Grandma’s Village Cabbage and Chicken Burgers with Yogurt Sauce: A Nostalgic Family Recipe

The Heart of Home Cooking: A Culinary Legacy

In every family, there are recipes that tell stories of tradition, love, and comfort. These village-style cabbage and chicken burgers represent more than just a meal—they’re a connection to heritage, a taste of home that brings generations together around the dinner table. Inspired by traditional home cooking, this recipe combines the rustic simplicity of village cuisine with wholesome, flavorful ingredients.

Ingredients

For the Chicken Burgers

• 1 kg (2.2 lbs) white cabbage, finely chopped
• 400 g (14 oz) chicken breast, diced
• 3 large eggs
• 150 g (1 medium) onion, finely chopped
• 100 g (1 medium) carrot, grated
• 2 garlic cloves, minced
• 60 g (4 tablespoons) all-purpose flour
• 30 g (2 tablespoons) unsalted butter
• 1 teaspoon sweet paprika
• Salt and freshly ground black pepper to taste
• Vegetable oil for frying

For the Yogurt Sauce

• 150 ml (⅔ cup) Greek yogurt
• 2 tablespoons fresh dill, finely chopped
• ½ small onion, finely chopped
• 1 garlic clove, minced
• 1 medium tomato, seeded and diced
• Salt and freshly ground black pepper to taste

Step-by-Step Cooking Instructions

Preparing the Cabbage Base

1. Finely chop cabbage using a sharp knife or mandoline
2. Melt butter in a large thick-bottomed pan over medium-high heat
3. Sauté chopped onions until soft and translucent (5-6 minutes)
4. Add cabbage, grated carrots, and minced garlic
5. Cook, stirring occasionally, until cabbage softens and turns light golden (10-12 minutes)
6. Remove from heat and cool completely

Cooking the Chicken

1. Season diced chicken with salt, pepper, and paprika
2. Cook chicken pieces until golden brown and fully cooked (6-8 minutes)
3. Set aside to cool completely

Combining the Mixture

1. Whisk eggs in a large bowl
2. Add cooled cabbage mixture and cooked chicken
3. Sprinkle flour and additional seasonings
4. Mix thoroughly until well combined

Forming and Frying Burgers

1. Heat ¼ inch vegetable oil in a large skillet over medium-high heat
2. Form mixture into burgers (about 3 inches wide, ½ inch thick)
3. Fry 3-4 minutes per side until golden and crispy
4. Drain on paper towels to remove excess oil

Preparing the Yogurt Sauce

1. Mix Greek yogurt with chopped dill in a medium bowl
2. Add finely chopped onion, garlic, and diced tomato
3. Season with salt and pepper
4. Refrigerate until ready to serve

Nutritional Information

Per Serving (2 burgers)

• Calories: 320
• Protein: 22g
• Carbohydrates: 18g
• Fat: 16g
• Fiber: 4g
• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Servings: 4-6

Cooking Tips and Tricks

• Ensure cabbage and chicken are completely cooled to prevent soggy burgers
• Use a light touch when forming burgers to keep them tender
• Test oil temperature by dropping a small piece of mixture—it should sizzle immediately
• Don’t overcrowd the pan while frying

Variations and Substitutions

• Gluten-Free Option: Replace flour with almond flour or gluten-free blend
• Vegetarian Variation: Substitute chicken with mashed chickpeas or tofu
• Spice It Up: Add chili flakes or hot sauce to the mixture
• Herb Alternatives: Try parsley or chives instead of dill

Frequently Asked Questions

Can I bake these burgers instead of frying?

Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway.

How long can I store the yogurt sauce?

Refrigerate for up to 2 days in an airtight container.

Can I freeze these burgers?

Freeze uncooked patties with parchment between layers for up to 1 month.

Are these burgers kid-friendly?

Absolutely! The mild flavors are perfect for children.

Can I make the sauce ahead of time?

Prepare sauce a day in advance to let flavors meld.

Storage and Make-Ahead Tips

• Refrigerate cooked burgers for 3-4 days
• Reheat in oven or skillet to maintain crispiness
• Store yogurt sauce separately
• Best enjoyed fresh, but can be meal-prepped

A taste of grandma’s kitchen, brought to life with love and tradition!