Learn how to make this quick and easy recipe for Cabbage Burgers with Sweet Potato Fries from Downright Delicious With Yo-Yo Episode 102.
In a large bowl combine the Ground Beef, Green Cabbage, Bell Peppers, Garlic, Breadcrumbs, All Purpose Flour, Egg, Sea Salt, Parsley Flakes, Black Pepper, Paprika, Onion Powder and Garlic Salt. Mix thoroughly but gently being sure not to over mix the meat.
Form into 4 equal sized patties and shape using your hands. Set the formed patties aside in the refrigerator and cover until ready to cook.
Set a 12-inch cast-iron pan over medium heat, add 1 tablespoon of the Canola oil to the pan and toast the Texas Toast in the pan cooking 4 slices at a time for about 3-4 minutes. Turn over and toast on the second side as well for an additional, 3-4 minutes. Repeat with the remaining pieces of toast and set aside as you prepare the burgers.
Raise the heat to medium-high and add the remaining tablespoon of Canola oil. Add the burgers to the pan and cook, for about, 4-5 minutes. Reduce the heat to medium low and turn the patties over. Cook for an additional 4 minutes or so, or until the burgers are cooked through but still moist. Remove from the pan and assemble/build your burger.
Place one piece of Texas Toast on a plate and top with a cooked burger patty. Add a piece of lettuce and place on top of the burger. Add the tomato on top of the lettuce.
Brush a second piece of Texas Toast with Ketchup and place, ketchup side down on top of the sliced tomatoes. Repeat with the remaining ingredients and serve.
In a large Dutch oven, add the oil and set to medium heat until the oil reaches a temperature of 375 degrees.
In a large bowl, combine the Sweet Potatoes with the Cornstarch and Sugar and toss well to combine.
Place half the coated Sweet Potatoes in the hot oil and fry, stirring often and tossing as needed to ensure even cooking and browning. Fry for 6-8 minutes or until golden brown. Combine the remaining spices in a small bowl and set aside.
Lay the fried Sweet Potatoes on a wired rack with paper towel and season with the spice blend. Fry the remaining Potatoes and season as well.
Serve alongside the Cabbage Burgers.
Ingredients
Directions
In a large bowl combine the Ground Beef, Green Cabbage, Bell Peppers, Garlic, Breadcrumbs, All Purpose Flour, Egg, Sea Salt, Parsley Flakes, Black Pepper, Paprika, Onion Powder and Garlic Salt. Mix thoroughly but gently being sure not to over mix the meat.
Form into 4 equal sized patties and shape using your hands. Set the formed patties aside in the refrigerator and cover until ready to cook.
Set a 12-inch cast-iron pan over medium heat, add 1 tablespoon of the Canola oil to the pan and toast the Texas Toast in the pan cooking 4 slices at a time for about 3-4 minutes. Turn over and toast on the second side as well for an additional, 3-4 minutes. Repeat with the remaining pieces of toast and set aside as you prepare the burgers.
Raise the heat to medium-high and add the remaining tablespoon of Canola oil. Add the burgers to the pan and cook, for about, 4-5 minutes. Reduce the heat to medium low and turn the patties over. Cook for an additional 4 minutes or so, or until the burgers are cooked through but still moist. Remove from the pan and assemble/build your burger.
Place one piece of Texas Toast on a plate and top with a cooked burger patty. Add a piece of lettuce and place on top of the burger. Add the tomato on top of the lettuce.
Brush a second piece of Texas Toast with Ketchup and place, ketchup side down on top of the sliced tomatoes. Repeat with the remaining ingredients and serve.
In a large Dutch oven, add the oil and set to medium heat until the oil reaches a temperature of 375 degrees.
In a large bowl, combine the Sweet Potatoes with the Cornstarch and Sugar and toss well to combine.
Place half the coated Sweet Potatoes in the hot oil and fry, stirring often and tossing as needed to ensure even cooking and browning. Fry for 6-8 minutes or until golden brown. Combine the remaining spices in a small bowl and set aside.
Lay the fried Sweet Potatoes on a wired rack with paper towel and season with the spice blend. Fry the remaining Potatoes and season as well.
Serve alongside the Cabbage Burgers.