Caramelized Onion and Kale Saute/Chipotle Burgers
Prep and cook time: 45 minutes
Serves 3 to 4
Saute:
2 cups medium or short-grain brown rice
3 medium onions, thinly sliced
2 cups vegetable broth, divided
2 sprigs fresh sage or 1 teaspoon dried sage
6 garlic cloves, sliced
8 ounces kale, tough stems removed and chopped
2 cups cannellini beans
1 jalapeno, thinly sliced
Sea salt and black pepper
Burger:
1 cup drained saute
3/4 cup quick-cooking oats**
1 teaspoon chipotle puree*
1 teaspoon Dijon mustard
1 cup cooked medium or short-grain brown rice
1 teaspoon olive oil
Mayo:
1/3 cup vegan mayonnaise
1 teaspoon chipotle puree*
1. Cook the brown rice.
2. Heat a large skillet over medium heat and add the onions (use a little oil if you like, but it is not necessary). Cover the skillet and cook for 5 minutes. Stir, add a splash of broth, cover and continue to cook for another 3 minutes. Add 1/2 teaspoon salt, sage, garlic, cover, and cook for 3 minutes. Repeat with a splash of broth, stir and continue to cook until the onions are caramelized, about 10 more minutes.
3. Add the kale, beans and remaining broth to the skillet. Season with salt and pepper and stir well. Cook until the kale is tender, about 10 more minutes. Mash some of the beans using a potato masher or large spoon and cook for another minute. Before serving, remove 1 cup of the sautee (drained) and 1 cup of the rice. Serve with the brown rice and slivers of jalapeno.
4. For the burgers: Add the saute, oats, chipotle and mustard to a food processor. Pulse until combined but not pureed. Transfer to a bowl and add the rice. Mix well and adjust seasoning. Divide the mixture into 4 portions and form into patties about 1/2 an inch thick.
5. Heat the oil in a large skillet over medium heat. Add the patties and cook until golden, about 1 to 2 minutes per side. Serve on buns with the chipotle mayo.
6. For the mayo: Mix the mayonnaise and chipotle in a small bowl until well combined.
** If you don’t have quick-cooking oats, process rolled oats in the food processor before adding the saute, mustard and chipotle.
* Blend a can of chipotle en adobo until smooth and store in the fridge in a covered container where it will keep for months.
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