Southern BurgerFit Burger
I was born and raised in Baton Rouge, Louisiana, and every New Year’s Day, we ate black-eyed peas and cabbage. Eating them is supposed to give you luck and money in the new year. I figured that if any of that is true, I need to be eating them a lot more than once a year!
Servings: 6 Burgers
Calories: 259kcal
Equipment
- Skillet
- Measuring spoons
- Knife
- Cutting board
- Large bowl
Ingredients
- 1/2 head of cabbage
- 1 tablespoon cooking fat
- 1 1/2 tablespoon salt divided
- 3/4 cup canned black-eyed peas
- 1/2 tablespoon onion powder
- 1 garlic clove or 1/2 teaspoon garlic powder
- 1 lb ground meat
- 1 tbsp Koops' Horseradish Mustard
Instructions
- Heat a skillet on medium heat with 1 tablespoon cooking fat. Finely chop cabbage and saute with ½ teaspoon salt until soft, about 10 minutes, stirring occasionally.
- Once the cabbage is cooked, add the cabbage, black-eyed peas, garlic, and onion powder to the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Let the mixture cool completely.
- In a large bowl, mix the ground meat and remaining teaspoon of salt. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal*If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
- Cook burgers on medium heat on the stove for 5 minutes on each side or to your preference. Cooking times can vary.
- Optional: Get your favorite cornbread, slice it into squares, and place your burger on top. Add any leftover cooked cabbage and black-eyed peas on the side (you may need to add more seasoning to them).
Nutrition
Calories: 259kcal | Carbohydrates: 9g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1809mg | Potassium: 392mg | Fiber: 3g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 27.9mg | Calcium: 51mg | Iron: 2.4mg