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All Green Everything Burgers

I promise to stop posting kale recipes as soon as my farm share, Johnson’s Backyard Garden, stops giving it to me in bulk. However, I will continue posting recipes that sound disgusting to my sister until she finds it enough of a disgrace and gets back on the fun and cheerful blogging bandwagon.

I’m not sure why she thinks “Harvard Business School final exams” are something you actually have to STUDY for, but she’s been awfully preoccupied with them. Consider the excessive vegetables my form of striking until she starts posting again. And by the way, these burgers are DELICIOUS, despite how they may sound to beef lovers.

• 1 8-0z. Package Five Grain Tempeh
• 2 Cups Kale
• 3/4 tsp Salt
• 1 TBS Olive Oil
• ½ TBS Balsamic Vinegar
• 1 Egg
• 1/3 Cup Whole Wheat Breadcrumbs
• ½ tsp Cayenne Pepper
• 1-2 Cloves Garlic, Minced
• 1  Shallot
• ½ Cup Tomatoes
• 2 TBS Hemp Seeds (optional)

Bring about four inches of water to a boil in a saucepan. Add tempeh and boil for 8 minutes. Meanwhile, combine kale, salt, oil, and vinegar. Add tempeh, kale, and remaining ingredients (except seeds) to a food processor and blend until incorporated.  

Working with damp hands (to avoid sticky dough), form five patties and lay on lightly oiled parchment paper. 

Bake at 400 for 21 minutes, flipping half way. Sprinkle hemp seeds on tops of burgers.

Serve on whole wheat buns with (preferably green) tomatoes and avocados!