Potato Kale Burger

Menu Part: 
Cuisine Type: 
48 ounces

This burger is no ordinary burger. Featuring two different types of potatoes and fresh vegetables, this burger is filled with endless flavors and layers.


3 baked potatoes, peeled
6 oz. chopped kale
5 oz. shredded sweet potatoes
4 oz. finely chopped red onions
1 tsp. garlic
½ cup + 1 tbsp. biased-cut scallions
2 ½ oz. red peppers
1 ½ oz. sliced jalapeños
1 tsp. kosher salt
½ tsp. ground black pepper
4 oz. Rice Chex rice
12 oz. puréed original hummus 


  1. Bake potatoes at 350°F until soft. When potatoes are done, cool and peel.
  2. While potatoes are cooking, roughly chop kale and sprinkle with kosher salt in mixer. Beat kale using paddle on medium to high for about 4 minutes, or until soft.
  3. In bowl, combine kale, sweet potatoes, red onions, garlic, scallions, red pepper and jalapeños. Reserve some scallions for garnish.
  4. Combine potatoes with vegetables and add salt and pepper. Mash together with hands or mixer.
  5. Run Rice Chex through blender. Reserve a quarter of Rice Chex to dredge patties before grilling. Once Rice Chex resembles flour, add ¾ amount to potatoes and vegetables. Mix well until mixture is dry enough to make patties. If batter is still wet, add more Rice Chex.
  6. Make 4-ounce patties and dredge in Rice Chex flour. Refrigerate for about 15 minutes so patties can set up.
  7. Heat flattop to 350°F and spray griddle with oil. Sear patties on both sides, until crisp and brown.
  8. Top with dollop (1 ounce) of classic hummus and biased-cut scallions.

Recipe by University of Connecticut

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