I’m finally back with a new recipe!
It has definitely been a hot minute due to my crazy fun, stressful, demanding, inspiring internship rotations!
I’m currently on rotation 4 (can’t believe it!) and start clinical on Monday (ahhhhh!!!) This week’s rotation has been working with the local Farmers Market, so it hasn’t been as demanding as the commuting, 8 hr day rotations, but I can’t get too used to it! At my last rotation working on an organic farm, we harvested kale and made these delicious burgers for the farm crew, and I loved them SO much I had to make them again and share with y’all.
These burgers are vegetarian and gluten-free, but seriously do not skimp on flavor. I’m sure any meat-loving carnivore would love this burger too! It’s a great way to switch it up, eat more plant-based, decrease your carbon footprint, or enjoy on a “Meatless Monday”.
- An incredible leafy green veggie packed with vitamins and nutrients that help your whole body, why it’s usually touted as a “superfood”.
- Full of plant-based protein and fiber, to help keep you fuller longer! Packed with iron to keep your energy levels up.
- Contain complex carbohydrates to help you sustain level blood glucose levels and keep you fuller without hunger spikes. Use Certified Gluten-Free oats if necessary for your food allergy.
- Another great plant-based source of protein with zero fat. Packed full of folate, necessary for pregnant women to help prevent birth defects and helpful for normal adults’ heart health. Lentils’ magnesium levels also are a protector against heart disease.
- Mushrooms are a fat-free, low-calorie fungi that gives you plenty of essential nutrients. Mushrooms offer immune system support and a boost of iron levels. These mushrooms are also a great sustainable food! (and mine were farm-fresh, even better!)
- 1 cup kale, packed
- 1 can pinto beans
- 5 TBSP cornmeal
- 1 egg white
- ⅛ cup dry green lentils
- ⅛ cup gluten-free rolled oats
- ⅛ tsp sea salt
- ⅛ tsp black pepper
- ⅛ tsp italian seasonings
- ⅛ tsp truffle sea salt (optional)
- 1 TBSP olive oil
- Non-stick cooking spray
- 8 large portabella or shiitake mushrooms caps
- Preheat oven to 425 degrees F.
- Add kale and beans to a food processor and process a few times until a paste forms.
- Add paste to a medium bowl and add in egg, seasonings (except truffle salt), oats, lentils, and 2 TBSP of the cornmeal.
- Mix thoroughly with a wooden spoon.
- Spray hands with nonstick cooking spray and form mixture into 4 patties, about 1½ in thick.
- Place patties onto a plate and let sit in refrigerator for 20 minutes (or overnight).
- Once patties are formed in fridge, take 3 TBSP cornmeal and place on a plate.
- Drizzle olive oil into nonstick skillet and heat to medium heat.
- Take patties, one by one, and roll in cornmeal on both sides before placing on skillet.
- Cook patties 3-4 minutes on each side or until browning.
- While patties are cooking, place mushroom caps on a baking sheet lined with aluminum foil and drizzle with a tiny amount of olive oil and the truffle sea salt.
- Once patties have browned, transfer to the same baking pan and bake in oven for up to 5 minutes.
- Take patties out after 5 minutes, and continue to let the mushroom caps roast for 5 more minutes.
- One mushroom caps are done, take out of oven, let cool, and top with burgers.
- Add any toppings you like, then enjoy!