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1
Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F.
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2
Combine the kale and beans in a medium bowl and mash until the beans almost form a paste.
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3
Add the cheese, peanuts, 2 tablespoons of the cornmeal, 1/2 teaspoon salt, some pepper and the egg white.
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4
Form into four patties about 1/2-inch thick.
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5
Refrigerate for at least 20 minutes.
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6
(Can be made ahead and refrigerated overnight.)
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7
Toss the sweet potatoes with 1 tablespoon of the oil and the curry powder.
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8
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.
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9
Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large ovenproof nonstick skillet over medium heat.
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10
Put the remaining 3 tablespoons cornmeal onto a plate.
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11
Dredge both sides of the burgers in the cornmeal.
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12
Cook until golden brown, 3 to 4 minutes per side.
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13
Transfer the skillet to the oven and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.
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14
Spread each burger with 1/2 tablespoon of the mayonnaise.
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15
Build the burgers on the English muffins with lettuce, tomatoes and onions if desired.
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16
Divide among four dinner plates along with the sweet potatoes.
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17
Divide the yogurt and peaches among four small bowls and serve on the side.
