Veggie Burgers with Fiery Fruit
These deliciously seasoned burgers topped with a light, citrus fruit salad will truly tantalize your taste buds! There is an explosion of flavor from the Sriracha in both the burgers and the fruit that provides a lingering heat. The sweet fruit salsa makes this meal a perfect option for a hot summer night, and is a great way to use up a smorgasbord of vegetables and fruit in your fridge.
Serves 4
1 head cauliflower, grated
2 large carrots, peeled and grated
3 tablespoons olive oil, divided use
1 medium onion, finely diced
2 jalapeños, seeded and diced
1 cup white mushrooms, diced
2 tablespoons minced garlic
1⁄2 cup sunflower seeds (ground in food processor, or finely chopped)
1 tablespoon Sriracha sauce
2 eggs
1 tablespoon almond flour
1⁄2 batch Fiery Fruit Salad (see Chapter 1)
- Preheat the oven to 325°F. Mix grated cauliflower and carrots in a bowl with 1 tablespoon olive oil. Spread on a baking sheet and roast in the oven for about 30–45 minutes, mixing occasionally, until softened and starting to brown.
- While cauliflower and carrots are roasting, add 1 tablespoon olive oil to a sauté pan over medium heat. Add diced onion and sauté for about 6 minutes, until translucent. Add diced jalapeños and mushrooms and sauté for another 6–7 minutes. Add garlic and sauté for another 2 minutes. Remove from heat.
- Once all vegetables have cooled slightly, combine with all other ingredients (except the remaining 1 tablespoon oil) in large mixing bowl. Incorporate all ingredients together with hands, and form 4 large patties. For a more solid veggie burger, refrigerate for 15–30 minutes before cooking.
- In a large pan, add remaining tablespoon of olive oil over medium-high heat. Add veggie burgers to pan and fry for about 6 minutes on both sides until browned.
- Take 1⁄2 of the Fiery Fruit recipe and add to food processor. Pulse until fruit is chopped, creating a salsa-like consistency. Serve on top of warm burgers.
