Bean-Kale Burgers with Sweet Potato Wedges

Name: Bean-Kale Burgers with Sweet Potato Wedges
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 2 teaspoons curry powder; 59 milliliters dry roasted unsalted peanuts, finely chopped; 1 large egg white; 4 whole wheat English muffins, split and toasted; 5 Tbsps stone-ground cornmeal; 237 milliliters frozen kale, thawed and squeezed dry; 4 servings Kosher salt and freshly ground black pepper; 4 servings Lettuce leaves, for serving, optional; 2 Tbsps lowfat mayonnaise; 237 milliliters lowfat yogurt, for serving; 2 ripe peaches, pitted and cut into wedges, for serving; 79 milliliters finely diced pepper Jack cheese; 425 grams no-salt-added pinto beans, drained and rinsed; 4 servings Sliced red onions, for serving, optional; 2 larges sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds); 1 slice Tomato , for serving, optional; 3 Tbsps vegetable oil

Bean-Kale Burgers with Sweet Potato Wedges is an American main course. One serving contains 731 calories, 29g of protein, and 22g of fat. This lacto ovo vegetarian recipe serves 4. Head to the store and pick up peaches, vegetable oil, kale, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. BBQ Black Bean, Kale & Sweet Potato Burgers + A Giveaway, Guacamole Beyond Burgers with Spicy Sweet Potato Wedges, and Sweet Potato-Black Bean Burgers are very similar to this recipe.

Instructions

Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F.

Equipment you will use

Baking Sheet

Oven

Combine the kale and beans in a medium bowl and mash until the beans almost form a paste.

Ingredients you will need

Beans

Kale

Equipment you will use

Bowl

Add the cheese, peanuts, 2 tablespoons of the cornmeal, 1/2 teaspoon salt, some pepper and the egg white. Form into four patties about 1/2-inch thick. Refrigerate for at least 20 minutes. (Can be made ahead and refrigerated overnight.)

Ingredients you will need

Egg Whites

Cornmeal

Peanuts

Cheese

Pepper

Salt

Toss the sweet potatoes with 1 tablespoon of the oil and the curry powder. Arrange in a single layer on the preheated baking sheet and bake until soft and golden in some spots, tossing about halfway through, 18 to 20 minutes.

Ingredients you will need

Sweet Potato

Curry Powder

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large ovenproof nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Put the remaining 3 tablespoons cornmeal onto a plate. Dredge both sides of the burgers in the cornmeal. Cook until golden brown, 3 to 4 minutes per side.

Ingredients you will need

Cornmeal

Transfer the skillet to the oven and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.

Equipment you will use

Oven

Frying Pan

Spread each burger with 1/2 tablespoon of the mayonnaise. Build the burgers on the English muffins with lettuce, tomatoes and onions if desired. Divide among four dinner plates along with the sweet potatoes. Divide the yogurt and peaches among four small bowls and serve on the side.

Ingredients you will need

English Muffin

Sweet Potato

Mayonnaise

Tomato

Lettuce

Peach

Onion

Spread

Yogurt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2teaspoons

curry powder 59milliliters

dry roasted unsalted peanuts, finely chopped 1large

egg white 4

whole wheat English muffins, split and toasted 5Tbsps

stone-ground cornmeal 237milliliters

frozen kale, thawed and squeezed dry 4servings

Kosher salt and freshly ground black pepper 4servings

Lettuce leaves, for serving, optional 2Tbsps

lowfat mayonnaise 237milliliters

lowfat yogurt, for serving 2

ripe peaches, pitted and cut into wedges, for serving 79milliliters

finely diced pepper Jack cheese 425grams

no-salt-added pinto beans, drained and rinsed 4servings

Sliced red onions, for serving, optional 2larges

sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds)1slice

Tomato , for serving, optional 3Tbsps

vegetable oil

Recommended wine: Merlot, Malbec, Zinfandel

Burger can be paired with Merlot, Malbec, and Zinfandel. Merlot will be perfectly adequate for a classic burger with standard toppings. Bolder toppings call for bolder wines, such as a malbec or peppery zinfandel. You could try Shafer Napa Valley Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.

Shafer Napa Valley Merlot

Pull the cork on a Shafer Merlot and youll find a sleek, stylish wine that takes center stage with all its appealing varietal fruit, not a Merlot that plays understudy to a Cabernet Sauvignon. Gaining complexity from its diverse vineyard sources, this Merlot draws its grapes from selected vineyards throughout the Napa Valley. Blended with small amounts of Cabernet Franc and Cabernet Sauvignon and aged in French oak, it serves up forward plum and black cherry fruit flavors and a supple texture.