Vegan Cauliflower Steak Burger with Judas Iscariot
This burger breaks all the rules. A hearty double stack of marinated cauliflower topped with crispy greens and pesto.
Jam-packed full of flavour, who said burgers couldn’t be vegetarian!
75mls Judas Iscariot
2 GF Sourdough Burger Buns
2 Tbsp Vegan Basil Pesto
1/2 Cup Shredded Red Cabbage
2 Tbsp Vegan Mayo
Salt & Pepper
Start by cutting the cauliflower in half, then cutting one 2cm steak from each half. Place onto a tray and add 1 Tbsp of Judas Iscariot to each side of the steaks, brushing into all the gaps. Cover and refrigerate for one hour to marinade.
While the steaks are marinating, add the mayonnaise and a Tbsp of Judas Iscariot to a bowl and stir to combine. Spoon a small amount onto each burger bun and spread out evenly.
Heat a skillet or non-stick pan on a medium heat, and add the mayo’d burger buns face down to toast. Do so until golden and delicious.
Remove the cauliflower from the marinade and season with salt and pepper. Drizzle the pan with 1 Tbsp of olive oil, then add the cauliflower, cooking for 6-7 minutes each side, until tender.
Add a spoonful of basil pesto to the bottom of each bun. Cut the cauliflower steaks in half, and stack on top of each other over the basil pesto. Place half the shredded cabbage on each burger then top with the sprouts. Lastly add another dollop of mayo to the lid and crown this mighty veggie burger.
Best served with crispy kumara fries.