Preheat the oven to 400 degrees F (200 degrees C).
Sweet Potato (1)
for 30 - 40 minutes until cooked through and soft.
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 (2 cups)
and mash them into the potato mixture. Set aside.
In a large skillet, heat one tablespoon of
Olive Oil (1 Tbsp)
over medium-high heat. Add the
and saute for one to two minutes until slightly softened. Add the
Garlic (2 cloves)
Kale (2 cups)
. Cook until the kale is wilted
Stir in the
Ground Cumin (1 tsp)
Paprika (1/4 tsp)
Chipotle Chili Powder (1/4 tsp)
Cayenne Pepper (1 dash)
Kosher Salt (1/2 tsp)
Freshly Ground Black Pepper (1/4 tsp)
. Transfer the kale mixture to the potato mixture. Add the cooked
White Rice (1/3 cup)
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.
Meanwhile, add the
Cornmeal (1/2 cup)
to a shallow dish. Add
Olive Oil (2 Tbsp)
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
Carefully transfer the patties to a platter and assemble the burgers with your favorite condiments. Serve and enjoy!