"all Green" Burger Recipe

Cook rice

Rinse 1 cup long-grain white rice under cold water until the water runs clear. Combine the rinsed rice, 2 cups water, 1 tablespoon olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes.

Prepare greens

While rice cooks, stack kale leaves, roll and slice thinly, then chop finely. Measure 2 cups chopped kale, 1 cup packed spinach, 1/2 cup cilantro leaves and chop 3 scallions (green parts).

Combine and finish

Fluff the cooked rice with a fork and transfer to a large mixing bowl. While still warm, fold in the chopped kale, spinach, cilantro and scallions so the residual heat wilts the greens slightly. Stir in 1 tablespoon lime juice and 1/2 teaspoon black pepper. Taste and adjust salt if needed. Keep warm or refrigerate briefly if preparing ahead (reheat gently).

In a small bowl combine 1/2 cup mayonnaise, 1 minced seeded jalapeño, 1 grated garlic clove, 1 teaspoon lime juice, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix until smooth. Taste and adjust heat or acidity. Let sit at least 10 minutes for flavors to meld or refrigerate up to 24 hours.

Form patties

Divide the green rice & kale blend into 4 even portions (about 1 cup each). Using lightly oiled hands, form each portion into a compact patty roughly the diameter of your buns and about 3/4-inch thick. If mixture is too loose, press firmly or chill 10–15 minutes to help set.

Sear patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral cooking oil. When shimmering, add the patties (work in batches if necessary). Cook 4–5 minutes per side until golden and crisp on the exterior and heated through. Reduce heat slightly if browning too quickly. Season each side with a pinch of salt and a little black pepper while cooking.

Melt cheese

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover the pan briefly to melt the cheese (about 30–60 seconds). Remove patties and let rest 1 minute.

Toast buns

While patties cook, split and toast 4 buns cut-side down in a separate skillet or under a broiler until lightly golden (about 1–2 minutes).

Assemble: Spread about 1 tablespoon jalapeño aioli on the top and bottom of each toasted bun. On the bottom bun place a lettuce leaf, one cheesy green rice & kale patty, 2 tomato slices, 2 pickle slices, a few rings of red onion and additional jalapeño aioli to taste on the top bun. Serve immediately.