Cauliflower Crusted Patty Melt
As part of the 2016 V*Inspired campaign, we partnered with star chef and cookbook author Whitney Miller to create unique dishes that feature Vidalia onions.
- For the Cauliflower Crust:
- 2 medium heads cauliflower
- 1 cup mozzarella cheese (not preshredded)
- 2 large eggs
- 1 teaspoon fine sea salt
- For the Roasted Garlic Aioli:
- 1 head garlic
- 1/4 cup olive oil mayonnaise
- For the Caramelized Onions:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salted butter
- 1 Vidalia onion
- For the Hamburger Patty:
- 20 ounces ground round
- 1 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 tablepoons Worcestershire sauce
- 4 slices cheddar cheese
- 4 slices mozzarella cheese
Preheat an oven to 450 degrees F. Line two baking sheets with parchment paper.
Cut off the florets from both heads of cauliflower. Try removing as much of the stalk from the florets as possible.
Place some of the florets in a food chopper or food processor. Pulse about three to four times to produce cauliflower rice size. Repeat with additional cauliflower florets until you have 6 cups or just over of cauliflower rice.
Place the cauliflower rice in a large microwave safe bowl. Microwave on high for 8 to 9 minutes or until cooked and tender.
Transfer the cooked cauliflower rice to a cheesecloth or tea towel. Twist around the cauliflower rice and place in the refrigerator until cool enough to handle. Once cooled, about 5 minutes, twist and squeeze to release as much liquid as possible.
Combine the cooked cauliflower rice, shredded mozzarella, eggs, and salt in a bowl. Gently stir to combine.
Equally divide the mixture into 4 sections on each baking sheet. Shape into equal size squares about ¼-inch thick. Bake for 16 minutes. Allow cooling for 10 minutes. Use immediately or store in a zip top bag and store in the refrigerator until ready to use.
For the aioli, reduce the oven temperature to 400 degrees F. Remove the outer layers of the skin from the head of garlic, and cut off about 1⁄4-inch from the top, exposing the cloves. Place the garlic on a piece of aluminum foil. Drizzle the olive oil over the exposed cloves. Bring the edges of the aluminum foil together, and crimp to close. Bake the garlic for 45 minutes to an hour, until fragrant and softened.
Place three roasted garlic cloves in a small bowl. Reserve the remaining garlic for another use. Add the mayonnaise. Press the garlic with the back of a spoon and stir to combine.
The aioli can be made ahead and stored in a container in the refrigerator for up to 5 days.
For the caramelized onions, heat a large sauté pan over medium heat. Add the oil and butter.
While the butter is melting, halve the onion and remove the skin. Cut into about ¼-inch thick slices. Add to the pan and cook for 10 minutes. Toss. Cook for another 20 minutes, tossing occasionally.
Combine the ground round, salt, black pepper, and Worcestershire sauce in a medium bowl. Gently fold to incorporate the ingredients.
Divide the patties into 4 equal sizes about ½-inch thick.
Heat a large nonstick sauté pan over medium-to-medium high heat. Add the patties to the pan. Cook for 4 minutes, flip the patties over and cook for another 2 minutes. Reduce the heat to medium and cook for another 2 minutes.
To assemble each patty melt, spread ½ tablespoon aioli over each slice of cauliflower crust. Place a piece of cheddar cheese on one slice and mozzarella cheese on the other
slice. Place a patty on one half. Top with some of the onions and then the other cauliflower crust half.
Heat a large nonstick sauté pan over medium to medium-high heat. Add two of the patty melts to the pan. Cover and cook for about a minute. Flip the patty melt over, cover and cook for another minute or two or until the cheese has melted.
Repeat with the additional patty melts.