Zesty Ranch + Arugula Burgers with a Deli Bean Salad

I am a burger girly, but for the first time as we enter into the official grillin’ season, I’m heading into the time of year to fire up the BBQ a pretty committed vegetarian. Pretty committed - your girl loves a piece of prosciutto now + then, but the point to be made is that the time of year that usually has me cooking a new burger variety on a weekly basis is also coinciding with a time in my life where ground beet just isn’t my first choice of things I want to buy at the store. The problem is neither are the Beyond Meat or other meat substitutes taking the vegetarian world by storm, but I’m still craving the good, juicy, loaded burgers I’ve so thoroughly enjoyed in my adult life.

For me, the burger is really about the accoutrements. A yummy aioli. A gourmet cheese. A homemade jam. A roasted veg or a raw + crispy veg. It’s these component that come together, smashed between a bun of choice, and it makes a perfect sandwich, Though I’m not so hot on the ground beef train + not so hot on the meat substitute train, and I can’t let burger season pass me by. So I’m turning to my tried + true vegetable friend - cauliflower. Transforming this master veggie into a burger patty - roasting it to tender perfection and topping it with my favorite, gruyere, along with several other perfect toppings to make my first burger of the season - Zesty Ranch + Arugula Burgers with a Deli Bean Salad. A perfect Summer meal that fulfilled my burger craving while remaining totally vegetarian. A true treat.

Homemade ranch sauce is key

This burger is delicious because it is LOADED with so many yummy things. Smashed avocado, fresh (and lightly drressed) arugula, and sundried tomatoes. All favorites on the list of burger toppings for Jordan + I. The best, literally best party, a zesty + herby homemade ranch that is to do. I use equal parts herbs + mayo, which keeps it a light + flavorful ranch sauce. My other additions - juice of 1 lemon + plenty of minced of garlic. So it’s an herby ranch and a ranch that packs a lemon + garlic kick, and you’ll want to smear it on all your sandwiches. And isn’t that how you should feel about all aiolis? I’m convinced this would win over even the non-mayo lovers.

This bean salad is everything

My husband and I have been joking that this salad is bean protocol approved. Very bean heavy, so you’re definitely getting your fiber.

We love an antipasto salad, and this salad uses the ultimate antipasto ingredient - a jar of giardinera (or a jar of hot cauliflower, a jar of roasted peppers, and a handful of pepperoncinis if you can’t find it). Minced up and tossed together with buttery cannelini beans + a creamy vinaigrette for a simple and extremely flavorful salad. I happened to have a half bag of kale on hand, so I tossed that in as well in order to clear out the fridge, and it was a winning addition. Make it a day or two ahead of time to make meal time real easy - it’s one of those hearty salads that hold up delightfully. Creamy, tangy, and a fun antipasto twist on a simple picnic salad.

Jordan + I have been dabbling in the vegetarian lifestyle for a while now, and the change in our pantry + at-home meal planning is what has taken the biggest turn. It’s also my best example of “sticking with something for a minimum of 6 weeks to make it a habit.” The saying is very true as we used to dabble with an at-home meaty meal now + then, but now I truly can’t think of the last time we had a meaty main. I’m sure it will happen, but it’s funny to look back and recognize the evolution our at-home diet has taken. The most ironic part being that we used to be hard core paleo people, and for that stretch of few years so much meat was incorporated into our daily meals. Morale of the story being we’ve been really creative with our veggie heavy meaks, haven’t skipped a beat in curating fun + delicious meat free meals at home, and I take a lot of pride in transforming cauliflower in many ways at this point - burger patties is just the latest + greatest discovery.

For the ranch sauce

• 1 c. fresh herbs (combo of dill, parsley, + chives), minced

• 4 garlic cloves, minced

• 3/4 to 1 c. mayo

• juice of 1 lemon

For the cauli burgers

• 1 head of cauliflower, sliced into thick cauliflower steaks

• 1 tsp paprika

• Salt + pepper

• 2 tbsp Dijon

• 2 tbsp honey

• 2 tbsp vinegar

• 1/2 a lemon, juiced

• 1 shallot + 2 garlic cloves, minced together

• 3-4 c. arugula

• 1 avocado

• Pepperoncinis, sliced

• Sundried tomatoes, sliced

• Gruyere or white cheddar cheese, shredded or thinly sliced

• Ciabatta rolls, halved + a bit of the filling scooped out

For the bean salad

• 1/3 c. mayo

• 3 tbsp. balsamic vinegar

• 2 cans of cannelini beans, drained

• 1 jar of giardineira, drained + chopped

• 2-3 roasted red peppers (from the jar), chopped

• 2-3 c. chopped kale

• 1/4 c. chopped basil

• Salt + pepper

• Red pepper flakes

For the ranch sauce: Mince together the herbs + garlic, and to a bowl with the mayo + lemon juice. Whisk together, and let it sit in the fridge until you’re ready to use it.

For the cauli “burgers”: Preheat the oven to 400. Take the cauliflower pieces and spread on a foil lined baking sheet. Drizzle with 2 tbsp EVOO and sprinkle with the paprika, salt + pepper. Bake for 35-40 minutes - edges should be charred along the edges.

In a separate bowl, whisk together the Dijon, vinegar, honey, and lemon juice. Add in the minced shallots + garlic, and toss together with the arugula. Set aside until your sandwiches are ready for assembly.

Check on the cauliflower, and when they look about done, sprinkle cheese on top of the cauliflower and add the halved ciabatta pieces to your pan. Roast for 3 minutes.

To make the sandwiches, spread a thin layer of ranch on both pieces of bread. Smash about 1/4 of an avocado on the bottom ciabatta slice. Top the bottom piece with a handful of arugula + place the cauliflower right on top. Top the cauli with sundried tomatoes + pepperoncinis, and smash the top piece of bread right on top.

For the salad (make while the cauli roasts): In a small bowl, whisk together the may + vinegar, and set aside. Place the beans, veggies, + herbs in a large bowl, add a pinch of salt, pepper, and red pepper flakes, and toss with the dressing. Set in the fridge until you’re ready to eat.