Happy Fall everyone! I feel like Fall snuck up on me. I am still having a hard time relinquishing summer. Where I live, the fall nip in the air has started making its presence known, but there are still quite a few hot days that feel like summer again. Some days all I want is some hot apple cider, but some days I want to sip lemonade while grilling on the patio.
This recipe for Cauliflower Steak Burgers is the perfect September recipe because you can either grill or roast the cauliflower steaks, depending on if its still hot or a little nippy where you live. If its hot outside, grilling is the perfect way to keep your house cool. If its chilly outside, roasting the cauliflower is the perfect way to make your house toasty and cozy.
No matter what time of year, these cauliflower steak burgers are easy and delicious. It it the easiest veggie burger you will ever make! It is basically a “steak” cut from the cross section of a cauliflower. You grill it or roast it, then stick it between a bun and add some condiments. It may sound too simple, but its so delicious. Its my very favorite way to have a vegetarian “hamburger”.
I topped it off with some easy, delicious chimichurri, an Argentine sauce made with lots of fresh parsley, vinegar, and garlic. Its fresh and zingy and the perfect way to use up the last bit of fresh herbs that might still be hanging around in your garden before it gets too cold. Most chimichurri recipes have quite a bit of oil, but I cut it down quite a bit and replaced some of it with water to keep it low calorie.
I used my favorite whole wheat bun recipe and toasted them on the grill, too. You could use store bought buns if you want, but my homemade buns are super easy and really fast to make. They require no proofing yeast, no scalding milk, no hand kneading, and only one 30 minute rise.
- 2 heads of cauliflower
- oil for brushing
- salt and pepper to taste
- 4-6 hamburger buns
- 1 batch of traditional chimichurri sauce (recipe below) or creamy chimichurri sauce.
- 1-2 tomatoes, sliced
- 4-6 romaine lettuce leaves
- 4-6 large slices of cheese (smoked gouda is divine on this burger)
- any other condiments
1. Preheat grill on medium or oven at 425 F . Wash the cauliflower and trim off the leaves and cut the stem off. Position the cauliflower so that the stem is flat against the cutting board. Cut lengthwise into the cauliflower about a third of the way. It will be close to where the stem starts. The florets should fall away. Cut 1 inch thick “steaks” lengthwise out of the middle of the cauliflower. I usually get 2, but sometimes I get 3, depending on the size of the cauliflower. The other end should fall away and break into florets. Save all the stray florets for another meal.
2. Brush each steak with olive oil and sprinkle generously with salt and a little bit of pepper.
If You Are Grilling: Place the steaks on the hot grill and put the lid down. Flip occasionally and replace the lid each time. You want the outsides to be golden with a few char spots here and there. Grill until it is tender when pierced with a fork in the middle. It can be a little crunchier than you would normally cook cauliflower. If the outside is burning and the inside is not cooking, turn the heat on the grill down. You want it to have enough time to cook through without burning it, so don’t turn the heat up too high. It should take between 10 and 15 minutes. Toward the end, slice open the buns and give them a brush of olive oil. Place them on the grill until toasted.
If You Are Roasting: Place the steaks on a baking sheet and place in the hot oven. Cook for 25-30 minutes, or until it is tender and golden. The cook time will vary a little depending on how thick your steaks are. Just try to cut them the same thickness so they will cook evenly.
3. While the steaks are cooking, make the chimichurri sauce. You can also make this ahead of time and just store it in the fridge. Once the burgers are finished, toast the buns if you haven’t already, and assemble the burgers. Spread some mayo on the burger (I don’t usually like mayo, but it tastes really good with the chimichurri.) and pile on the steaks, chimichurri, tomatoes, and lettuce.
- 1 bunch of fresh parsley, washed with stems removed (1 cup packed)
- 3 cloves garlic
- 1 tsp. salt
- 1/4 tsp crushed chili flakes
- 1/4 tsp. pepper
- 2 TBSP. white wine vinegar (you could also use red wine vinegar)
- 2 TBSP. olive oil
- 2 –4 TBSP water
1. Place parsley, garlic, salt, chili flakes, pepper, vinegar, and olive oil in a blender. Pulse until it is a chunky sauce. Add the water 1 Tablespoon at a time until it’s the desired thickness.
Recipe by Edible Experiments