Kung Pao Cauliflower Burgers

Name: Kung Pao Cauliflower Burgers
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: 1 large head (about 2 lb) (900 g) cauliflower, leaves and core trimmed, cut into 1-inch (2.5 cm) florets (about 700 g / 1½ lb trimmed); 3 tbsp (45 ml) neutral oil, such as canola or avocado, divided: 2 tbsp (30 ml) for roasting, 1 tbsp (15 ml) for brushing the patties; ½ tsp (3 g) kosher salt; ½ cup (75 g) roasted unsalted peanuts, divided: ¼ cup (40 g) finely chopped for the patties, the rest roughly chopped for topping; 1 cup (60 g) panko breadcrumbs; 2 tbsp (16 g) all-purpose flour; 1 large (50 g) large egg, lightly beaten; 4 whole (40 g) scallions, white and light green parts finely chopped for the patties, dark green parts thinly sliced for topping; 2 cloves (6 g) garlic, minced; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) neutral oil, such as canola or avocado; 8 chilies (6 g) whole dried red chilies, such as chiles de árbol, left whole (snip in half and shake out seeds for less heat); 1 tsp (2 g) Sichuan peppercorns, lightly crushed (optional); 2 cloves (6 g) garlic, minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) unseasoned rice vinegar; 2 tbsp (25 g) light brown sugar, packed; 2 tsp (6 g) cornstarch; ¼ cup (60 ml) water, cold; 1 tsp (5 ml) toasted sesame oil; 1 small (about 5 oz) (150 g) small cucumber, shaved into thin ribbons with a vegetable peeler; 1 tbsp (15 ml) unseasoned rice vinegar; ¼ tsp (1½ g) kosher salt; 4 buns (280 g) hamburger buns, split; ¼ cup (60 g) mayonnaise; 4 large leaves (40 g) butter lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Roasted cauliflower and peanut patties get brushed with a glossy, sweet-tangy kung pao glaze made with dried chilies, soy sauce and rice vinegar. A cool cucumber topping balances the heat.

Prep: 45 min
Cook: 50 min
Wait: 35 min
Total: 2 hr 10 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1 large head (about 2 lb) (900 g) cauliflower, leaves and core trimmed, cut into 1-inch (2.5 cm) florets (about 700 g / 1½ lb trimmed)
3 tbsp (45 ml) neutral oil, such as canola or avocado, divided: 2 tbsp (30 ml) for roasting, 1 tbsp (15 ml) for brushing the patties
½ tsp (3 g) kosher salt
½ cup (75 g) roasted unsalted peanuts, divided: ¼ cup (40 g) finely chopped for the patties, the rest roughly chopped for topping
1 cup (60 g) panko breadcrumbs
2 tbsp (16 g) all-purpose flour
1 large (50 g) large egg, lightly beaten
4 whole (40 g) scallions, white and light green parts finely chopped for the patties, dark green parts thinly sliced for topping
2 cloves (6 g) garlic, minced
1 tbsp (15 ml) soy sauce
For the kung pao glaze
1 tbsp (15 ml) neutral oil, such as canola or avocado
8 chilies (6 g) whole dried red chilies, such as chiles de árbol, left whole (snip in half and shake out seeds for less heat)
1 tsp (2 g) Sichuan peppercorns, lightly crushed (optional)
2 cloves (6 g) garlic, minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (25 g) light brown sugar, packed
2 tsp (6 g) cornstarch
¼ cup (60 ml) water, cold
1 tsp (5 ml) toasted sesame oil
To serve
1 small (about 5 oz) (150 g) small cucumber, shaved into thin ribbons with a vegetable peeler
1 tbsp (15 ml) unseasoned rice vinegar
¼ tsp (1.5 g) kosher salt
4 buns (280 g) hamburger buns, split
¼ cup (60 g) mayonnaise
4 large leaves (40 g) butter lettuce leaves, washed and dried

Equipment (8)

2 rimmed baking sheets, 18×13-inch (46×33 cm)
Parchment paper
Food processor
Large mixing bowl
Small skillet or saucepan, 8-inch (20 cm)
Small bowl and whisk
Pastry brush or spoon
Instant-read thermometer

Steps

Before you start

Read the timing first: the cauliflower must roast, cool, and the patties must chill for 15 minutes before baking, so allow about 2 hours 10 minutes.
Position two oven racks in the upper and lower thirds, then preheat to 450°F (230°C) before you start chopping.
Open a window or turn on the exhaust fan. Toasting dried chilies in hot oil makes fragrant, slightly pungent fumes.
Measure the sauce ingredients before you start cooking it. The sauce comes together in about 3 minutes once the chilies hit the pan.

