Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bake the
Sweet Potato (1)
for 30 - 40 minutes until cooked through and soft.
Step 3
Remove the skin and transfer the potato flesh to a medium bowl. Mash the potato with the back of a fork. Add the
Canned Cannellini White Kidney Beans (425 g)
and mash them into the potato mixture. Set aside.
Step 4
In a large skillet, heat one tablespoon of
Olive Oil (15 mL)
over medium-high heat. Add the
Onion (1)
and saute for one to two minutes until slightly softened. Add the
Garlic (2 cloves)
and
Kale (50 g)
. Cook until the kale is wilted
Step 5
Stir in the
Ground Cumin (2 g)
,
Paprika (as needed)
,
Chipotle Chili Powder (as needed)
,
Cayenne Pepper (1 dash)
,
Kosher Salt (3 g)
and
Freshly Ground Black Pepper (as needed)
. Transfer the kale mixture to the potato mixture. Add the cooked
White Rice (60 g)
and stir.
Step 6
With your hands or a burger press, form the potato mix into patties. Refrigerate for half an hour to help firm them up a little.
Step 7
Meanwhile, add the
Cornmeal (60 g)
to a shallow dish. Add
Olive Oil (30 mL)
to the skillet and heat over medium-high heat. Coat the patties in the cornmeal and add to the hot pan. Cook patties for four to five minutes per side until they are crispy and browned
Step 8
Carefully transfer the patties to a platter and assemble the burgers with your favorite condiments. Serve and enjoy!
