As we all know, you can’t make a Bob’s Burgers burger without first grinding your own meat. Now, if you’re meat-averse or simply without meat-grinding instruments, we urge you to try our veggie burger mix!

Ingredients

Ground Beef Ingredients:

• ⅔ lb roast chuck 

• ⅓ lb brisket, trimmed

• ⅓ lb boneless short ribs

Veggie Burger Mix Ingredients:

• 1 Tbsp neutral oil 

• 1 Cup chard stems, chopped 

• ⅓ Cup yellow onion, chopped

• 1 garlic clove, minced

• 1 (15 oz) can black beans, rinsed + drained

• 1 Tbsp red miso 

• 1 Cup short grain brown rice, cooked

• 1 egg white

• 1 Tbsp nutritional yeast

• 1 tsp kosher salt 

• ½ tsp smoked paprika

• ½ tsp freshly ground black pepper

• ¼ tsp cumin

• ⅛ tsp cayenne 

• ¼ Cup breadcrumbs

“If Looks Could Kale” Burger Ingredients:

• 1 bunch curly kale, washed + dried + stems removed

• 3-4 Tbsp olive oil

• ½ tsp garlic powder

• As needed kosher salt

• 1 ½ lb Ground Beef or Veggie Burger Mix (see recipe above)

• As needed freshly ground black pepper

• 1 Tbsp neutral oil

• 4 slices gruyere cheese

• 4 hamburger buns, toasted

Method

Serves: 4

Ground Beef Method:

1. Place the grinding attachment tools in the freezer to chill for at least 30 minutes before using.

2. Cut each of the beef cuts into about 1-inch cubes. Transfer them to a parchment-lined sheet tray(s) and freeze for 20 minutes.

3. Grind the meat through the medium grind attachment, alternating cuts of beef. 

4. Keep refrigerated until ready to cook, up to 2 days.

Veggie Burger Mix Method:

1. Preheat a large skillet with neutral oil.

2. Add the chard stems and onion to the skillet, cook for 4-6 minutes or until the vegetables are tender.

3. Add the garlic to the pan and cook for an additional minute. 

4. Transfer the cooked vegetable mixture to a rimmed baking sheet. Allow the mixture to cool to room temperature.

5. Combine the black beans, cooled vegetable mixture, and miso in the bowl of a food processor. Process the mixture until well combined but still chunky.

6. Transfer the bean mixture to a large bowl and fold in the brown rice, egg white, seasonings, and breadcrumbs.

7. Refrigerate the mixture for at least 30 minutes before shaping or up to 4 days.

“If Looks Could Kale” Burger Method:

1. Preheat the oven to 375 °F.

2. Tear the kale into 2-3 inch pieces, then transfer them to a parchment-lined baking sheet.

3. Drizzle the kale with the olive oil, garlic powder, and kosher salt. Toss to combine, then bake the kale for 15-25 minutes or until completely crisp.

4. Meanwhile, season the beef with salt and pepper, then divide the beef into 4 equal portions. Shape them into patties about ½ inch larger than the diameter of the burger buns. If using the Veggie Burger Mix, shape the mixture into 4 equal patties the exact size of the hamburger buns. Freeze the veggie patties for 30 minutes before cooking.

5. Preheat a large cast-iron skillet over medium-high heat with neutral oil. 

6. Cook the burgers on each side for 4-5 minutes or until cooked to your desired doneness.

7. Turn off the heat and place a slice of cheese over each burger. Cover the skillet with a large lid for 2-3 minutes or until the cheese is melted.

8. Assemble the burgers by placing each burger on one half of the buns, top with the cooked kale chips and the bun top. 

9. Serve immediately.