1
Preheat and cut cauliflowerOven 450°F / 230°C
- Position oven racks in the upper and lower thirds and preheat to 450°F (230°C).
- Trim the cauliflower and cut it into 1-inch (2.5 cm) florets, so they roast evenly.
- You should have about 700 g (1½ lb) of florets.
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Ready when: Florets are similar in size, no bigger than 1 inch (2.5 cm).
Tip: Cut the florets evenly. Large chunks stay hard in the middle and make crumbly patties.
2
Roast the cauliflowerOven 450°F / 230°C
- Toss the florets on a parchment-lined baking sheet with 2 tbsp (30 ml) of the oil and the ½ tsp salt.
- Spread them in a single layer.
- Roast on the upper rack at 450°F (230°C) for 25 minutes, stirring once halfway through.
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Ready when: Florets are deeply golden brown at the edges and a knife slides in easily.
Tip: Don't crowd the pan. Use two sheets if the florets overlap, or they will steam instead of browning.
3
Cool and pulse
- Let the cauliflower cool on the sheet for 10 minutes so steam escapes.
- Move it to a food processor and pulse in 6 to 8 short bursts, scraping the bowl once, until it looks like coarse crumbs the size of small peas.
- Tip into a large bowl.
- Leave the oven on.
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Ready when: Texture is coarse and crumbly with some small pieces left, not a smooth purée.
Tip: Pulse in short bursts. Over-processing makes a paste and dense patties.
4
Mix the patty mixture
- Add ¼ cup (40 g) of the finely chopped peanuts, the panko, flour, beaten egg, chopped scallion whites, minced garlic and 1 tbsp soy sauce to the cauliflower.
- Stir and fold with a spatula until evenly combined.
- Rest the mixture for 10 minutes so the panko absorbs moisture.
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Ready when: A small handful squeezed in your fist holds its shape without crumbling.
Tip: If the mixture feels wet and loose after resting, stir in 1 more tbsp panko.
5
Shape and chill
- Line the second baking sheet with parchment.
- Divide the mixture into 4 equal portions (about 160 g each).
- Press and shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, packing it firmly.
- Place on the sheet and brush the tops with half of the remaining 1 tbsp oil.
- Chill in the fridge for 15 minutes.
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Ready when: Patties feel firm to the touch and hold together when gently lifted.
Tip: Press firmly while shaping. Loosely packed patties crack when you flip them.
6
Bake the pattiesOven 450°F / 230°C
- Bake the patties on the upper rack at 450°F (230°C) for 12 minutes.
- Flip them carefully with a thin spatula, brush with the rest of the oil, and bake for 10 minutes more.
- While they bake, make the slaw and the glaze.
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Ready when: Both sides are deep golden brown and crisp at the edges, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: Wait until the patties are firm on the bottom before flipping. If they stick, give them another minute.
7
Dress the cucumber
- In a small bowl, toss the cucumber ribbons with 1 tbsp rice vinegar and ¼ tsp salt.
- Set aside while you make the glaze.
- The cucumber will soften slightly and turn tangy.
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Ready when: Ribbons are glossy and slightly softened.
8
Make the kung pao glaze
- Whisk the 2 tbsp soy sauce, 2 tbsp rice vinegar, brown sugar, cornstarch and water in a small bowl until the cornstarch dissolves.
- Heat the 1 tbsp oil in a small skillet over medium heat.
- Add the dried chilies and Sichuan peppercorns, if using, and stir for 30 to 45 seconds.
- Add the garlic and ginger and stir for 15 seconds.
- Re-whisk the sauce and pour it in.
- Simmer, stirring, for 1 to 2 minutes.
- Remove from the heat and stir in the sesame oil.
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Ready when: Chilies darken slightly and smell toasty (not burnt). The sauce turns glossy and thick enough to coat the back of a spoon.
Tip: Don't let the chilies turn black, as they taste bitter. If they darken too fast, lift the pan off the heat.
9
Glaze the pattiesOven 450°F / 230°C
- Remove the patties from the oven.
- Spoon or brush about two-thirds of the glaze (including a few chilies) over the tops.
- Return to the oven at 450°F (230°C) for 3 minutes so the glaze sets and caramelizes at the edges.
- Keep the remaining glaze for serving.
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Ready when: Glaze looks sticky and shiny, with small bubbling spots at the edges.
Tip: Watch closely. The sugar in the glaze can burn quickly.
10
Toast buns and assemble
- Toast the split buns cut-side down in a dry skillet over medium heat for 1 to 2 minutes, or on the oven rack for the last minutes of glazing.
- Spread mayonnaise on the bottom buns and top with lettuce.
- Add a glazed patty, then spoon over the remaining glaze.
- Pile on the cucumber, the roughly chopped peanuts and the sliced scallion greens.
- Add the top buns and serve right away.
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Ready when: Buns are golden and lightly crisp on the cut side.
Tip: Add the cucumber and peanuts just before serving so they stay crisp.

Good to know

Tips

Drier cauliflower makes sturdier patties, so roast until deeply browned and let it cool before pulsing.
Handle the baked patties gently. A thin, wide spatula works better than tongs.
For a spicier burger, leave the seeds in the chilies or add a spoonful of chili crisp to the mayonnaise.
Make a double batch of glaze. It's also good on roasted vegetables, tofu or rice bowls.

Make ahead

"Roast and pulse the cauliflower up to 1 day ahead and refrigerate it, covered. Shape the patties up to 1 day ahead and refrigerate on parchment, covered. The glaze keeps in the fridge for up to 5 days. Rewarm it with 1 tbsp water."

Storage & reheating

"Store the cooked patties and glaze separately from the buns and toppings in airtight containers. They keep at room temperature for up to 2 hours, in the fridge for up to 4 days, and in the freezer for up to 2 months (unglazed, wrapped individually). Reheat patties in a 400°F (200°C) oven for 10 to 12 minutes, or from frozen for 18 to 20 minutes, then glaze again."

Substitutions

large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes. Makes the burgers vegan. The patties will be a little more delicate, so chill them the full 15 minutes.
roasted unsalted peanuts → Roasted cashews. The flavor is milder and slightly sweeter. Use the same weight. Useful for peanut allergies only if cashews are safe for your household.
whole dried red chilies, such as chiles de árbol → ½ to 1 tsp red pepper flakes. You'll lose the smoky depth of the whole chilies but the heat is similar. Add with the garlic and ginger.
unseasoned rice vinegar → Chinkiang black vinegar. Gives a deeper, maltier tang. Use the same amount, or half black vinegar and half rice vinegar.
panko breadcrumbs → Gluten-free breadcrumbs, with gluten-free flour, tamari and buns. Swap the soy sauce for tamari and use gluten-free buns for a fully gluten-free burger.