patties

Parmesan, Kale & White Bean Burgers

By in Main Dish, Meatless 6 Comments Tags: , , , , ,

kale parmesan bean burgers

This meal really surprised my husband and me. It sounded and looked good, but I’ve never made bean patties before and I was worried they’d be a bit flavourless. Plus, I knew James would probably not be looking forward to having a bean patty for supper instead of meat, but I just didn’t give him a heads up before supper. Better for him not to be dreading it all day then to have the awful surprise just before he eats. Hehe. Except, this was no awful surprise. It turned out to be a crave worthy meal that was packed with flavour. It truly wowed us. And, went straight onto our list of repeat dinners.

The original recipe was served as burgers on a bun but that sounded too heavy for me so we had ours on a bed of spinach with a drizzle of ranch dressing. It would be a great lunch served as is, on a bed of lettuce, or you could round it out with sides for dinner. I’m sure you could double the recipe and freeze some of the uncooked patties to keep on hand for a quick meal later on. Whichever way you serve it, do make sure to give them a try. You just might be surprised.

Parmesan, Kale & White Bean Burgers

These can be made ahead and chilled until ready to cook.

  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 large leaves kale, stems removed, leaves chopped
  • 2 tablespoons water
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon paprika
  • salt and pepper, to taste
  • 3 cups cooked white beans (or 2, 15 oz. cans rinsed and drained)
  • 1 teaspoon red wine vinegar
  • 1/4 cup grated parmesan
  • 2 sun-dried tomatoes, diced
  • 1/2 cup breadcrumbs
  • 2 eggs

In a skillet set over medium heat, cook onion and garlic, in bit of oil, until softened. Add kale, water and spices. Cook until kale is wilted. Mash beans in a large bowl with a potato masher or the back of a fork. Add kale mixture and remaining ingredients, mashing as you go. Season mixture with salt and pepper. Divide and form into 6 patties. Cook on the grill or the stove top over medium heat, until both sides are browned and patties are heated through.

Optional: Serve over a bed of salad greens with a drizzle of salad dressing.

Makes: 6

Adapted from The Catskill Kiwi.

Chicken & Sage Sausage Patties

By in Breakfast, Christmas, GF Mains, Gluten Free, Poultry 8 Comments Tags: , , , , , ,

I never thought I”d be one to make my own sausages, but I also never realized how easy they could be to make. Little did I know that you don”t need all the special packaging equipment to make a darn good sausage. All you need is your hands, a fork and some everyday ingredients.

I fell in love with these Chicken & Sage Sausage Patties the moment I saw them on marthastewart.com and they did not let me down. I was honestly surprised when they not only actually tasted like breakfast sausages but were so much better then anything I”ve boughten at a store.

This mixture is quite versatile too. Instead of shaping these into patties I have crumbled the mix and cooked it in a skillet to serve in breakfast burritos, which were delicious. I”ve also thought of cooking it this way and using it as a topping for pizza. Yum!

For a quick on the go breakfast you could freeze the cooked patties, heat them in the microwave in the morning and serve them on english muffins or biscuits for a delicious breakfast burger. Is your mouth salivating yet? Because mine is.

These would also be perfect for a Christmas brunch since you can shape them ahead and store them in the fridge or freezer to be cooked later. Just make sure to thaw and let stand at room temperature for a bit, for more even cooking. If you don”t like sage feel free to use another favourite herb, but I do think sage is perfect for the holidays.

Will you be having a holiday brunch? What will you be serving?

One Year Ago: Cannoli Christmas Trees

Chicken & Sage Sausage Patties

adapted from Martha Stewart

  • 1 pound ground chicken

  • 2 tablespoons onion, finely chopped

  • 1 small garlic clove, minced

  • 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)

  • 1/2 tablespoon dijon mustard

  • 3/4 teaspoon salt

  • 1/8 teaspoon pepper

  1. Using a fork, combine all ingredients in a medium sized bowl until evenly distributed.

  2. Shape mixture into 2 inch balls and place on a parchment lined baking sheet. Press down lightly until each patty is 1/2 inch thick. Make sure not to over-work the mixture or it will become tough.

  3. Heat a large skillet over medium high heat. Add a good drizzle of oil and cook patties in batches, adding oil as necessary. Cook 2-3 minutes per side, until golden brown and cooked through.

Makes: 10 patties (serves 5)

* You can make these the night before and store in the fridge, or freeze for up to 6 weeks. Make sure to place pieces of parchment paper between stacked patties to avoid sticking.

* Let the refrigerated patties sit at room temperature for 30 minutes for more even cooking. Thaw frozen patties in the fridge overnight and also let sit at room temperature for 30 minutes before cooking.

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