This crazy flavorful burger gets some good-for-you brownie points for including roasted mushrooms and sauteed kale, a tribute to the Blended Burger Project™. This initiative is part of a nationwide effort, spearheaded by the James Beard Foundation, to lighten up burgers without sacrificing juiciness or taste.

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Recipe Summary

prep:
20 mins
cook:
26 mins
additional:
20 mins
total:
1 hr 6 mins
Servings:
4
Yield:
4 burgers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place mushrooms in a food processor; pulse until finely chopped. Transfer to a roasting pan. Drizzle 2 tablespoons olive oil on top and mix. Sprinkle with salt.

  • Bake in the preheated oven until tender, about 10 minutes. Cool to room temperature, about 15 minutes.

  • Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add kale; cook and stir until just wilted, 2 to 4 minutes. Let cool slightly, about 5 minutes.

  • Transfer kale to the food processor; pulse until finely chopped.

  • Combine mushrooms, kale, Italian sausage, and harissa in a bowl; mix together by hand. Form into 4 patties, taking care not to pack them too firmly.

  • Heat an oven-safe grill pan or cast iron skillet over medium-high heat. Add patties; cook until browned, about 5 minutes. Flip.

  • Transfer grill pan to the oven and continue cooking until second side is browned, about 8 minutes. Place a slice of mozzarella cheese on top of each patty and broil until cheese melts, about 1 minute.

  • Serve patties on toasted buns with marinara sauce.

Nutrition Facts

599 calories; protein 25.8g; carbohydrates 35.3g; fat 39.5g; cholesterol 56.5mg; sodium 1856.2mg. Full Nutrition
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