Parmesan Burgers Topped with Crispy Kale


For a simple summer supper, I decided I’d make burgers.  It was such a lovely summer day in Southern California, a hamburger seemed like the perfect end to a great day.

I really love parmesan cheese and thought it would pair well with kale, so I decided on parmesan burgers with a crispy kale topping.  I drizzled olive oil, sea salt and garlic powder over the kale and crisped it in a preheated 300 degree oven for 25 minutes, tossing it half-way through.  I used the entire bag of kale making sure to remove any thick stems.  This bag of kale, once crisped, shrunk down to almost nothing.

For the burgers, I used  90% lean grass fed ground beef.  To the meat, I added one egg white, worcestershire, grated parmesan cheese, kosher salt, fresh ground pepper, onion dip mix, paprika and garlic powder.  I mixed everything together and formed patties.  I grilled these on my indoor grill pan on my gas stove.

I wanted a mustard sauce to go over the burgers, so I mixed together course ground mustard, honey, dried orange peel and dried thyme and garlic salt.

Parmesan Burgers

  • 2 pounds Ground Beef
  • 1/2 cup Grated Parmesan Cheese
  • 1 Egg White
  • 2 tablespoons Worcestershire Sauce
  • 1/2 tablespoon Kosher Salt
  • 1/4 tablespoon Ground Pepper
  • 1 tablespoon Onion Dip Mix (I used a jarred onion dip mix that has thicker chunks of dried onion)
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Garlic Powder
  • Shards of Parmesan (for topping the burgers)

Grill for 3 minutes for the first side, then turn and grill for 4 minutes for the second side. Move to indirect heat for another couple minutes. (This was for medium)  Serve on a nice hamburger roll, top with the mustard sauce, crispy kale, and shards of parmesan.

Crispy Kale

  • One Bag Kale
  • 2 tablespoons Olive Oil
  • 1/8 teaspoon Sea Salt
  • Sprinkle of Garlic Powder

Place kale on a rimmed baking sheet.  Drizzle the kale with olive oil and sprinkle the sea salt and garlic powder.  Place in a preheated 300 degree oven for 25 minutes, tossing half-way through.

Mustard Sauce

  • 1/4 cup Coarse Ground Mustard
  • 1/8 cup Honey
  • 1 teaspoon Dried Orange Peel
  • 1 teaspoon Dried Thyme
  • Dash of Garlic Powder

Mix together all ingredients and set aside in a bowl to spoon over burgers.

We served our burgers with baked beans and chips.  Dinner was delicious!

Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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