Greek Cauliflower Burger with Tzatziki Aioli Recipe

Go Greek with your next vegetarian burger and try our delicious Greek Cauliflower Burger with Tzatziki Aioli Recipe. 

Greek Cauliflower Burger with Tzatziki Aioli Recipe

Serves 4

• 2 tbsp honey
• 2 tbsp red-wine vinegar
• 1 red onion, sliced into thin rounds
• 400g cauliflower florets
• 1⁄2 cup pitted green olives, chopped
• 1 tsp finely grated lemon rind
• 1⁄4 cup finely chopped oregano
• 1⁄4 cup finely chopped flat-leaf parsley
• 1⁄2 cup cooked white quinoa
• 2 eggs
• 1⁄2 cup fresh breadcrumbs
• 450g saganaki cheese
• Extra-virgin olive oil, to brush
• 4 seeded burger buns, halved
• 1 cup baby kale leaves
• 1 oxheart tomato, sliced

Tzatziki Aioli 

• 1⁄2 cup store-bought tzatziki
• 1 garlic clove, crushed
• 2 tbsp mayonnaise

How to make our Greek Cauliflower Burger with Tzatziki Aioli Recipe

1. To make the tzatziki aioli, place the tzatziki, garlic and mayonnaise in a bowl and mix well to combine. Keep in the fridge until needed.

2. Place the honey and vinegar in a small bowl and mix to combine. Add the onion rounds, season with salt and toss to coat. Set aside for later.

3. Preheat the oven to 200°C (180°C fan forced). Place the cauliflower in a food processor and pulse until finely chopped. Add the olives, lemon rind, oregano and parsley and pulse again to combine. Place in a large bowl. Add the quinoa, eggs and breadcrumbs. Grate 1⁄4 cup of the saganaki cheese, add to the cauliflower mixture. Season with salt and pepper, mix to combine.

4. Divide the mixture into 4 and shape into patties. Place the patties on a lined baking tray. Brush with olive oil, then place in the oven and cook for 10 minutes. Turn and cook for a further 5 minutes, or until golden.

5. Meanwhile, heat a large, non-stick frying pan over medium heat. Cut the remaining saganaki cheese into 4 slices. Add the saganaki slices to the pan and cook for 1 minute each side. Remove from the pan and keep warm.

6. To assemble the burgers, spread the tzatziki aioli over the base of each bun. Top with kale, a slice of saganaki, a cauliflower patty, tomato slices and pickled onion. Sprinkle with a little black pepper and top with the remaining bun halves.