Recipe adapted from Nina Olsson's Veggie Burger Atelier.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 4- 6 burgers
Ingredients
400gramsromanesco florets {see notes}
1clovegarlic
1/2teaspoonfine sea salt
1/4teaspoonblack pepper
3tablespoonsfresh mintfinely chopped
1cupparmesan cheesegrated
1cupalmond flour
buns or greens/wraps
avocado slices
mayo or aioli
Herby Lemony Radish Slaw {see below}
Instructions
Preheat the oven to 425 degrees.
In a food processor pulse the romanesco, garlic and salt until a crumbly rice-like texture. With your hands, squeeze the excess moisture from the romanesco over the sink {or through a cheese cloth - if you have one}.
Transfer the romanesco to a large bowl and add in the pepper, mint, cheese and almond flour. With your hands, mix well and refrigerate for 10 minutes.
Divide the mixture into 4 or 6 portions and shape each into a patty. Place the patties on a baking sheet and bake for 25 minutes. Remove the burgers from the oven and allow to cool on the tray for 5 minutes.
Serve the burgers on a toasted bun or in a wrap with avocado slices, mayo and Herby Lemony Radish Slaw.
Notes
If you cannot source or find romanesco - cauliflower will work just fine in its place.