I've used eggs, lentils, flour, and cheese to not much effect. What's the secret?!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
I think the defect is the cauliflower itself. It doesn't lend itself to any kind of "burger" patty even a faux one. While I'm tempted to suggest lard, that would probably defeat your purpose. Perhaps focus on lentils or other legumes. Eggs do make a good binder.
You can get baskets and screens for the grill top. It's unlikely that a home made patty would survive a regular grill top.
Chops is a trusted home cook.
Did you mash the cauliflower before making the burger patties?
hardlikearmour is a trusted home cook.
Maybe go at it a different way -- what if you sliced the cauliflower into steaks instead. http://food52.com/recipes...
I'd bet you could grill them over indirect heat until they were pretty well cooked, then sear them over direct heat to finish them off. They'd still require some gentle handling but would hold together.
I'd also consider taking some notes from this cauliflower tortilla recipe to see if you could translate it into a burger: http://roostblog.com/roost...
If you riced, then cooked, then squeezed the liquid out before adding your binders I'm thinking it would hold together better.
I've seen recipes for cauliflower patties before. It seems the best way to make sure the cauliflower is devoid of all its moisture (which would probably be the culprit that prevents the patties from holding together) is to chop or process it into very, very small pieces (rice-size) and roast it on a sheet pan until it's dry and just slightly caramelized. Then, use cooked lentils and bit of flour or breadcrumbs as a binder.
I've personally never tried this, but like I said, I have seen recipes for it.
I agree with using egg as a binder. Use just the yolk. I would add panko to absorb moisture from the cauliflower. Then, the tricky part - I would mould inside an old tuna tin with top and bottom cut off (or similar size ring mould) and bbq with the ring mould.
You can put a piece of foil underneath them. I get this would detract from the grilling effect, but if you merely wanted to get them cooked while grilling, this could be a solution. I'm afraid that even with egg and breadcrumbs, they'd still be too delicate. Though I do think a cauliflower patty sounds great.
Put them in the freezer for 20 minutes prior to grilling. It works for crab cakes.
Please enter a valid email address.
Well played. You deserve a cookie.
Easter or Passover feast? Easy. Mother's Day brunch? We got you.
Check Out Our Spring Menu Maker!
Olive Oil’s Shelf Life
The Greatest Hits
Perfect Whiskey Sours
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.