This burger took us by surprise in a good way.  My husband is not a fan of kale but he admitted that this meal changed his mind.  The kale also makes me feel a little less guilty about eating a burger in general and a nice substitute for fries. The recipe is actually fairly simple and it’s a nice twist to a classic burger.  We loved this combination.

Prep Time:  10 minutes    Total Time:  30 minutes    Serves: 2 people

Ingredients you need to cook this shit:

• 10 oz ground beef
• 1 onion
• 1/4 oz. Thyme
• 1 unit of beef stock concentrate
• 1/2 cup Gruyere
• 4 oz. of milk
• 1 TBSP of flour
• 1 tsp of nutmeg
• 2 sets of buns
• 4 oz. of Kale
• 1 tsp of sugar
• 1 TBSP of butter
• 1 TBSP of olive oil
• salt and pepper

Directions on how to cook this shit:

1. Wash and dry all your produce shiz.  Preheat the oven to 350 degrees.  Halve, peel and thinly slice the onion.  Grate the gruyere.  Remove the stems and ribs from the kale, then tear into bite sized pieces.  Toss the kale pieces on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.  Place in the oven for 10-12 minutes until crisp.
2. Heat a drizzle of olive oil in a large pan over medium heat.  Add the onions and thyme sprigs and cook, tossing for 7-8 minutes, until softened and slightly caramelized.  Add the beef stock concentrate, 1 teaspoon sugar, and 1/4 cup water to the pan and simmer, until reduced and jammy.  Pick out and discard the thyme sprigs.  Remove the mixture from the pan and set aside.  Clean out the pan when done for later use.
3. While the onions cook, heat 1 TBSP butter in a small pot over medium heat.  Whisk in the flour and cook for 1 minute.  Slowly whisk in the milk and simmer until thickened, for 1-2 minutes.  Season with a tiny pinch of nutmeg, salt and pepper.  Remove the pot from the heat.
4. Form the ground beef into two equal-sized patties and season on all sides with salt and pepper.  In the same pan that you used for the onions, heat a drizzle of olive oil over medium high heat.  Add the burgers to the pan and cook 3-5 minutes per side, until almost cooked to desired doneness.  Top each patty with the gruyere, cover the pan, and cook for 1-2 minutes more, until the cheese has melted.
5. While the cheese melts, split and place the buns in the oven for 2-3 minutes to toast.
6. Spread the sauce on the buns when they are done toasting.  Place the burger on the buns and top with the caramelized onions.  Serve the kale chips on the side.

Calories: 880