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

Name: "If Looks Could Kale" Burger inspired by Bob's Burgers
Cook time: 7200 s
Total time: 7200 s
Yield: 4 servings
Ingredients: For the Ground Beef; 2/3 lb roast chuck; 1/3 lb brisket, trimmed; 1/3 lb boneless short ribs; For the Veggie Burger Mix; 1 tbsp neutral oil; 1 cup chard stems, chopped; 1/3 cup yellow onion, chopped; 1 garlic clove, minced; 1 can (15 oz) black beans, rinsed + drained; 1 tbsp red miso; 1 cup short grain brown rice, cooked; 1 egg white; 1 tbsp nutritional yeast; 1 tsp kosher salt; 1/2 tsp smoked paprika; 1/2 tsp freshly ground black pepper; 1/4 tsp cumin; 1/8 tsp cayenne; 1/4 cup breadcrumbs; For the “If Looks Could Kale” Burger; 1 bunch curly kale, washed + dried + stems removed; 3 1/2 tbsp olive oil; 1/2 tsp garlic powder; As needed kosher salt; 1 1/2 lb Ground Beef or Veggie Burger Mix (see recipe above); As needed freshly ground black pepper; 1 tbsp neutral oil; 4 slices gruyere cheese; 4 hamburger buns, toasted

cook:

2 h

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

3,114,701 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

original

metric

INGREDIENTS

For the Ground Beef

⅔ lb roast chuck

⅓ lb brisket, trimmed

⅓ lb boneless short ribs

For the Veggie Burger Mix

1 tbsp neutral oil

1 cup chard stems, chopped

⅓ cup yellow onion, chopped

1 garlic clove, minced

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

1 tbsp red miso

1 cup short grain brown rice, cooked

1 egg white

1 tbsp nutritional yeast

1 tsp kosher salt

½ tsp smoked paprika

½ tsp freshly ground black pepper

¼ tsp cumin

⅛ tsp cayenne

¼ cup breadcrumbs

For the “If Looks Could Kale” Burger

1 bunch curly kale, washed + dried + stems removed

3 ½ tbsp olive oil

½ tsp garlic powder

As needed kosher salt

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

As needed freshly ground black pepper

1 tbsp neutral oil

4 slices gruyere cheese

4 hamburger buns, toasted

DIRECTIONS

For the Ground Beef

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

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.

⅔ lb roast chuck

⅓ lb brisket, trimmed

⅓ lb boneless short ribs

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

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

For the Veggie Burger Mix

Preheat a large skillet with neutral oil.

1 tbsp neutral oil

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

1 cup chard stems, chopped

⅓ cup yellow onion, chopped

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

1 garlic clove, minced

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

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.

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

1 tbsp red miso

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

1 cup short grain brown rice, cooked

1 egg white

1 tbsp nutritional yeast

1 tsp kosher salt

½ tsp smoked paprika

½ tsp freshly ground black pepper

¼ tsp cumin

⅛ tsp cayenne

¼ cup breadcrumbs

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

For the “If Looks Could Kale” Burger

Preheat the oven to 375 °F.

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

1 bunch curly kale, washed + dried + stems removed

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.

3 ½ tbsp olive oil

½ tsp garlic powder

As needed kosher salt

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.

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

As needed freshly ground black pepper

As needed kosher salt

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

1 tbsp neutral oil

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

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.

4 slices gruyere cheese

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

4 hamburger buns, toasted

Serve immediately.

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