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Ingredients

300g cauliflower florets
500g chicken mince
2 garlic cloves, crushed
3 teaspoons lemongrass stir-in paste
6 brioche rolls, halved, toasted
Garlic aioli, to serve
Mixed lettuce leaves, to serve
2 Lebanese cucumbers, peeled into ribbons

Chimichurri

1 long fresh green or red chilli, coarsely chopped
1 green shallot, chopped
2 garlic cloves, extra, peeled
1 cup fresh coriander leaves and stems
1/2 cup fresh continental parsley leaves
1/2 cup fresh mint leaves
80ml (1/3 cup) red wine vinegar
1 tablespoon olive oil

Method

Step 1 Process the cauliflower in a food processor until finely chopped. Combine cauliflower, mince, garlic and lemongrass in a large bowl. Season well. Shape the mixture into 6 patties.
Step 2 Heat a large frying pan over medium heat. Spray with oil. Cook patties for 4-5 minutes each side or until browned and cooked through.
Step 3 For the chimichurri, process the chilli, shallot, garlic, coriander, parsley, mint and vinegar until finely chopped. Transfer to a bowl and stir through the oil. Season.
Step 4 Brush bases of rolls with garlic aioli. Top each with lettuce, a patty and cucumber. Spoon over some chimichurri. Cover with tops of rolls.

Cauliflower chicken burgers with chimichurri

How to make Cauliflower chicken burgers with chimichurri

Ingredients

Chimichurri

Method