Veggie Burger

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.