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"IF LOOKS COULD KALE" BURGER INSPIRED BY BOB'S BURGERS

cook:

2 h

Picture for "If Looks Could Kale" Burger inspired by Bob's Burgers

3,029,934 views  As we all know, you can’t make a Bob’s Burgers burger without first grinding your own meat. Now, if you’re meat-averse or simply without meat-grinding instruments, we urge you to try our veggie burger mix!

4 servings

US

original

metric

INGREDIENTS

For the Ground Beef

For the Ground Beef

roast chuck

⅔ lb roast chuck

brisket, trimmed

⅓ lb brisket, trimmed

boneless short ribs

⅓ lb boneless short ribs

For the Veggie Burger Mix

For the Veggie Burger Mix

neutral oil

1 tbsp neutral oil

chard stems, chopped

1 cup chard stems, chopped

yellow onion, chopped

⅓ cup yellow onion, chopped

garlic clove, minced

1 garlic clove, minced

(15 oz) black beans, rinsed + drained

1 can (15 oz) black beans, rinsed + drained

red miso

1 tbsp red miso

short grain brown rice, cooked

1 cup short grain brown rice, cooked

egg white

1 egg white

nutritional yeast

1 tbsp nutritional yeast

kosher salt

1 tsp kosher salt

smoked paprika

½ tsp smoked paprika

freshly ground black pepper

½ tsp freshly ground black pepper

cumin

¼ tsp cumin

cayenne

⅛ tsp cayenne

breadcrumbs

¼ cup breadcrumbs

For the “If Looks Could Kale” Burger

For the “If Looks Could Kale” Burger

curly kale, washed + dried + stems removed

1 bunch curly kale, washed + dried + stems removed

olive oil

3 ½ tbsp olive oil

garlic powder

½ tsp garlic powder

As needed kosher salt

As needed kosher salt

Ground Beef or Veggie Burger Mix (see recipe above)

1 ½ lb Ground Beef or Veggie Burger Mix (see recipe above)

As needed freshly ground black pepper

As needed freshly ground black pepper

neutral oil

1 tbsp neutral oil

gruyere cheese

4 slices gruyere cheese

hamburger buns, toasted

4 hamburger buns, toasted

DIRECTIONS

1.

For the Ground Beef

1.

Place the grinding attachment tools in the freezer to chill for at least 30 minutes before using.

2.

Cut each of the beef cuts into about 1-inch cubes. Transfer them to a parchment-lined sheet tray(s) and freeze for 20 minutes.

roast chuck

⅔ lb roast chuck

brisket, trimmed

⅓ lb brisket, trimmed

boneless short ribs

⅓ lb boneless short ribs

3.

Grind the meat through the medium grind attachment, alternating cuts of beef.

4.

Keep refrigerated until ready to cook, up to 2 days.

5.

For the Veggie Burger Mix

1.

Preheat a large skillet with neutral oil.

neutral oil

1 tbsp neutral oil

2.

Add the chard stems and onion to the skillet, cook for 4-6 minutes or until the vegetables are tender.

chard stems, chopped

1 cup chard stems, chopped

yellow onion, chopped

⅓ cup yellow onion, chopped

3.

Add the garlic to the pan and cook for an additional minute.

garlic clove, minced

1 garlic clove, minced

4.

Transfer the cooked vegetable mixture to a rimmed baking sheet. Allow the mixture to cool to room temperature.

5.

Combine the black beans, cooled vegetable mixture, and miso in the bowl of a food processor. Process the mixture until well combined but still chunky.

(15 oz) black beans, rinsed + drained

1 can (15 oz) black beans, rinsed + drained

red miso

1 tbsp red miso

6.

Transfer the bean mixture to a large bowl and fold in the brown rice, egg white, seasonings, and breadcrumbs.

short grain brown rice, cooked

1 cup short grain brown rice, cooked

egg white

1 egg white

nutritional yeast

1 tbsp nutritional yeast

kosher salt

1 tsp kosher salt

smoked paprika

½ tsp smoked paprika

freshly ground black pepper

½ tsp freshly ground black pepper

cumin

¼ tsp cumin

cayenne

⅛ tsp cayenne

breadcrumbs

¼ cup breadcrumbs

7.

Refrigerate the mixture for at least 30 minutes before shaping or up to 4 days.

8.

For the “If Looks Could Kale” Burger

1.

Preheat the oven to 375 °F.

2.

Tear the kale into 2-3 inch pieces, then transfer them to a parchment-lined baking sheet.

curly kale, washed + dried + stems removed

1 bunch curly kale, washed + dried + stems removed

3.

Drizzle the kale with the olive oil, garlic powder, and kosher salt. Toss to combine, then bake the kale for 15-25 minutes or until completely crisp.

olive oil

3 ½ tbsp olive oil

garlic powder

½ tsp garlic powder

As needed kosher salt

As needed kosher salt

4.

Meanwhile, season the beef with salt and pepper, then divide the beef into 4 equal portions. Shape them into patties about ½ inch larger than the diameter of the burger buns. If using the Veggie Burger Mix, shape the mixture into 4 equal patties the exact size of the hamburger buns. Freeze the veggie patties for 30 minutes before cooking.

Ground Beef or Veggie Burger Mix (see recipe above)

1 ½ lb Ground Beef or Veggie Burger Mix (see recipe above)

As needed freshly ground black pepper

As needed freshly ground black pepper

As needed kosher salt

As needed kosher salt

5.

Preheat a large cast-iron skillet over medium-high heat with neutral oil.

neutral oil

1 tbsp neutral oil

6.

Cook the burgers on each side for 4-5 minutes or until cooked to your desired doneness.

7.

Turn off the heat and place a slice of cheese over each burger. Cover the skillet with a large lid for 2-3 minutes or until the cheese is melted.

gruyere cheese

4 slices gruyere cheese

8.

Assemble the burgers by placing each burger on one half of the buns, top with the cooked kale chips and the bun top.

hamburger buns, toasted

4 hamburger buns, toasted

9.

Serve immediately.

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