Bunless Burger

If you are convinced of the benefits of the fermented food and practising it or using white cabbage in your cooking, then this will help you make the most of it.

When I ferment the cabbage or cook Borsch I usually cut off the top of the cabbage, all those thin leaves. If previously I used to make a fresh salad from this part of the cabbage, now I make Bunless Burgers! See below how I make it.

Oh, and I make my home made mayonnaise, it takes only a few seconds. I have a variety of flavours and textures, this is why I have not recorded the recipes. If you are interested contact me.

(Please read Ingredients, when you buy a mayonnaise in the grocery shops.)

Bunless Burger

2 meat or vegetarian patties
1 tomato
2 sprigs of spring onions
2 eggs
100 g grated Manchego or Pecorino cheese
1 white cabbage about 25 cm in diameter
Home made mayonnaise

1. Cut the top of the white cabbage so it is about 20 cm in diameter and about 3 cm thick. Remove a few smaller layers on the inside, and these along with the rest of the cabbage can be fermented. Look up Fermented cabbage recipe here.
2. Spray the frying pan with oil, add 1/4 cup of water with a pinch of salt, and put the cabbage wheel in with the cut side down. Cover the pan with a lid and cook on medium heat until the cabbage is soft and the water has evaporated. Add water if needed, don’t let the cabbage to fry.
3. Turn the cabbage over, lightly cut only a few top layers into quarters. Add a few tablespoons of water to the pan.
4. Mix the eggs and cheese thoroughly. Pour the eggs mixture slowly all over the cabbage making sure it gets in between the cut cabbage layers. Cook covered for about 10 minutes on low heat.
5. In the meantime cook your patties, slice the tomato, and cut the spring onions into 8 cm long pieces.
6. Take out the cabbage wheel, cut into quarters. Using two quarters per patty, construct two burgers. Put the patties on top of one cabbage ‘bun’ with cheese side up, then add the sliced tomatoes, pour the mayo dressing on top, add onions and cover with the second cabbage bun. Salt and pepper as required.

Copyright © MagicTableCloth

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