Whether you’re veggie or a meat lover – Try  this loaded, summer burger!

INGREDIENTS:

1 head Cauliflower
3 burger buns, lightly toasted
2 cups cornflakes, crushed.
1tsp each smoked paprika, garlic granules & oregano
1/2 cup plain flour
100ml plant-based milk

For the corn Salsa
½ red onion, diced
1 tin sweetcorn
¼ bunch coriander, finely chopped
3 slices jalapenos, diced
Juice 1 lime

For the rest –
Avocado
Fave burger veggies
The Foraging Fox Smoked Jalapeño Mayo

METHOD:

– Add a little oil into a small frying pan over medium heat. Once hot, add in the corn and fry (stirring very occasionally) until starting to char. Transfer to a small bowl and combine with the remaining salsa ingredients. Season and set aside.
– Onto the fried cauliflower, preheat your oven to 220c. Slice your cauliflower into about 3 equal sized steaks (approx. 2cm thick). In a flat bowl mix together the flour and spices with a good pinch of salt. Gradually mix in the milk until you have a thick batter.
– Crush the cornflakes in a ziplock bag until fairly small (but slightly bigger than a breadcrumb) and transfer to a second bowl.
– Dip each steak first into the batter and then into the cornflake mix( you may need to use your hands to really press the cornflakes onto the burger, spoon a little extra batter onto the sides as glue if needed).
– Lay onto a lined baking tray, drizzle with olive oil and bake for 30-40 minutes, until crispy.
– Load up your burger, first with a good dollop of mayo, salady bits & the crunchy cauliflower. Top with sliced avocado & corn salsa!

Recipe by bertiesbite