Recipe: Alyssa Loscalzo. Yield: 4 burgers
For the creamy burger sauce:
2 cups soaked raw cashews
¼ cup water
5 green pimento olives
1 tsp. agave
2 tsps. sweet chili sauce
For the patties:
4 Tbsps. olive oil, divided
1 head cauliflower, stem and leaves removed
2 tsps. salt
1 tsp. crushed red pepper
1 onion, diced
3 cloves garlic, minced
1 tsp. dried parsley
2 tsps. capers
1 tsp. hot sauce
1 tsp. chickpea miso
½ cup cooked brown basmati rice, cooled
½ cup whole-wheat breadcrumbs
For the sautéed onions:
2 Tbsps. canola oil
2 onions (sliced thin)
¼ tsp. salt
For the creamy burger sauce: In a blender, combine sauce ingredients and blend until smooth. Set aside.
For the patties: Preheat oven to 425°F.
Wash cauliflower. Place cauliflower on baking pan. Add 1 Tbsp. oil, salt and red pepper. Roast cauliflower in preheated oven. Cook for 45 to 55 minutes. When cooled, cut into florets. Set aside.
In a medium sauté pan on medium heat, add 1 Tbsp. oil and onion. Cook until translucent. Add garlic. When fragrant, add parsley, capers and hot sauce.
In a food processor, add miso, rice and bread crumbs. Process for 30 seconds. Add sautéed onion mixture and cauliflower. Process until well blended.
Scoop even palm-sized balls onto parchment-lined baking sheet. Press and even out burgers. Place baking sheet in freezer to firm burgers for 15 minutes.
F or the caramelized onions: In sauce pan on medium-low heat, add oil and onions. Do not sauté onions. Let them sweat and become caramelized, 20 to 25 minutes. Add salt and stir onions until golden.
In a medium frying pan add 2 Tbsps. oil. Place burgers in pan, being careful not to overcrowd. Cook for 3 to 5 minutes on each side or until done. Serve on warm toasted bun with caramelized onions and creamy burger sauce.