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Veggie Burger

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  • Prep time: 35 minutes
  • Cook time: 35 minutes
  • Servings: 35

Ingredients

  • 3 tablespoons divided olive oil
  • 1 finely chopped red onion
  • 1 finely chopped red bell pepper
  • 1 to 2 cups tough center stems removed, finely chopped kale
  • 2 cloves finely chopped garlic
  • 1 teaspoon smoked paprika
  • 2 (15 oz) cans drained and rinsed white beans
  • 3/4 cup panko
  • 1 large lightly beaten egg
  • to taste kosher salt
  • freshly ground, to taste black pepper
  • 6 toasted, for serving soft hamburger buns

Directions

Heat 2 tablespoons olive oil in a medium skillet over medium high heat. Once hot, add the onion and bell pepper and sauté until the onion is tender, about 3 minutes. Add the kale and cook, while stirring, until softened, another 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Sprinkle with the smoked paprika, give a stir, and season with salt and pepper. Remove from heat.

Add the cooked veggie mixture to a food processor along with the rinsed white beans, breadcrumbs, the egg, salt and pepper. Pulse the mixture about 6 times, until it’s chunky.

Remove to a bowl and stir all together, give another little season of salt and pepper. (If you don’t have a food processor, you can mash with a potato masher.)

Form the bean mixture into 6 equal sized patties. Place in the fridge for 30 minutes to set up.

Heat the remaining tablespoon of oil in a large non-stick skillet over medium high heat. Cook the burger on each side for 3-4 minutes, until golden and crisp on the outside.

Serve the burger between a nice toasted bun topped with lettuce and tomato.

Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Once hot, add the onion and bell pepper and sauté until the onion is tender, about 3 minutes.

Add the kale and cook, stirring, until softened, another 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Sprinkle with the smoked paprika, stir and season with salt and pepper. Remove from heat.

Add the cooked veggie mixture to a food processor along with the rinsed white beans, breadcrumbs, egg, salt and pepper. Pulse the mixture about 6 times until it’s chunky. (If you don’t have a food processor, you can mash with a potato masher.)

Remove to a bowl and stir all together. Taste and season again with salt and pepper.

Form the bean mixture into 6 patties. Place in the fridge for 30 minutes to set up.

Heat the remaining tablespoon of oil in a large non-stick skillet over medium-high heat. Cook the burgers on each side for 3-4 minutes, until golden and crisp on the outside.

Serve the burgers on a nice toasted bun topped with lettuce, tomato, avocado, onions or the toppings and condiments of your choice.