Potato Kale Burger

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
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.

Ingredients

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 

Steps

  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

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources