|Vegetable cooking spray||1|
|Thinly sliced green cabbage||1 Cup (16 tbs) (Very Thinly Sliced)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Minced fresh oregano/1/4 teaspoon dried oregano||1 Teaspoon|
|Minced fresh rosemary/1/8 teaspoon dried rosemary||1⁄2 Teaspoon|
|Fine dry bread crumbs||2 Tablespoon|
|Tomato sauce||2 Tablespoon|
|Ground round||3⁄4 Pound|
|Light ranch dressing||2 Tablespoon|
|Hamburger buns||7 Ounce, 4 pieces, 1 3/4 ounce each, toasted|
|Curly leaf lettuce||4|
|Tomato slices||4 (1/4 Inch Thick)|
|Onion slice||4 (1/4 Inch Thick)|
Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot.
Add cabbage, bell pepper, and chopped onion; saute for 3 minutes.
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.
Remove from heat; stir in oregano and rosemary.
Let cool slightly.
Combine bread crumbs and next 4 ingredients in a medium bowl; stir well.
Add cabbage mixture and beef; stir well.
Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Coat grill rack with cooking spray; place over medium-hot coals (350° to 400°).
Place patties on rack; grill for 5 minutes on each side or until done.
Spread 1 1/2 teaspoons ranch dressing over top half of each bun.
Line bottom half of each bun with lettuce leaves, and top each with a patty, tomato slice, onion slice, and top half of bun.