First, cannellini beans get mashed into the patties providing added protein and structure. Second, sharp white cheddar gets folded in for melty pockets of savory satisfaction. And, finally, the caramelized onions make every bite irresistible. Oh yeah, this recipe makes four, count ‘em, four big burgers so you can feed a crowd or take a burger to work for lunch tomorrow. Cook, relax and enjoy!

What you’ll need:
½ cup red quinoa
1 large yellow onion
6 oz curly kale
15 oz can cannellini beans
1 clove garlic
½ cup panko
½ tsp chipotle chili powder
2 oz aged white cheddar
4 whole wheat sesame buns
4 packets mayonnaise
olive oil
coarse salt
freshly ground black pepper
1 large egg

Equipment:
small saucepan
strainer
potato masher or fork

Recipe steps:

1. Cook quinoa
   Preheat oven to 325°F. Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover, and reduce heat to simmer. Cook until water is absorbed, about 18 minutes.

2. Caramelize onions
   Meanwhile, halve and peel onion and thinly slice. Heat 1 tablespoon oil over medium-low heat. Add onion and sauté until golden and caramelized, about 20 minutes.

3. Make kale chips
   Remove stems from kale and tear leaves into large pieces. Drizzle with 1 ½ tablespoons oil and season with salt. Spread out on a rimmed baking sheet and bake until crispy, about 20 minutes.

4. Mix burgers
   Drain beans then mash. Peel and finely grate or chop garlic. Mix beans with garlic, bread crumbs, egg, chili powder, ¾ teaspoon salt and a few grinds black pepper.

5. Form patties
   Grate cheese (1 cup). Fold quinoa and cheese into bean mixture until it holds together. Form into 4, 3 ½ inch patties.

6. Cook burgers
   Heat 1 tablespoon oil in large skillet over medium. Add burgers and cook until golden, about 5 minutes. Flip and repeat on second side. Serve patties on buns, topped with mayonnaise and caramelized onions, with a side of kale chips. Enjoy!