Smashed Cabbage and Mushroom Veggie Burgers
By Joe
Source: NYT Cooking.
A hefty combination of finely shredded cabbage and mushrooms bound together with a savoury chickpea and egg batter, crowned with melted cheese.
Always check the labels of the products you use.
Method
- 1
Whisk. Beat 1 large egg with 115 g chickpea flour, 240 ml water, 1 tbsp soy sauce and 1 grated garlic clove in a large bowl until combined.
- 2
Assemble. Toss 1 thinly sliced medium onion, 225 g finely shredded green cabbage, 225 g torn mixed mushrooms and 1 tbsp sesame seeds with 1 tsp salt and 1 tsp ground black pepper, then add the batter and massage everything together with your hands.
- 3
Rest. Cover the mixture and leave at room temperature for 30 min until the batter becomes wetter and binds together.
- 4
Divide. Split the mixture into 6 equal portions.
- 5
Heat. Warm 60 ml vegetable oil in a large cast-iron frying pan over medium-low.
- 6
Fry. Add 3 portions to the hot oil, press each one into a patty with a wide flat fish slice and cook undisturbed for 7-8 min until golden underneath, flip and cook for 5-7 min until golden and completely cooked through; move to a wire rack.
- 7
Repeat. Wipe the pan, add the remaining 60 ml oil and cook the other 3 portions in the same way.
- 8
Melt. Lay a slice of Cheddar on each hot patty to melt, then serve in a toasted brioche bun with mayonnaise, sliced tomato, sweet pickle slices and soft lettuce leaves.
Storage
These patties are best served immediately after cooking. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
4.5 g per serving
9 % of the 50 g daily maximum · 18 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- whisk
- large cast-iron frying pan
- wide flat fish slice
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 648 kcal |
| Protein | 19.1 g |
| Carbohydrate | 50.2 g |
| of which sugars | 10.7 g |
| of which free sugars | 4.5 g |
| Fat | 41.9 g |
| of which saturates | 8.1 g |
| Fibre | 5.8 g |
| Salt | 2.93 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
