Veggie Burger Hash and Cabbage Slaw

I have happened upon an accidental creation which turned out to be quite delicious... here's what happened.

1. The night before we were talking about how yummy lettuce wraps are.
2. We had just returned from vacation and had very little food in the fridge.
3. I had a supply of frozen beet and carrot veggie burgers in the freezer.
4. I got distracted while heating the veggie burgers in a cast iron frying pan, and the next thing I knew they were rather blackened on the one side.
5. In my hurry to flip the burgers, one of them fell to pieces and became a mess of veggie burger bits.
6. We had half a cabbage and some cilantro in the fridge, and ilan LOVES cabbage.
... suddenly, it all came together and inspiration struck!

I shaved up the cabbage, tossed it with cilantro and a light dressing of rice vinegar, olive oil, sugar, salt and pepper.  I put this mixture in the bottom of a couple of bowls to make little nests then topped it with the fallen apart, extra-crispy veggie burger hash.  So easy to make (provided you have some of the burgers on hand) and super delish!

 

Here's a recipe:

Ingredients 

(serves 2 - scale as you'd like):

2, 3, or 4 Baked Beet-and-Carrot Burgers, depending on their size and how hungry you are (it's fine if they're frozen at this point)
1/4 head of cabbage
as much cilantro as you'd like (about a half bunch?)
2-3 tbs olive oil
2-3 tbs rice vinegar (or other light vinegar such as apple cider)
salt and pepper to taste
sugar to taste  (about 1/2 tsp)

Directions

1. Put a little oil in a frying pan and heat veggies burgers over medium heat with a lid on.  Once they are browned or lightly blackened on the one side, you will flip them over, fry them a bit more, and break them up into bits.  Fry enough that some of the bits get a little crispy-toasty.
2. Meanwhile as the burgers are cooking, finely slice the cabbage like you would for coleslaw.  Chop up the cilantro.  Combine the oil, vinegar, salt, pepper, and sugar into a salad dressing.  Toss cabbage with cilantro and dressing in a large bowl.
3. Arrange the cabbage mixture in serving bowls into a nest shape.  Divide the veggie burger scramble into the nests and serve warm.