Smashed Cabbage and Mushroom Veggie Burgers
Inspired by techniques from NYT Cooking.
A hefty combination of finely shredded cabbage and mushrooms bound together with a savoury chickpea and egg batter, crowned with melted cheese.
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Method
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Equipment
- large bowl
- whisk
- large cast-iron frying pan
- wide flat fish slice
- wire rack
Nutrition per serving (estimated values)
| 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 ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Batter
- 1 large egg
- 115 g chickpea flour
- 240 ml water
- 1 tbsp soy sauce
- 1 garlic cloves, grated
Vegetables
- 1 medium onion, halved and thinly sliced about 150 g
- 225 g green cabbage, core removed, finely shredded
- 225 g mixed mushrooms (such as shiitake, chestnut and king trumpet), tough stems removed, torn into bite-size pieces
- 1 tbsp sesame seeds
- 6 g fine sea salt or table salt about 1 tsp
- 1 tsp ground black pepper
Cooking
- 120 ml vegetable oil
To serve
- 6 slices Cheddar
- 6 brioche buns, split
- 90 g mayonnaise
- 2 tomatoes, sliced
- 60 g sweet pickle slices
- 6 soft lettuce leaves
- 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).
