I spend most Sundays in the kitchen. I prep food for the week, plan meals, create recipes, and clean out the fridge. The last part is usually what yields the most interesting creations!
Last week, during my clean-out-the-fridge sweep, I found some mushrooms that didn’t get turned into soup and a half bag of kale pieces that didn’t join their other half in kale chip heaven. I tossed around the idea of adding the kale to my traditional mushroom soup, but I wasn’t sure how that would turn out, so I came up with something else. Having recently run out of 4 Ingredient Bean Burgers, I decided to turn my fridge finds into burgers for the week. After rummaging through the pantry and the vegetable draw, this is what I came up with.
14 oz mushroom caps, diced (about 2 cups)
1 med onion, diced (about 1 cup)
3-4 clove garlic, minced (about 2 TBSP, heaping)
2-3 c chopped kale
2 cans beans, rinsed (about 3 cups)
1/2 c nutritional yeast
Seasonings: salt, pepper, garlic powder, etc.
Saute onions and garlic in a splash of water or veggie broth until begin to soften (about 5 minutes). Add mushroom pieces. Continue to saute until mushrooms have cooked down and become soft. Add kale pieces and cover pan to steam/wilt greens. After greens are sufficiently wilted, remove mixture from pan. Set aside. Note: You may have to use a strainer because the veggies tend to give off quite a bit of water.
In a large bowl, add rinsed and drained beans. Puree with a stick blender (or in a food processor or high-powered blender) until mostly smooth. (I like to leave a few pieces for texture and presentation.) Alternately, you can hand mash the beans the with a potato masher. Once beans are mashed, add nutritional yeast, seasonings and cooked veggie mixture. Stir to combine. (If mix is too wet, add additional nutritional yeast or a binder such as quinoa flakes or oats.)
Form 6 large balls from mixture and place on foil or parchment paper lined baking sheet. (Spray foil with cooking spray.) Slightly flatten each ball to desired patty thickness. Bake burgers at 375F for about 45 minutes, or until hold shape when moved and are no longer wet or gooey in the middle.
I used one can each red and white kidney beans.
The mushrooms may seem like a lot before they cook down, but don’t worry; in a few minutes, they’ll shrink to half (or less!) their size.