Black Bean and Cabbage Burgers

 This week is a refrigerator clean out week at Duke’s House. Everything (perishable) must go! This should make for some interesting meal combinations.

I decided to tackle the cabbage first because it is least likely to be eaten on its own, and most difficult to come up with creative uses for. Black Bean and Cabbage Burgers are a winner in my book, both in terms of being a great faux burger and an excellent use for cabbage.

On the list for refrigerator elimination this week:

  • Dairy
    • 4 cups plain yogurt
    • 8 cups cottage cheese
    • 1 gallon of milk (well, most of it anyway)
    • 12 oz queso fresco
    • 1.5 cups sour cream 1.25 cups sour cream
  • Fruits and Vegetables
    • 1 jalapeño
    • 3/4 of a green pepper
    • 1 bag scallions
    • 3/4 head cabbage 1/2 head cabbage
    • 1/2 lb. baby spinach
    • 6 apples 5 apples
    • 4 bananas
    • 1.5 cucumbers
    • 2 plum tomatoes
    • 1/2 bunch cilantro
    • 2 avocados
    • 3 onions 2 onions
    • 2 sweet potatoes

I’m taking ideas to use the rest of this stuff in the next 2 breakfasts, 2 lunches, and 3 dinners. I do not have a solid meal plan in place. I am toying around with taboulli, fish tacos, peanut butter cheesecake mousse, and maybe Curried Lemon Quinoa with Avocado, Craisins, and Raisins. Then again, I like to try new things. If you have any suggestions, let me know!

These burgers held together fairly well, especially the leftover ones and they tasted great. I ate my “burger” on a sandwich thin with spicy sour cream, avocado slices, and spinach.

Chris destroyed his cut his up and ate it as a burrito (as he does with most foods) stuffed with hot sauce, sour cream, raw cabbage, and avocado.

Adapted from The Portobello Kitchen.

Ingredients:
  • 1.75 cups black beans, drained and rinsed
  • 1 onion
  • 2 tbsp garlic, minced
  • 1/4 of a small head of cabbage
  • 1 tbsp yogurt butter (or your favorite butter or oil to sauté veggies in)
  • 1/2 medium apple
  • 1/2 cup red wine vinegar
  • 2 tsp honey
  • 1 egg
  • splash Tapatio (or other hot sauce)
  • 2 tsp chili powder
  • 1 tablespoon tomato paste
  • 1 cup bread crumbs

Directions:

  • Sauté the onions and garlic in 1 tbsp yogurt butter.
  • When the onions begin to turn transparent, add the finely sliced cabbage and diced apple.
  • Add the red wine vinegar and the honey to sweeten.
  • Braise on a low heat until the cabbage is soft, around 20 minutes.
  • In a food processor, add the black beans, braised cabbage, the egg, Tapatio, chili powder, and tomato paste and process until well combined.
  • Stir in bread crumbs gradually until mixture reaches desired consistency.
  • Form into patties with your hands.
  • Fry lightly – around 3-4 minutes – on each side. (I sprayed my frying pan with olive oil spray to cook the burgers.)
  • I served this with a spicy sour cream, spinach, and avocado slices on a whole wheat sandwich thin.

Servings ~ 6
Calories ~ 201, Fat ~ 3 g, Carbohydrates ~ 36 g, Protein ~ 9 g

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