Time goes by fast, I must be having too much fun because it’s time for another Secret Recipe Club reveal. My assigned blog this month is Veggie Grettie. Gretchen is a certified nutrition specialist and keeps a nice blog with a vast array of great recipes and loads of great information regarding plant based diets. While I’m not a vegetarian I do enjoy a good veggie burger sometimes and that’s why when I spotted her kale burger I knew what dinner was going to be. The burger is a meal in itself and packs a huge nutritious punch with bucket loads of antioxidants. I remember when I used to work for Whole Foods Market and customers would order fresh kale juice which was hard to do as kale has a very low liquid content. The burger was very easy to make and the only alterations to the recipe was to double up on the garlic just because I love the holy clove. I toasted a french bun and grilled some onion to adorn the kale burger finally topping it with some crumbled goats cheese. This recipe is a keeper and after eating it I was thoroughly satisfied.
If you have a minute to spare hop on over to Gretchen’s blog and digest some of her valuable tips and recipes, you wont regret it!
Here’s the recipe courtesy of Veggie Grettie:
1 large bunch kale, well-washed and mostly dried
1 large tomato, chopped
1 tablespoon almond butter or tahini
1/2 teaspoon garlic or 1 clove garlic
1/2 teaspoon coriander
cayenne to taste (if you like)
heaping 1/4 cup almond meal
heaping 1/4 cup flour
Goat Cheese if preferred
Remove stems and chop kale into very thin ribbons; sprinkle with sea salt and gently massage; let rest 15 minutes. The kale will turn a bright green and soften. Meanwhile in a food processor or blender combine the tomato, tahini or almond butter, garlic and coriander. If your tomato is not super juicy, add a tablespoon or two of water.
 In a large saucepan heat a little oil. Add the kale and saute for a minute; then add 1/2 cup or so of water and cover loosely. Let cook 5 to 8 minutes (the fresher the kale the shorter the cook time) until it’s just wilting but not totally limp. Transfer kale (leave behind any remaining water in the pan) to large bowl. Meanwhile mix the almond meal and flour in a small bowl. If desired, you could add a little cayenne to this mix too.
 After it cools enough to handle, add 2/3 of the kale to the blender with the tomato mixture and blend. You don’t want it to get too smooth; maybe pulse on and off for a minute or two. Transfer this blended mix back into the large bowl with the reserved kale and mix it all together, adding a couple of tablespoons of the flour/almond meal mix too. You should be able to make patties from this mix that hold together fairly well. If too wet, add more flour/almond meal; if too dry, drizzle in some olive oil or water. Form six burgers and coat each burger in the remaining flour/almond meal.
 Heat a couple of tablespoons of olive oil over medium heat in a non-stick frying pan. Cook each burger for 4 minutes on each side, adding more oil if need be.
What a great way to use kale!!!
I love kale & I’m always trying to get the fam to eat it. :) I think this would be a tasty week-day lunch idea. Thanks!
Yes, yes! I will be trying this for sure!! Great choice!
Excelente, adorei o aspecto está maravilhoso! Beijinhos
I cannot wait to make this! It looke amazing…very clever!
Gorgeously done burger… drooling here…
Nice idea… I’m going to have to try the almond meal in a veggie burger. Your photo is making me think of lunch!
Great looking veggie burger! I never know what to do with kale – now I do!
I love that you chose the kale burger…it reminds me that it is time for me to make it again!
Thanks for all the sweet things you mentioned about my site.
We love kale and eat kale chips and kale in salads a lot. I have never thought to put it in a vege burger but I will now. Thanks for the great post – that burger looks
That burger looks delicious – sorry – got busy for a minute and posted the comment before I was done. It looks great – thanks for the wonderful recipe.
Would have never thought of this. Great way to use kale. Nice SRC.
I love kale more and more. I love the goat cheese with this. Great SRC post.
That’s super interesting! I have never even heard of a kale burger, but I’m into kale lately. Maybe I should give this a try.
Gorgeous looking burger. I’ve never really had much kale but it sounds like an interesting use of it.
If you haven’t already, I’d love for you to check out my Group ‘A” ~ SRC recipe this month: Cilantro Lime Chicken
Cook Lisa Cook
Wow. I would have never ever thought of those ingredients for a burger but darned if it doesn’t sound great! Awesome SRC post!
This is a must try! I have just discovered the “world of veggie burgers” and I am already hooked! This looks so delicious!!!
Oh my gosh that burger looks amazing.. I think I should join this meme….
I’m not a vegetarian either, but I do enjoy some of the recipes! Your selection looks pretty tasty…not sure that I’ve actually tried kale before
You make me almost want to try a kale burger! Something I didn’t ever imagine myself saying. Your photo is fab! Great SRC pick!
My only experience with a vegetarian burger is Boca burgers…I think I need to expand my horizons. An amazing SRC pick!
This would make a great Lent recipe. Thanks for sharing.
Great way to use kale and great choice for the SRC!
These sound really good! I happen to have just harvested a bunch of kale from my garden that look to be destined to be burgers for this weekend. (And here, I thought they were going to be chips.) Thanks for sharing.
Now that’s a beautiful veggie burger! Never heard of one with kale, but I love it so I bet I’d like this. BTW, I love that you referred to garlic as the “holy clove.” I’m a fan too. :)
These burgers look healthy & amazing! Awesome to be in the Secret Recipe Club with you. Here is my post for September :) http://su.pr/1Sizv9
Also: I would love if you added this and any other links to my “Happy Post” today. http://su.pr/1bZ8fp