Balsamic Onion Beef Burgers with Crispy Panko Cauliflower

These balsamic onion burgers are all about simple, bold flavors. A juicy beef patty gets topped with sweet, tangy caramelized onions and a quick garlic aioli, all tucked into 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 hearty 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). In a medium bowl, toss cauliflower florets with panko, a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until tender and golden, about 25 minutes.
2. 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 onion and cook, stirring occasionally, until softened (4-5 minutes). Stir in 1 tablespoon balsamic vinegar, reduce heat to low and cook until very soft (about 10 minutes). Season with salt and pepper. Transfer to a plate.
4. Shape ground beef into two patties slightly wider than the buns. Season with oregano, salt and pepper. Wipe out the skillet, add a drizzle of oil and heat over medium-high. Cook patties 3-5 minutes per side or to desired doneness.
5. In a small bowl, mix mayonnaise with a pinch of garlic. Season with salt and pepper. Split brioche buns and toast in the oven until golden (3-5 minutes).
6. Spread aioli on bun halves. Place a patty and some caramelized onions on each bottom bun, then top with the other half. Serve with roasted cauliflower on the side.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any burger bun or roll works well. Brioche adds sweetness, but sesame or whole wheat buns are great substitutes.

How do I prevent the cauliflower from getting soggy?

Make sure the cauliflower is well-coated with oil and panko and spread it in a single layer on the baking sheet. Roast at high heat without overcrowding.

Can I make the aioli ahead of time?

Absolutely. The garlic aioli can be prepared up to a day in advance and stored in the refrigerator.