Buffalo Burgers with cauliflower béchamel.

For the Buffalo Burgers – Boras:

Remove the buffalo burgers from their packaging and let them thaw in the refrigerator overnight. Just before cooking, let them come to room temperature for half an hour.

For the tomato sauce:

1. Finely chop the garlic, onion and grate the carrots. In a large frying pan, add the olive oil and onion, adding only salt.

2. Sauté until the onions are golden brown and add the garlic along with the carrots. Sauté over high heat and add the paste. Stir quickly so it doesn't "grab" while adding the cumin and pepper.

3. Deglaze with the wine and let the alcohol evaporate over high heat for about 3 minutes.

4. Add the fresh tomato (grated), lower the heat and let it cook for about 15 minutes over medium heat.

For the cauliflower béchamel:

1. Boil the cauliflower for about 15 minutes and then drain it well.

2. Place the cauliflower, cream, a little salt and pepper in a blender. Blend well until smooth and lump-free.

3. In a saucepan, melt the butter and once it is hot, add the flour and mix with a wire whisk. Add the cauliflower mixture and beat well with a wire whisk. Add a little milk if necessary.

4. Once the béchamel has a nice texture, pour it into a bowl and add the nutmeg, salt and pepper and mix.

5. Add the 200g mozzarella and mix well.

   
   
   
   

Baking:

1. Place the buffalo burgers in a relatively small and deep baking pan after lightly oiling it (so that we can cover it with the sauce).

2. Pour our sauce so that it goes everywhere. Spread the cauliflower béchamel over the buffalo burgers and pour the remaining mozzarella on top and bake for about 20-25 minutes on the middle rack of the oven until our béchamel gets a nice color.

3. Serve with freshly ground pepper and a little chopped basil.