Veggie Burgers Every Which Way by Lukas Volger

Author:Lukas Volger
Language: eng
Format: epub
Publisher: The Experiment
Published: 2010-08-16T16:00:00+00:00

BAKED CAULIFLOWER BURGERS

IF YOU CAN get a cauliflower at the farmers’ market in season (fall is peak season, beginning in october) you’ll find that its natural sweetness is much more readily apparent than in the plastic wrapped ones found year-round at the super market. Here, capers and dijon mustard highlight mellow cauliflower’s subtle flavor. Serve with a slice of swiss or gruyère cheese for something richer; or for a lighter lunch, season with a squeeze of lemon, a sprinkling of sea salt, and a few grinds of black pepper and serve on a big, fluffy kaiser roll.

▶ MAKES SIX 4-INCH BURGERS

1 head cauliflower, cut into large florets

3 tablespoons Dijon mustard

2 tablespoons potato starch

2 eggs

Squeeze of fresh lemon juice

¼ cup roughly chopped parsley

2 tablespoons capers, drained, rinsed, and

roughly chopped

¼ teaspoon red pepper flakes

1¼ teaspoons salt

1½ cups toasted bread crumbs

¼ cup finely grated Parmesan

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