Napa Cabbage Burger

The Napa Cabbage Burger is a flavorful vegetarian twist on a classic burger, featuring a savory patty made from tender Napa cabbage, fragrant garlic, and a hint of ginger. Served with a spicy gochujang mayo on a soft bun, this dish offers a delightful balance of textures and tastes that will please any palate.

Ingredients

• Napa cabbage - 200 grams, finely chopped
• Carrot - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Cornstarch - 2 tablespoons
• All-purpose flour - 2 tablespoons
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Vegetable oil - 2 tablespoons (for frying)
• Burger buns - 2 pieces
• Lettuce - 2 leaves
• Tomato - 1 slice
• Gochujang - 1 tablespoon
• Mayonnaise - 2 tablespoons

Steps

1. In a mixing bowl, combine the finely chopped Napa cabbage, grated carrot, chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, all-purpose flour, salt, and pepper. Mix well until the ingredients are fully incorporated.
2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Form the cabbage mixture into two patties and cook in the skillet for about 4-5 minutes on each side, or until golden brown and crispy.
3. While the patties are cooking, prepare the gochujang mayo by mixing gochujang and mayonnaise in a small bowl until smooth. Set aside.
4. Toast the burger buns in the skillet for about 1-2 minutes until lightly golden.
5. Assemble the burgers by placing a lettuce leaf on each bun, adding a cabbage patty, a slice of tomato, and a generous dollop of gochujang mayo. Top with the other half of the bun and serve warm.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from Napa cabbage and carrots.
• Contains beneficial probiotics if fermented or served fresh.

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