America's Test Kitchen Spiced Cauliflower Veggie Burgers with Yogurt Sauce
- ¼ cup plain Greek yogurt
- 1 tablespoon minced fresh cilantro
- 1 scallion, sliced thin
- 1 tablespoon lemon juice
- ¼ teaspoon table salt
- 1 head cauliflower (2 pounds), cored and cut into 1-inch florets
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon table salt
- ⅛ teaspoon pepper
- ½ cup panko bread crumbs
- 1 small carrot, peeled and shredded
- ⅓ cup golden raisins, chopped
- 1 large egg, lightly beaten
- 4 hamburger buns, toasted if desired
- 3 tablespoons sliced almonds, toasted
- 1 cup baby arugula
- For the yogurt sauce Combine all ingredients in bowl; cover and refrigerate until ready to serve. (Sauce can be refrigerated for up to 4 days.)
- For the burgers Adjust oven rack to middle position and heat oven to 450 degrees. Toss cauliflower with 1 tablespoon oil, cumin, paprika, salt, and pepper. Spread cauliflower evenly over aluminum foil–lined rimmed baking sheet and roast until well browned and tender, 20 to 25 minutes. Let cool slightly, then transfer to large bowl.
- Line clean rimmed baking sheet with parchment paper. Using potato masher, mash cauliflower until broken down into rough ½-inch pieces. Stir in panko, carrot, raisins, and egg until well combined. Divide cauliflower mixture into 4 equal portions. Using lightly moistened hands, tightly pack each portion into ¾-inch-thick patty and place on prepared sheet. Cover and refrigerate patties until chilled and firm, at least 30 minutes or up to 24 hours.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Using spatula, place patties in skillet and cook until deep golden brown and crisp on first side, 3 to 5 minutes. Using 2 spatulas, gently flip patties and cook until browned and crisp on second side, 3 to 5 minutes. Serve burgers on buns, topped with yogurt sauce, almonds, and arugula.
"Why this recipe works: These North African–inspired cauliflower burgers are bursting with complex flavor, and we love the contrast between their creamy, nutty interiors and crunchy, well-browned exteriors. We found the trick was to first roast the cauliflower, which takes less than 30 minutes; this intensified its flavor and made it easy to mash the florets. Before roasting, we tossed the florets with oil, cumin, and paprika. After roasting and mashing the cauliflower, we simply added panko (it worked far better than flour) and an egg for binding and absorbing excess moisture, along with shredded carrots and golden raisins. Peppery baby arugula and herbed yogurt sauce provided a fresh burst of flavor, and toasted sliced almonds sprinkled over the top added textural interest. Use the large holes of a box grater to shred the carrot."