Corned ‘Bean’ and Cabbage Burgers [Recipe Redux #6]
Happy Friday everyone! Although today is usually reserved for the Lend a {Healthy} Hand round up…the 21st just happened to fall on a Friday again this month which means it’s time for another Recipe Redux post! (You can check out my past recipe posts for the round-up HERE!)
I was really excited to see what this month’s theme would be since the seasons are finally changing and a ton of fresh new foods are starting to come into season! So here’s what the team came up with…
A Play on Patties : While St. Paddy’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month-long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.
Well, with it being March and all (St. Patrick’s day and the start of Spring!) I thought it would be appropriate to come up with a recipe that was not only festive and seasonal, but reflective of the upcoming BURGER season that is upon us! That’s right… I am totally looking past Spring and going to straight to Summer! Grilling, burgers, and eating outside! Cannot wait. But until then, these burgers…or patties…can be made inside the house in the oven, as I know it’s still a bit chilly in most parts of the country to be doing outdoor grilling just yet! So what did I come up with you ask? Well take a look!
Plus I know all my veggie friends out there will appreciate a meatless option for next St. Paddie’s Day! But why wait till then?! It’s still March! And we’re only a few days removed from the holiday! So why no make these delicious burgers up this weekend!
Before I get to the recipe…do you know the origin of Corned Beef and Cabbage and why it is incorporated in the famous March holiday? Well I didn’t either! So here’s a little background…
During the time of the Irish immigration to the U.S., the first generation of Irish-Americans were in search of the comforting tastes of their homeland. On St. Paddy’s Day that meant boiled bacon. But the immigrants were too poor to afford the high price of pork and bacon products. Instead, they turned to the cheapest cut of meat available: beef brisket. Given that New York City was a melting pot for immigrants from around the world, rather than boil the beef, the Irish adopted cooking methods from other cultures. Brining was a technique of the Eastern Europeans, which is a way of salt-curing meat. And the corn? Well, “corned” has nothing to do with corn but instead refers to the corn-sized salt crystals used during the brining process. The corned beef was paired with cabbage, as it was one of the cheapest vegetables available to the Irish immigrants.
Cabbage really is one of the cheapest veggies out there! Plus it’s in season in the Spring and tastes delicious pretty much anyway you cook it! Of course I made it the star of the show in this recipe…
Corned ‘Bean’ & Cabbage Burgers
by Healthy Helper
6061532Ingredients (serves 1-2)
- 1 cup cabbage, roughly chopped
- 1/2 cup red beans
- 1 clove of garlic
- 2 tbsp white onion, chopped
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp caraway seed
- 1 tbsp applesauce
- 1 tsp dijon mustard
- 1 tbsp chickpea flour
- 1 egg
Instructions Preheat oven to 425. In a food processor, process cabbage until finely chopped. Add red beans, garlic, and onion, process until partially smooth but still semi-chunky. In a bowl, combine bean and cabbage mixture, spices, mustard, applesauce, egg, and flour. Mix until evenly combined. Form into two patties.On a parchment paper lined baking sheet that has been sprayed with cooking oil, place patties and bake for 15 minutes. After 15 minutes, flip patties and bake for another 15 minutes. Turn on broiler and broil burgers until slightly golden brown. Serve as is or with extra dijon mustard mixed with applesauce! Powered by Recipage
Corned 'Bean' and Cabbage Burgers from @Healthy_Helper ! A vegetarian take on a classic!
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I love how these burgers came out! The outside gets nice and crispy while the inside stays soft like mashed potatoes! YUM! Plus the recipe is easily adaptable to make for more people! I ended up eating both patties that the recipe made and found it was the perfect amount of food with my other sides. But depending on your typical dinner or what you choose to serve the burgers with, you could make one patty per person! Totally up to you.
Overall I was really pleased with this recipe! I think it’s so fun to take a traditional dish and jazz it up to make it a bit healthier or unique!
I’m a big burger/patty lover in general so I always like adding new varieties to my recipe repertoire! Some of my other favorite types of patties include: turkey burgers, salmon burgers, tuna burgers, crab cakes, spicy lentil and kale burgers, and tofu-veggie burgers! Mmmm…can’t wait to get further into burger season!
Have you ever had Corned Beef and Cabbage?
Have you ever attempted to makeover a traditional holiday dish? How about making a meat heavy dish into a vegetarian version?
What’s your favorite type of burger?
Remember! Even though Lend a {Healthy} Hand is on hiatus this week…PLEASE keep doing your #healthyhelp and be sure to share it with me so I can include it in next week’s round up!
Kaila
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