Mushroom-Kale Veggie Patties

We eat a lot of frozen veggie burgers around here. 

Part of it is because, let's face it, my family and I get a little lazy every now and again. After working all day, the thought of a home cooked meal can sometimes seem more like pain than a privilege, and popping a frozen veggie burger into a  sauté pan and calling it a day seems, well, wonderfully easy.

The other reason is that my parents just happen to really. love. veggie. burgers. 

Honestly. It's practically always their preferred food choice. 

I have called my mother up at work many times with a, "Hey mom, don't worry about dinner. I think I'm going to try making risotto tonight. or coconut baked shrimp. or enchiladas. or oven-roasted balsamic-glazed vegetables. or homemade pesto pizza." 

What I often get in response isn't, "Oh honey, that sounds great!" 

It's: "That sounds nice and all Elizabeth, but, um.... can't we just have those frozen veggie burgers tonight? Those just sound so good right now." 

I'm sorry, what?

That is some hardcore veggie burger love right there.

So, since my home coking clearly can't compete with the awesomeness that is the Whole Foods frozen veggie burger, I've come up with an alternate plan of action.  

I'm going to make the veggie burgers. That way, we both win. Genius, I know.

If you can't beat 'em, join 'em, right?

Mushroom-Kale Veggie Patties
Serves 4-5

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups kale, chopped
3 cups mushrooms, finely chopped—I used a combination of baby bella, portabello, and shitake
¾ cup breadcrumbs
¼ cup flour
½ cup pecorino romano or parmesan cheese
3 eggs, fork-beaten
1½ teaspoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
¼ teaspoon paprika 

Heat olive oil in a large skillet over medium heat. Add onions, garlic and kale. Sauté until mixture is fragrant, onions are translucent, and kale has wilted and reduced in volume—about 5-10 minutes.

Combine the sautéed mixture with the remaining ingredients in a large bowl. Mix together with your hands to form paste-like consistency. Roll into small balls (they should be smaller than the palm of your hand) then flatten into patties—you don’t want them too thick otherwise it will be difficult to ensure even cooking at the center later. Should make about 8-10 small-medium sized patties. 

Heat nonstick pan on medium-high heat, coat with a small amount of olive oil. Spread patties inside the pan, with enough room to flip. Cook until heated through and both sides are slightly browned—about 4-6 minutes on each side. Serve hot.