Sunday, May 3, 2015

Baked Kale Burgers

We made a few modifications to the kale burgers from the "Prevent and Reverse Heart Disease" cookbook, and we love the result!

Baked Kale Burgers
2 onions, chopped finely
4 cloves of garlic, crushed
8 oz. of mushrooms, chopped finely
2-3 cups kale, chopped finely
2 cans cannellini beans, mashed well
2 cups mashed sweet potatoes
1/2 cup organic frozen corn, defrosted
2/12 cups organic old-fashioned oats
Salt/pepper to taste
Whole-grain buns or sandwich thins

Steamfry onions until golden in a large skillet. Add garlic and mushrooms. Cook until most of the liquid is evaporated. Add kale and cook for 1-2 minutes until wilted.
Preheat oven to 400 degrees.
In a large bowl, mash cannellini beans until all beans are mashed. Add sweet potatoes, corn, oats, and cooked veggies.
Stir all together well. Add salt/pepper to taste.
Make patties the size of your buns.
Place on parchment paper-lined baking sheets.
Bake on one side for 15-20 minutes. Flip over and bake another 15 minutes, until both sides are crispy.
Serve on whole-grain buns or sandwich thins.

Adapted from the Prevent and Reverse Heart Disease cookbook

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