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.
Adapted from The Catskill Kiwi.