Lunch: Veggie Burger

Impress your friends with a healthy, homemade veggie burger!

This recipe includes superfoods such as:

Kale

Health benefits of Veggie Burger

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

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

Instructions

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.

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