Bean-Kale Burgers with Sweet Potato Wedges Recipe

Name: Bean-Kale Burgers with Sweet Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen kale, thawed and squeezed dry; One 15-ounce can no-salt-added pinto beans, drained and rinsed; 1/3 cup finely diced pepper Jack cheese; 1/4 cup dry roasted unsalted peanuts, finely chopped; 5 tablespoons stone-ground cornmeal; Kosher salt and freshly ground black pepper; 1 large egg white; 2 large sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds); 2 1/2 tablespoons vegetable oil; 1 1/2 teaspoons curry powder; 2 tablespoons lowfat mayonnaise; 4 whole wheat English muffins, split and toasted; Lettuce leaves, for serving, optional; Tomato slices, for serving, optional; Sliced red onions, for serving, optional; 1 cup lowfat yogurt, for serving; 2 ripe peaches, pitted and cut into wedges, for serving

Servings: persons

1 cup frozen kale, thawed and squeezed dry
One 15-ounce can no-salt-added pinto beans, drained and rinsed
1/3 cup finely diced pepper Jack cheese
1/4 cup dry roasted unsalted peanuts, finely chopped
5 tablespoons stone-ground cornmeal
Kosher salt and freshly ground black pepper
1 large egg white
2 large sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds)
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons lowfat mayonnaise
4 whole wheat English muffins, split and toasted
Lettuce leaves, for serving, optional
Tomato slices, for serving, optional
Sliced red onions, for serving, optional
1 cup lowfat yogurt, for serving
2 ripe peaches, pitted and cut into wedges, for serving

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

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup frozen kale, thawed and squeezed dry, One 15-ounce can no-salt-added pinto beans, drained and rinsed, 1/3 cup finely diced pepper Jack cheese, 1/4 cup dry roasted unsalted peanuts, finely chopped, and more.

Yes, Bean-Kale Burgers with Sweet Potato Wedges falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean-Kale Burgers with Sweet Potato Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions