Veggie burger with a bean and kale patty

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 530, total fat 21 G., saturated fats G., proteins 19 G., carbohydrates 71 G., fiber G., cholesterol mg, sodium mg, sugar G.

A delicious burger doesn't require ground meat. The combination of ingredients in this dish is suitable for vegetarians and will please everyone. The burger patties remain juicy on the inside and crispy on the outside. The serving includes sweet potato fries. To top off all the benefits, you can add even more nutritional value with seasonal fruit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 English muffins, knead the dough with whole grain flour
1 cup frozen kale, thawed and squeezed dry
400g (1 can) pinto beans, no salt added, drained and rinsed
1/3 cup finely diced Monterey Jack cheese with chili pepper
1/4 cup toasted without oil and salt peanuts, chop finely
5 tablespoons corn polenta
1 large egg white
2 large sweet potatoes, cut into 1cm thick slices (about 600g)
2.5 tbsp. vegetable oil
1.5 tsp curry powder
2 tablespoons mayonnaise
Lettuce leaves, tomato slices, red onion rings for serving
1 cup low-fat yogurt, for serving
2 ripe peaches, pitted and cut into wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pinto beans, kale, sweet potato, tomatoes, leaf lettuce, curry, Monterey Jack cheese, hamburger buns, peaches, yogurt

Cooking the dish according to the recipe:

Combine the kale and beans in a medium bowl and mash until the beans are almost paste-like. Add the cheese, peanuts, 2 tablespoons polenta, 1/2 teaspoon salt, a pinch of pepper, and the egg white. Form into four patties, about 1 cm thick. Refrigerate for at least 20 minutes. (You can make the kale overnight in advance.)
Place the baking sheet on the bottom rack of the oven, which should be preheated to 220 degrees.

Toss sweet potatoes with 1 tablespoon vegetable oil and curry powderPlace in a single layer on a preheated baking sheet and bake until tender and partially browned, about 20 minutes. Stir halfway through.

Heat the remaining 1.5 tablespoons of vegetable oil in a nonstick skillet over medium heat. Place the remaining 3 tablespoons of polenta in a bowl. Roll the veggie patties in it. Cook until golden brown, 3–4 minutes per side. Transfer the skillet to the oven and bake until the patties reach 165°F (74°C), about 5 minutes.

Spread each cutlet with 1/2 tbsp mayonnaise.
Assemble burgers from English muffinsCut and toast the bun halves. Place the vegetarian bean and kale patties between them, adding lettuce, tomatoes, and onions if desired. Divide among 4 plates. sweet potato fries on the side. Divide the yogurt and peaches among four small sauceboats and serve.