We just got a new vacuum, and I never thought I'd say this but...I'm excited to vacuum now! I love it! Our old one was cheap and sucked, but not literally because it actually barely picked up any debris and when I tried to use the hose it would spray dust it had picked up back onto the floor. But my husband read reviews on Amazon and decided this one was a must-try. And I must say, he did well! So, if you are in the market for a new vacuum, you know my recommendation 😉
As exciting as vacuums are, I know that's not what you are here for. You're here for these Paleo friendly Cabbage Stuffed Burgers. I make burgers ALL the time for my family. I prefer making them from scratch because I can sneak in veggies and spices, adding extra flavor and nutrients. And these burgers do just that!
Today's "hidden" ingredient is cabbage, which I'm sure you already guessed 😉 Chop it up, add some Italian seasoning, ground mustard and salt and there you have it: 5 ingredient organic beef burgers that are tender, full of flavor and veggie infused.
I cooked these burgers on the stove top, but grilling would be an excellent option as well. Which reminds me: I cannot wait to whip out our grill and start cooking veggie skewers, meat and potatoes over the coals. (I'm a fan of charcoal grills...anyone else?)
Cabbage Stuffed Burgers
- 1-1.5 lbs organic ground beef
- ¼ head small cabbage (about 120 g)
- 2 Tbsp dried Italian seasoning
- 1 tsp ground mustard seed
- ½ tsp salt
- Slice cabbage into thin strips and add to large mixing bowl with spices. Mix.
- Add in ground beef and mix with hands.
- Roll seasoned beef into balls and then flatten to form a patties (6-8).
- Cook burgers on stove top or grill until cooked through.
Recipe makes 6-8 patties
You know how I like to eat my burgers...on a salad! I swear, I don't eat a salad for every meal, but is there anything savory that doesn't go well on a salad?
This particular meal was eaten with sliced green cabbage, spring mix lettuce, baked purple sweet potato and a few seeds. I typically drizzle olive oil and balsamic vinegar over my salads, or just plain mustard.