Ingredients
Scale
- 3 1/2 cups Randall Great Northern Beans, rinsed and drained
- ½ yellow onion, diced
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- ½ tsp dried oregano
- 4 large kale leaves, washed and chopped
- ¼ cup chicken broth
- ¼ cup grated carrots
- ¼ cup chopped parsley
- 1 cup breadcrumbs
- 1 egg
- Whole wheat buns
- Provolone cheese
- Lettuce
Instructions
- In a skillet, saute the onion with the olive oil until soft and translucent over medium heat.
- Add the garlic and cook for one minute until golden, being careful not to let it burn.
- Stir in the cumin, dried oregano, salt and pepper then add the chopped kale leaves to the skillet along with the chicken broth. Cook for 2-3 minutes until kale is tender.
- In a large bowl, combine the Randall Great Northern Beans and the contents of the skillet.
- Stir in the grated carrot and parsley, mashing the beans a bit as you go. Stir in the breadcrumbs, then add the egg to bind the mixture together.
- Form the mixture into patties using your hands. If you aren’t using the patties immediately, cover and refrigerate them until you do.
- Grill the patties for 8-10 minutes per side, or pan fry them in a small amount of olive oil over medium heat.
- Serve on a whole wheat bun with provolone cheese, lettuce and your favorite toppings or plated with a side of steamed vegetables.