Normally, when I am craving a burger, I email my friend Nicole and say, "Mondays are better with cheeseburgers?" She will rarely turn down my invite, as her favorite meal is a good ol' cheeseburger. We're also lucky enough to have a great burger joint in our neighborhood, The Big Board.
However, sometimes I have to make do other ways to satisfy a burger craving to avoid eating them every day. Here's a veggie option that you can make vegan by omitting the cheese.
Mushroom and Cous Cous “Burger”
- 2 cabbage leaves, rough stems removed
- ¼ avocado, sliced
- ½ c. mushrooms, finely diced
- 2 T. diced onion
- ¼ c. cous cous, cooked and cooled
- 1 lime, juiced
- 2 T. finely diced herbs such as cilantro and thyme
- ½ tsp. garlic powder
- ½ tsp. adobo chili powder
- ½ tsp. coriander
- 1 slice of cheese of your choice
- Blended oil
Heat 1 T. of oil in a small skillet. Add the mushrooms and sautee them until they start to turn light brown in color; about 3-4 minutes. Add the onion and season with salt and pepper. Sautee another 2-3 minutes and set aside to cool completely.
Combine the cous cous, mushroom mixture, herbs, lime juice and spices. Season again with salt and pepper. Form into a patty, cover, and place it in the refrigerator for at least an hour.
Bring a pot of water to a boil. Salt the water and add the cabbage leaves. Blanch the cabbage for 1-2 minutes and transfer them to a bowl of ice water. Place them on a few paper towels to drain.
Heat 1 T. of oil in a skillet. Add the mushroom patty and cook for 3-4 minutes per side or until a golden brown crust forms. When you flip the patty, add the cheese to the top and let it melt as the second side cooks.
Plate the cabbage leaves overlapping on a plate. Top with the “burger” and avocado slices.