 | Kale BurgersA fantastic vegetarian ‘burger’ option so good you just might choose these over the meat versions! |
Ingredients
| 1-2 bunches kale (stems removed, sliced into ribbons) or other green – chard works very well for this, mixes are fine! 2 small zucchini, diced small | Diced Garlic (I use a lot since I love garlic!) Salt to taste 1/2 to 1 cup almond meal (coarsely ground) Optional: Any other diced veggies you like – bell peppers, mushrooms, spinach |
Directions
Microwave or steam kale for 2 minutes (or until its darker green and shrinks just a little so its easier to mix).
Combine all ingredients in a bowl, add enough almond meal to form mix so balls will hold their shape enough to not just crumble apart right away, then form into patties about 3” wide and 1/2” thick .
To fry: Preheat a skillet with olive oil, bacon grease, or coconut oil. Cook patties 4-6 minutes each side, flipping once, till golden brown.
To bake: Preheat oven to 400 degrees. Grease baking sheet lightly, bake patties 12-16 minutes and then flip (should be golden brown on bottom), bake 10 – 15 minutes longer.
Serve with quick-bread buns, or eat with a sauce or garden tomato slices, cheese, or your favorite condiments! Whatever you’d do with a burger patty.
Note: If you’re having trouble keeping the patties together, they might be too ‘wet’. Try slicing/salting the zucchini to drain off moisture before adding it to the mix and dice it smaller, add an extra egg, or more almond meal. You don’t want the patties to be ‘soupy’ before you cook them. It is t he egg and cheese that hold them together – more finely shredded veggies hold together better than big pieces.