combined; season to taste.