This burger is quite delicate and nearly falls apart when you touch it with the fork. But don’t let that dissuade you—a soft burger is a delight to the palate as well as to the tummy.
½ TBLSP olive oil
2 TBLSP chopped yellow onion
2 chopped green onions
1 clove garlic, chopped finely
4 teaspoons coarsely chopped button mushroom (about 2 large-ish ones)
½ teaspoon ground cumin
1 cup broccoli (florets and stems)
¾ cup kale
½ slice bread
1 teaspoon peanut butter
2 TBLSP walnut pieces
Salt and pepper to taste
Olive oil for frying
- In a skillet, heat the olive oil over medium heat, and sauté the onion and green onions. This should take 3-5 minutes, just until the onion begins to soften. Toss in the mushrooms and cook until most (but not all) of the water has released and evaporated, about 3 more minutes.
- Add the garlic and let it cook for 30 seconds to 1 minute, just until fragrant.
- Remove the onions and mushrooms from the heat and stir in the cumin. It will smell fabulous.
- In a food processor or blender, whirl the broccoli, until it’s broken down into little pellets but isn’t mush. Place this in a bowl. Repeat the blender-to-bowl activity with the kale and the bread. They don’t need to end up in separate bowls because you’re about to mix them.
- Add in the peanut butter and walnuts and mix it all together. Taste it and add salt and pepper, if needed.
- Form the mixture into a patty (or two, depending on your mood) on top of a piece of plastic wrap. Cover with wrap (wrap with wrap) and place in the freezer for 30 minutes. (Otherwise, it will be too soft to fry.)
- In a small skillet, heat the olive oil and fry the patty for about 5 minutes on each side.
Serve with carrot salad, on a bun, with a side of rice and corn (as shown), or break it up to put on top of a nice crispy salad.
- You could make the same kind of patty using equal amounts of spinach, chard, or whatever your favorite green is.
- Stuff a pita bread with the broken-up patty and some veggies. Tahini sauce is pretty good with this.