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White Bean and Kale Burgers

White Bean and Kale Burgers


  • 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


  1. In a skillet, saute the onion with the olive oil until soft and translucent over medium heat.
  2. Add the garlic and cook for one minute until golden, being careful not to let it burn.
  3. 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.
  4. In a large bowl, combine the Randall Great Northern Beans and the contents of the skillet.
  5. 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.
  6. Form the mixture into patties using your hands. If you aren’t using the patties immediately, cover and refrigerate them until you do.
  7. Grill the patties for 8-10 minutes per side, or pan fry them in a small amount of olive oil over medium heat.
  8. Serve on a whole wheat bun with provolone cheese, lettuce and your favorite toppings or plated with a side of steamed vegetables.