Try our quick and flavour packed burger this World Meat Free Week!

Ingredients

• 220g cauliflower florets, cut in 4cm pieces
• ¼ small onion, peeled, cut in quarters
• 2 cloves garlic
• 60ml olive oil, divided
• Salt and pepper, to taste
• 185ml cooked quinoa
• 2 tablespoons fresh parsley, minced
• 2 teaspoons fresh thyme leaves
• 90g panko bread crumbs
• 1 egg
• 4 large slices of cheese
• 4 burger buns, for serving
• 20g rocket, for serving
• Chilli mayonnaise, for serving

Method

1. Preheat oven to 220°C. Line a baking sheet with parchment paper; set aside..
2. Place cauliflower, onion, and garlic into a food processor.
3. Pulse twice to chop. Transfer to a bowl.
4. Toss cauliflower mixture with 2 tablespoons olive oil. Season with salt and pepper.
5. Spread cauliflower mixture onto prepared baking sheet. Bake for 15 to 20 minutes, or until softened and
6. slightly browned. Flip halfway through.
7. Form mixture into 4 round balls. Carefully form balls into patties, squeezing to hold together.
8. Heat remaining olive oil in a large skillet over medium high heat. Add burgers and cook until fully browned
9. on the bottom, about 5 minutes. Carefully flip burgers. Top burgers with cheese, cover, and cook until
10. browned and cheese is melted, about 5 to 8 minutes
11. To serve, place burgers on buns. Top with fresh rocket and chilli mayonnaise, or other toppings of your
12. choice.