Burgers with Kale Chips


burgers with kale chips

Burgers with Kale Chips

I love a good burger. We often have them for a casual dinner on a Friday night. Sometimes I make a batch of potato chips (fries) to go with them. But if I feeling like I need some greens, kale chips make the perfect accompaniment. They have that satisfying crunch combined with a big nutritional punch. Definitely a winning combination!

enough for: 2
takes: 20 minutes

450g (1lb) minced (ground) beef
1 bunch kale
mayo / aioli or ketchup or both, to serve

1. Preheat oven to 180C. And get a frying pan on a very high heat.

2. Form beef into 2 patties. Sprinkle a very fine layer of fine salt (less than a teaspoon) onto the pan and slide the burgers on top. Cook for 4 minutes then turn, adding a little more salt.

3. Wash and dry kale and tear leaves into bite sized pieces. Place on a baking tray. Drizzle with oil. Toss. Then pop in the oven and set the timer for 5 minutes.

4. When your timer goes, turn the kale leaves and put in for another 5 minutes. Turn again and if needed cook kale for another 2-5 minutes or until kale is crisp.

5. Once the burgers are turned, cook for another 4-5 minutes or until burgers are how you like them. Allow to rest on 2 warm plates.

6. When the kale chips are cooked. Serve burgers topped with your sauce and kale chips on the side.


quick snack – make the kale chips to serve on their own.

cheesey – sprinkle some grated parmesan over the kale chips at the half way mark during cooking. Or for cheesey burgers top the burger with some thinly sliced melting cheese after you turn them.

more substantial – serve with burger buns and if you like, some easy home fries.

more substantial (low carb)
– serve on these almond Burger Buns.

vegetarian – serve these chickpea burgers or Zucchini Burgers with the kale chips.

vegan – serve lentil burgers with the kale chips.

more veg – lovely with any of the usual burger accompaniments such as sliced roast beets, sliced tomato, crisp green lettuce, pickles. Also great with sauerkraut on the side.

less salt – instead of cooking on the salt crust, rub burgers with oil and cook in a frying pan or on the BBQ.

Waste Avoidance Strategy

minced (ground) beef – freeze it.

kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

aioli – unopened in pantry or in fridge once opened.

ketchup – keep in the pantry.

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