Parmesan, Kale & White Bean Burgers

ChefParmesan, Kale & White Bean Burgers
I adapted this slightly from the original making 8 patties instead of 6 and in the prep since my patty mixture felt loose.

Ingredients

½ onion, diced
2 garlic cloves, minced
2 large leaves kale, stems removed, leaves chopped
2 tablespoons water
½ teaspoon ground cumin
⅛ teaspoon red pepper flakes
⅛ teaspoon paprika
salt and pepper, to taste
3 cups cooked white beans (or 2, 15 oz. cans rinsed and drained)
1 teaspoon red wine vinegar
¼ cup grated parmesan
2 sun-dried tomatoes, diced
½ cup panko breadcrumbs
2 eggs

Method
1. In a skillet set over medium heat, cook onion and garlic, in bit of oil, until softened. Add kale, water and spices. Cook until kale is wilted. Mash beans in a large bowl with a potato masher or the back of a fork. Add kale mixture and remaining ingredients, mashing as you go. Season mixture with salt and pepper. Divide and form into 8 patties.
2. Cook on the grill or the stove top over medium heat, until both sides are browned and patties are heated through.
3. Serve 2 patties over a bed of salad greens with a drizzle of salad dressing of your choice.
Notes
These can be made ahead and chilled until ready to cook.

From author: Adapted from The Catskill Kiwi.

Melissa’s note – I chilled these in the freezer for 15 minutes before cooking in a hot pan on the cooktop because my mixture was wet, maybe because I used panko breadcrumbs. The chill period helped the patties stay together for the cook.
Source: Kitchen Simplicity (4 servings | 8 burgers)