Balsamic Onion Burgers with Crispy Cauliflower

These balsamic onion burgers are all about simple, bold flavors. A juicy beef patty gets topped with sweet and tangy caramelized balsamic onions and a creamy garlic aioli, all nestled in a toasted brioche bun. It’s a burger that lets the ingredients shine.

On the side, crispy panko-crusted cauliflower florets offer a lighter alternative to fries. Roasted until golden and tender, they’re the perfect crunchy companion to this satisfying meal.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). In a medium bowl, toss the cauliflower florets with panko breadcrumbs, a drizzle of vegetable oil and a pinch of salt and pepper. Spread on a baking sheet and roast on the upper rack until tender and golden, about 25 minutes.
2. While the cauliflower roasts, halve, peel and thinly slice the red onion. Mince or grate the garlic clove.
3. Heat a drizzle of oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened, 4-5 minutes. Stir in 1 tablespoon of balsamic vinegar, then reduce heat to low. Continue cooking until the onions are very soft and caramelized, about 10 minutes. Season with salt and pepper, then transfer to a plate and set aside.
4. In a small bowl, combine the mayonnaise and a generous pinch of minced garlic. Season with salt and pepper. Add more garlic if desired. Set aside.
5. Using your hands, shape the ground beef into two patties slightly wider than the buns. Season both sides with dried oregano, salt and pepper. Wipe out the skillet used for onions with a paper towel, then heat a drizzle of oil over medium-high heat. Cook the patties to your desired doneness, 3-5 minutes per side.
6. Split the brioche buns in half and place them cut-side up on a baking sheet. Toast in the oven until golden, 3-5 minutes.
7. Spread the garlic aioli on the toasted bun halves. Place a beef patty on each bottom bun, then top with caramelized balsamic onions. Serve with the crispy cauliflower on the side.

Recipe Tips

FAQ

Can I use frozen cauliflower florets?

Yes, but thaw and pat them dry first to ensure they crisp up in the oven. You may need to add a few minutes to the roasting time.

Can I make the aioli ahead of time?

Absolutely! The garlic aioli can be prepared up to 2 days in advance and stored in the refrigerator.

What can I substitute for brioche buns?

Any sturdy burger bun works well. Sesame seed buns or potato rolls are great alternatives.