A vegetarian take on a famous Irish-American classic! These Corned BEAN and Cabbage Burgers have all the flavor of traditional corned beef in cabbage with none of the heavy meat. Light, fresh, and gluten-free! You need these patties on your St. Patrick’s Day menu.
With it being March (St. Patrick’s day coming up and the start of spring!) I thought it would be appropriate to come up with a recipe that was not only festive and seasonal, but reflective of the upcoming BURGER season that is upon us! That’s right… I am totally looking past spring and going to straight to summer! Grilling, burgers, and eating outside…cannot wait.
Until then, these burgers can be made inside the house in the oven. I know it’s still a bit chilly in most parts of the country to be doing outdoor grilling just yet!So what did I come up with you ask? Well take a look! They’re a nod to my Irish heritage for sure.
A vegetarian take on a famous Irish-American classic! Since I don’t eat red meat, I’ve never partaken in the St. Patrick’s Day tradition of Corned Beef and Cabbage. I’ve always loved the cabbage portion of it though and the flavors that go along with the dish!
So I thought, why not create something that exemplifies all the great tastes and textures of the holiday dish, without any of the unnecessary meat?! Cause let’s be honest, all the spices, flavorings, and veggies are what really make the dish (or any dish for that matter!) DELICIOUS!
Plus I know all my veggie friends out there will appreciate a meatless option for St. Paddy’s Day! In fact, it’s already March! Why wait for the holiday? Make these delicious burgers up this weekend!
Before I get to the recipe…do you know the origin of Corned Beef and Cabbage and why it is incorporated in the famous March holiday? Well I didn’t either! So here’s a little background…
During the time of the Irish immigration to the U.S., the first generation of Irish-Americans were in search of the comforting tastes of their homeland. On St. Paddy’s Day that meant boiled bacon. But the immigrants were too poor to afford the high price of pork and bacon products. Instead, they turned to the cheapest cut of meat available: beef brisket. Given that New York City was a melting pot for immigrants from around the world, rather than boil the beef, the Irish adopted cooking methods from other cultures. Brining was a technique of the Eastern Europeans, which is a way of salt-curing meat. And the corn? Well, “corned” has nothing to do with corn but instead refers to the corn-sized salt crystals used during the brining process. The corned beef was paired with cabbage, as it was one of the cheapest vegetables available to the Irish immigrants.
Cabbage really is one of the cheapest veggies out there. Plus it’s in season in the spring and tastes delicious pretty much anyway you cook it! Of course I made it the star of the show in this recipe.
Corned BEAN and Cabbage Burgers
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 2 burgers 1x
- Category: Main Meals
- 1 cup cabbage, roughly chopped (about 111 grams)
- 1/2 cup chickpeas (about 74 grams)
- 1 clove of garlic
- 2 tbsp white onion, chopped
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp caraway seeds
- 1 tbsp applesauce
- 2 tsp Dijon mustard
- 1 tbsp coconut flour
- 1 egg
- Preheat oven to 425. In a food processor, process cabbage until finely chopped. Add beans, garlic, and onion, process until partially smooth but still semi-chunky. In a bowl, combine bean and cabbage mixture, spices, mustard, applesauce, egg, and flour. Mix until evenly combined. Form into two patties. On a parchment paper lined baking sheet that has been sprayed with cooking oil, place patties and bake for 45 minutes. Serve as is or with extra Dijon mustard mixed with applesauce!
I love how these burgers came out! The outside gets nice and crispy while the inside stays soft like mashed potatoes! YUM! Plus the recipe is easily adaptable to make for more people! I ended up eating both patties that the recipe made and found it was the perfect amount of food with my other sides. But depending on your typical dinner or what you choose to serve the burgers with, you could make one patty per person! Totally up to you.
Overall I was really pleased with this recipe! I think it’s so fun to take a traditional dish and jazz it up to make it a bit healthier or unique!
I’m a big burger lover in general so I always like adding new varieties to my recipe repertoire! Some of my other favorite types of burgers include: turkey burgers, salmon burgers, tuna burgers, and my spicy lentil and kale burgers! Mmmm…can’t wait to get further into burger season!
Have you ever had corned beef and cabbage?
Have you ever attempted to makeover a traditional holiday dish? How about making a meat heavy dish into a vegetarian version?
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