These burgers are topped with balsamic-caramelized onions and garlic aioli for a huge hit of flavour. Instead of fries, we’re tossing cauliflower in panko for a deliciously crispy alternative.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Brioche Bun(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)
Preheat the oven to 425°F. Start prepping when your oven comes up to temperature!
Roast the cauliflower: Wash and dry all produce. Mince or grate the garlic. On a baking sheet, toss the cauliflower florets with a large drizzle of oil. Roast in the centre of the oven, stirring halfway through baking, until golden-brown, 25-30 min.
Toast the panko: Meanwhile, heat a large non-stick pan over medium heat. Add the panko. Pan-fry, stirring often, until toasted and golden, 2-3 min. Transfer to a small bowl.
Caramelize the onions: Heat a drizzle of oil in the same pan. Add the onions. Cook, stirring occasionally, until softened, 4-5 min. Reduce heat to low, then add the vinegar. Cook, stirring often, until slightly caramelized, about 10 min. Transfer the onions to a plate and wipe the pan clean.
Form and season the burgers: Meanwhile, form the ground beef into four 5-inch patties. Season with the oregano, salt and pepper.
Cook the patties: Heat another drizzle of oil in the same pan over medium-high heat. Add the patties. Pan-fry until until cooked to desired doneness, 3-5 min per side. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)
Make the garlic aioli and crispy cauliflower: Meanwhile, in a small bowl, stir the mayonnaise with the garlic. Season with salt and pepper. Drizzle half the mayo mixture over the roasted cauliflower and toss to combine. Sprinkle the toasted panko overtop.
Finish and serve: Split the buns and spread the bottoms with the garlic aioli. Top with a burger and the caramelized onions. Serve the crispy cauliflower on the side and enjoy!