Garlicky Kale Burgers

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh lightly packed leaves
  • 1 15 oz. can Cannellini beans
  • 1/2 lb Curly kale
  • 4 Garlic cloves
  • 4 Lettuce, leaves
  • 1 Onion, medium
  • 1 Tomato, large

• Condiments

  • 2 tbsp Lemon juice
  • 1 Vegan mayo

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/2 cup Sunflower seeds, roasted

• Bread & Baked Goods

  • 4 Burger buns
  • 1 cups Panko breadcrumbs

Found on connoisseurusveg.com

Description

Ingredients

• 1/2 lb. curly kale (about 1 small bunch or 1/2 of a large bunch)
• 1-15 oz. can cannellini beans, drained and rinsed
• 1 to 1 1/4 cups panko breadcrumbs
• 1/2 cup roasted sunflower seeds
• 1/2 cup fresh basil leaves, lightly packed
• 4 garlic cloves, minced (or more, if you want your burger very garlicky!)
• 2 tbsp. lemon juice
• salt and pepper to taste
• oil, for grilling
• 4 to 6 burger buns
• 4 to 6 lettuce leaves, or a few handfuls of shredded lettuce
• 1 large tomato, sliced
• 1 medium onion, sliced (I like mine sautéed too)
• vegan mayo

Directions

• Clean and remove stems from kale, then tear the leaves into 2 inch pieces. Place into a steaming device of your choice (stovetop or microwave), and steam until leaves are just wilted and bright green, about 5 minutes.
• Place kale leaves into food processor bowl, along with beans, 1 cup panko, sunflower seeds, basil, garlic and lemon juice. Pulse a few times until well blended, stopping to scrape down sides of bowl as needed. Add up to an additional 1/4 cup of panko if mixture seems too soft. Season the mixture with salt and pepper to taste.
• Shape the mixture into 4 to 6 patties.
• Lightly oil the bottom of a medium skillet and place over medium heat. Working in batches if needed, place patties into skillet and cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more.
• Stuff into buns and top with toppings of choice. Serve.