For this week’s Cooking with Heinen’s post, we’re preparing a vegetarian meal for Meatless Monday. I’m not a vegetarian but I love vegetables. Every so often I rise to the challenge of preparing a meatless meal that my family will love. I made this “burger” at the request of the creator of Mama Jess pasta sauce. Jessica Grelle, a Barrington mother-of-two, was looking for a flavorful meatless burger to enjoy with her amazing sugar-free ketchup. I’m a huge fan of her Pasta sauces now available at Heinen’s. The garden sauce is my favorite! You should definitely give them a try if you are a fan of good wholesome ingredients and the absence of additives.
These burgers are completely meatless but they cook up with a crusty exterior that gives you the feeling of a grilled burger. The mushrooms have a firm, meaty texture and taste. I love that I can enjoy all the fixings that make a burger so delicious with a fraction of the calories + far more nutrients and, in my opinion, even more flavor.
They come together easily. I used an ice cream scoop to make equal portions then shaped them into patties. I’m serving these without a bun but they would be delicious with a brioche roll.
Mushroom Kale Burgers
- 1/2 large bunch of kale
- 1 tsp sea salt
- 2 Portobello mushrooms
- 1 large tomato
- 1 Tbsp almond butter
- 1 clove garlic peeled
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- black pepper to taste
- 1/2 cup almond flour
- 1/2 cup flax meal
- 2 Tbsp olive oil
- 4 lettuce wraps or large pieces of leaf lettuce
- Choice of preferred toppings
- Extra almond flour to prevent the patties sticking to your hands
- Rinse the kale leaves under cold water.
- Cut the vein from each leaf and discard.
- Roughly chop the rest of the leaves and transfer to a medium-sized bowl.
- Sprinkle the kale with the sea salt and massage it through all of the chopped kale.
- Slice the tomato into wedges cutting out the seeds. Place the tomato into a food processor.
- Add the Portobello mushrooms, cumin, almond butter, garlic, paprika and black pepper.
- Pulse on low-speed until smooth and well combined.
- Add the flour and gently mix again.
- Transfer the mixture back into the bowl that the kale was resting in.
- Add the breadcrumbs and fold through with a spatula.
- Divide the mixture into 4, forming each one into a patty. Tip: Use a ½ cup scoop to form a ball then shape with your hands into a patty. Be sure to use some extra almond flour to dust your hands and prevent it getting too sticky.
- Place each burger onto a cookie tray which has been dusted lightly with flour if necessary. Or, use parchment paper.
- Heat the olive oil in a non stick pan over a medium-low heat. Place the burgers into the hot pan and cook on one side for about 3-4 minutes and the burger has formed a nice dark crust.
- Turn over the burgers and repeat on the other side.
- Place each burger onto the lettuce and dress with your choice of toppings then top with an additional piece of lettuce.