You can make this recipe with fresh or frozen kale. You can also substitute the kale with spinach or chard or bok choy or collard greens.
I used delicata squash in this recipe, but I have used regular pumpkin, red kuri, butternut, acorn squash, or any other bright orange winter squash. I keep the peel on with the delicata, pumpkin or red kuri, but if I use other squash I peel them.
Take out 4 cups of chopped frozen kale (or other greens) and let thaw in a bowl. Or use fresh.
Sautee one chopped onion with a few cloves of garlic. Add about a cup and a half of very thinly sliced winter squash (I use a mandolin to get it really thin) and a few cups of sliced mushrooms.
Sautee until the squash and mushrooms are soft.
Add in your kale.
Stir around until your kale is wilted and hot.
Add in about 3 tbsp mascapone cheese and 1/4 cup of light cream or full fat milk. This soft cheese will melt and make the veggies creamy. Stir until incorporated and creamy. If it’s too liquidy, let it cook a bit more, if it’s too dry, add more milk. Check out that big mountain of kale that I use for this recipe.
Grill or fry your beef patties on low until done. Slice and grill some good quality bread. I used some potato rosemary bread that we had in the freezer left over from the summer. Place each patty on the grilled bread. Top with a mountain of the kale/squash/mushroom sautee and serve with a knife and fork. It’s tasty, creamy, savoury and so satisfying. This is not your regular burger!
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