Cauliflower chicken burgers with chimichurri

For a healthier dinner, try these spicy low-calorie cauliflower chicken burgers with chimichurri.

INGREDIENTS
300g cauliflower florets
500g chicken mince
2 garlic cloves, crushed
3 teaspoons lemongrass stir-in paste
6 brioche rolls, halved, toasted
Garlic aioli, to serve
Mixed lettuce leaves, to serve
2 Lebanese cucumbers, peeled into ribbons
CHIMICHURRI
1 long fresh green or red chilli, coarsely chopped
1 green shallot, chopped
2 garlic cloves, extra, peeled
1 cup fresh coriander leaves and stems
1/2 cup fresh continental parsley leaves
1/2 cup fresh mint leaves
80ml (1/3 cup) red wine vinegar
1 tablespoon olive oil

METHOD
Step 1
Process the cauliflower in a food processor until finely chopped. Combine cauliflower, mince, garlic and lemongrass in a large bowl. Season well. Shape the mixture into 6 patties.
Step 2
Heat a large frying pan over medium heat. Spray with oil. Cook patties for 4-5 minutes each side or until browned and cooked through.
Step 3
For the chimichurri, process the chilli, shallot, garlic, coriander, parsley, mint and vinegar until finely chopped. Transfer to a bowl and stir through the oil. Season.
Step 4
Brush bases of rolls with garlic aioli. Top each with lettuce, a patty and cucumber. Spoon over some chimichurri. Cover with tops of rolls.