Cauliflower chicken burgers with Mint Chimichurri

9 July 2019 By

These cauliflower and chicken burgers are topped with our green chimichurri with an added kick of fresh mint. It makes a lovely, healthy midweek meal.

Ingredients − Serves 4

For the patties

  • 300 g cauliflower florets
  • 2 garlic cloves, roughly bashed
  • 1 large lemongrass stalk, (bottom section) remove any tough outer layers − finely sliced
  • Stems and roots of 2 small coriander bunches
  • 1 tsp white peppercorn, roughly ground
  • 1 egg yolk
  • 500 g coarse chicken mince
  • Salt

For assembly

  • 6 preferred burger rolls, halved and toasted
  • 1 tbsp Latasha’s Kitchen Red Chilli Onion relish mixed with 2 tbsp mayo or aioli
  • Mixed lettuce leaves, baby spinach
  • 2 Lebanese cucumbers, sliced or peeled with a vegetable peeler into ribbons

Mint Chimichurri Dressing


  • Haloumi Slices
  • Onion rings
  • Avocado slices
  • Jalapenos


  1. Process cauliflower florets, coriander stems/roots, white pepper, garlic, lemongrass and egg yolk in a food processor until finely minced.
  2. Combine cauliflower mixture with chicken mince in a large bowl. Season well with salt. Wet hands and shape the mixture into 6 patties.
  3. Heat a large non stick frying pan over medium heat. Brush or spray pan with oil. Cook patties for 5 minutes each side or until browned and cooked through. Keep warm.
  4. To make the chimichurri dressing: process fresh mint until finely chopped. Transfer to a bowl and stir through Latasha’s Kitchen Green Chimichurri. Add the minced shallot and oil. Keep aside.
  5. Brush bases of rolls with chilli mayo or aioli mixture.
  6. Top each with lettuce, pan fried patty and cucumber ribbons. Spoon over some mint chimichurri.
  7. Cover with tops of rolls and enjoy.