Cabbage Leaf Burger

Ingredients:

• 8 large kale leaves, thick veins trimmed
• 1 small cucumber, halved lengthwise and sliced ​​into 1cm thick slices.
• 2 tablespoons white wine vinegar
• 1 avocado
• 4 teaspoons jalapeño hot sauce
• 700 g of ground beef
• 1 tbsp. vegetable oil
• 8 slices Pepper Jack cheese
• A quarter of a red onion, thinly sliced
• 1 cup alfalfa sprouts
• 3/4 cup Peppadew peppers, quartered

Preparation:

1. Bring a large saucepan of water to a boil and add salt. Fill a large bowl with ice water. Cook the cabbage in the boiling water until tender but not mushy, 30-45 seconds. Transfer with tongs to the ice water and let cool for about 1 minute. Drain and pat dry.
2. In a medium bowl, combine the cucumbers with vinegar, 3/4 teaspoon salt, and freshly ground black pepper to taste. Mash the avocado in a small bowl with hot sauce and 1/4 teaspoon salt.
3. Form the ground beef into four 10cm wide patties (about 2cm thick); season generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until golden brown, 3-4 minutes per side. Two minutes before the end of the cooking time, top each patty with 2 slices of cheese and cover to melt. Transfer to a plate.
4. Top the patties with avocado, red onion, and alfalfa sprouts. Lay 2 cabbage leaves on a cutting board, overlapping the stem ends. Place a patty on one short end and wrap it in cabbage. Repeat with the remaining cabbage and patties. Cut the burgers in half.
5. Toss the pickled peppers with the cucumber salad, season with salt and pepper to taste. Serve with the burgers.