Dutch Seaport Burger Recipe


Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesWhen salty winds and rain pour in over the lands, the Dutch take comfort in fuss-free food with lots of flavor. Cauliflower is a popular vegetable in the Netherlands as it adds a subtle mustardy taste to simple dishes. Eating cauliflower is a good health investment as it’s proven to increase heart health and block and prevent cancerous cell growth. This cauliflower patty is enriched with salty seaweed and topped with the famous Gouda cheese (vegans can substitute a vegan cheese) and finished with a refreshing crispy apple and fennel slaw.

  • Yield: 4 Burgers


For Patties
  • 17½ ounces (500 g) cauliflower florets
  • 1 teaspoon salt
  • 2 tablespoons (30 ml) rapeseed oil or 2 tablespoons (28 g) ghee, plus more for frying
  • 2½ ounces (70 g) finely sliced onion
  • 3½ ounces (100 g) kale, stemmed, finely chopped
  • 1 clove garlic, crushed
  • 1 scant cup (20 g) soaked, rinsed, and finely chopped hijiki or dulse (Or use fresh herbs or alliums, such as chives or scallions.)
  • 5 tablespoons (20 g) fresh dill, chopped
  • 6 tablespoons plus 2 teaspoons (50 g) oat flour
  • ½ cup (100 g) cooked brown rice or barley
  • ½ cup (30 g) fresh parsley leaves, chopped
  • 2 tablespoons (8 g) nutritional yeast or grated Parmesan cheese
  • 2 tablespoons (30 ml) fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 4 slices mature Gouda cheese, vegan cheese, or other cheese of choice
  • 4 buns, halved and lightly toasted
For Topping
  • Apple and Fennel Slaw
How to Make It
    To make the patties
  1. Preheat the oven to 410°F (210°C). Place the cauliflower on a rimmed baking sheet and sprinkle with salt. Roast for 30 minutes, or until crispy, turning halfway through the cooking time.
  2. Place a skillet over medium-low heat and add a drizzle of oil or 1 tablespoon (14 g) ghee. Add the onion and fry for 3 to 4 minutes until translucent. Add the kale and garlic. Fry for 3 to 4 minutes more, stirring. Remove from the heat.
  3. Transfer the roasted cauliflower to a food processor and pulse for a few seconds until it has a crumbly texture. Add the onion and kale and pulse for a few seconds more. Transfer the mixture to a large bowl. Add the remaining patty ingredients, season to taste with salt and pepper, and mix to combine. Refrigerate the mixture for 30 minutes uncovered, or up to 24 hours covered.
  4. Divide the mixture into 4 equal portions. Shape each into a patty. In a skillet over medium-high heat, fry the patties for 3 to 4 minutes per side, or until nicely browned. Top each with a slice of cheese at the end of frying. Remove from the pan when the cheese melts.
  5. Serve with bread, if desired, and topped with the slaw.

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