Vegetable Kale Burger Recipe
vegetable kale burger topped with mushrooms, caramelized onions & swiss cheese, served on a king's hawaiian sweet roll with a house salad or french fries
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Ingredients
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Kale Vegetable Burger Patties (makes 6 patties)
Mushrooms & Caramelized Onions
Assembly & Other
Method
Kale Vegetable Burger Patties (makes 6 patties)
- 1
Prepare kale
Bring a medium pot of water to a boil. Add chopped kale and blanch 1 minute until bright green. Drain and immediately transfer to an ice bath to stop cooking. Squeeze out as much water as possible using a clean kitchen towel or paper towels and finely chop again if needed.
- 2
Mash beans
In a large bowl, lightly mash the drained black beans with a fork or potato masher, leaving some whole beans for texture (about 70% mashed).
- 3
Combine patty mixture
To the mashed beans, add cooked quinoa, blanched chopped kale, grated carrot, diced onion, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Stir to combine.
- 4
Bind and adjust
Add the egg (or flax egg) and 1 1/2 cups panko breadcrumbs to start. Mix thoroughly until the mixture holds together when pressed. Add remaining panko (up to 3 cups total) a little at a time if the mixture is still too wet. Taste and adjust salt/pepper as needed.
- 5
Form patties
Divide mixture into 6 equal portions (about 3/4 cup each). Wet your hands slightly and form into compact patties about 3/4-inch thick. Place on a parchment-lined tray. Refrigerate at least 20 minutes to firm up (this helps them hold while cooking).
- 6
Sear patties
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add patties (work in batches if necessary) and cook 4-5 minutes per side until golden brown and heated through. Reduce heat slightly if outsides brown too quickly. If baking instead: place on oiled sheet tray and bake at 400°F (200°C) for 18-22 minutes, flipping halfway.
Mushrooms & Caramelized Onions
- 7
Caramelize onions
Heat a large skillet over medium-low heat and add 1 tablespoon butter or oil. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 20-25 minutes until soft and deep golden brown. If onions stick or take too long, add 1 teaspoon brown sugar and continue cooking. Near the end, add 1 teaspoon red wine vinegar, stir, and remove from heat.
- 8
Sauté mushrooms
In a separate skillet over medium-high heat, add 1 tablespoon butter or oil. Add sliced mushrooms in a single layer (do not overcrowd) and cook undisturbed 3-4 minutes to get color. Stir and cook another 3-4 minutes until tender and browned. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Combine mushrooms with caramelized onions or keep separate as preferred.
- 9
Assembly & Sides
- 10
Prepare rolls
Split King's Hawaiian rolls and lightly toast cut sides in a dry skillet or oven at 350°F (175°C) for 3-4 minutes until slightly crisp but still soft inside.
- 11
Make sauce
In a small bowl, combine mayonnaise (or vegan mayo) and Dijon mustard. Stir until smooth. Taste and season with a pinch of salt if desired.
- 12
Assemble burgers
Spread about 1 tablespoon of mayo-mustard sauce on each bottom roll. Place a cheesy kale vegetable patty on the sauce, top with a generous spoonful of caramelized onions and mushrooms, then place the top roll. Repeat for remaining burgers.
- 13
Prepare house salad
In a medium bowl, toss mixed salad greens with halved cherry tomatoes. Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; drizzle over salad and toss lightly. Serve alongside burger.
- 14
Serve with fries (optional)
If serving fries, prepare according to package directions or bake fresh fries at 425°F (220°C) for 20-25 minutes until golden and crisp. Season with salt and serve alongside the burger.