Cauliflower vegan burger with cheesy courgette fries
This delicious burger and fries wins the prize in our eyes!
There are endless recipes online for alternative veggie burgers to your classic beef patty but we wanted to try and recreate the delicious flavours you get with buttermilk battered chicken. Not only is this recipe vegetarian but the burger itself is completely vegan. We believe that the best burgers are highly dependent on their accompaniments and so this recipe tries to not only incorporate the buttermilk batter element, but also the bold flavours that compliment it.
Prep time: 15 mins
Cook time: 30 mins
For the burger
1 large cauliflower
250ml unsweetened soya milk
1 tsp apple cider vinegar
100g all purpose flour
1 tsp salt
1 tsp garlic granules
Oil for frying
For the toppings
1 tbsp balsamic vinegar
4 burger rolls
Chilli jam (see our recipe for homemade chilli jam)
For the courgette fries
100g vegetarian parmesan, finely grated
60g breadcrumbs, (around 2 slices)
Sprig of rosemary, finely chopped
Pinch of sea salt
Preheat the oven to 180°C fan or 200°C.
Cut the outer leaves off the cauliflower, making sure to keep the stem intact. Cut a small slice off each side to create flat sides, then cutting downwards, create 4 cauliflower steaks.
For the batter place the soya milk and apple cider vinegar into a bowl leaving it for a few minutes to allow this to curdle. Mix the rest of the burger ingredients into a bowl and whisk in the curdled milk mixture until no lumps remain.
For more flavour leave the cauliflower in the batter for 30 minutes.
To create the caramelised onions, thinly slice the shallots and sauté in oil on a low heat for 10 minutes. Add balsamic vinegar and continue to heat slowly until they have caramelised.
Smash the 2 avocados adding salt and pepper to taste.
Heat about an inch in depth of oil in a large pan, making sure to make it really hot. Add the battered cauliflower cooking for 2-3 minutes either side, until really crispy.
Time to construct your burger. We start with a layer of spinach or lettuce, then place on your buttermilk burger followed by smashed avocado and a drizzle of chilli jam. To finish, top with the caramelised onion.
For the fries, half the courgettes and slices them into 1cm thick chips. Make a dry batter by combining the bread crumbs, cheese, rosemary and salt and beat the egg in a separate bowl. First coat each courgette chip in egg and then roll it in the breadcrumb mixture. Once all the chips are coated, place them on a baking sheet and bake them in the oven for 20 minutes.
Serve the burger alongside the fries and enjoy!
*Our favourite toppings are a mix of smashed avocados, a hit of chilli jam and the sweetness from the onions, however a blue cheese sauce or juicy tomato could be a great option.
*You can also use nutritional yeast for the cheesy taste on the fries if you can't get hold of any vegetarian cheese.
*While the burger is vegan, the courgette fries are only vegetarian so if you want to make the meal fully vegan you can substitute for regular fries and serve without the batter.
*Once the burgers have finished frying, you may want to pat them dry with kitchen paper to get rid of some of the excess oil.
*You can choose to leave out the burger bun if you are trying to reduce carbs, or swap out the bread roll for lettuce shells, although this may be a little messier to eat.
*These may be a little more fiddly to make than some of our other recipes, but are a great way to occupy yourself in isolation.