Garden Burgers

Ingredients

• 4  curly kale leaves 
• 2 tablespoons breadcrumbs dry
• 1  egg white 
• 0.5 teaspoon rosemary fresh minced
• 0.5 cup bell pepper green chopped
• 1 cup cabbage green very thinly sliced
• 0.8 pound ground round 
• 7 ounce hamburger buns toasted
• 0.5 cup onion chopped
• 1 inch onion 
• 1 teaspoon oregano fresh minced
• 0.1 teaspoon pepper 
• 2 tablespoons ranch dressing light
• 0.8 teaspoon salt 
• 1 inch tomatoes 
• 2 tablespoons tomato sauce 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• grill

Directions

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add cabbage, bell pepper, and onion; saut 3 minutes.
3. Add water, 1 tablespoon at a time, allowing each tablespoon to evaporate before adding the next; cook 5 minutes or until all liquid evaporates and vegetables are golden brown.
4. Remove from heat; stir in oregano and rosemary.
5. Let cool slightly.
6. Combine breadcrumbs and next 4 ingredients (breadcrumbs through egg white) in a medium bowl; stir well.
7. Add cabbage mixture and beef; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
8. Prepare grill.
9. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
10. Spread 1 1/2 teaspoons ranch dressing over top half of each bun. Line bottom halves of buns with lettuce leaves; top each with a patty, tomato slice, onion slice, and top half of bun.