Crispy kale chips and salty, spicy ginger-miso sauce elevate a standard burger experience to one fit for a waterside yoga retreat. The ginger and miso will reduce inflammation and promote your digestion, so have another.
4 whole grain or whole wheat burger buns
¼ cup ginger-miso sauce, recipe below
½ cup alfalfa sprouts
1–2 cups kale chips, recipe below (or lightly salted toasted seaweed snacks)
- Grill Lightlife Burgers per package instructions.
- Toast the bread on the grill, about 30 to 60 seconds, or in a toaster.
- Spread 1 tablespoon ginger-miso sauce on a slice of toasted bread. Place burger patty on top of sauce. Dollop another spoonful of ginger-miso sauce on top of the burger patty. Top with a handful each of alfalfa sprouts and kale chips. Top the burger with a second slice of toasted bread. Repeat with the remaining 3 burgers.
Makes 1 ¼ cups
½ cup chopped fresh ginger
¼ cup + 2 tablespoons sweet white miso paste
4 teaspoons maple syrup
2 tablespoons apple cider vinegar
¼ cup rice vinegar
¼ cup toasted sesame oil
¼–½ teaspoon kosher salt to taste
- Place all of the ingredients except the kosher salt in a blender (a high-powered blender like Vitamix works best, but any will do). Blend until smooth. Taste and add salt, a few pinches at a time, blending and tasting after each addition.
- Transfer to a jar or plastic container and refrigerate. Serve cold. Keeps up to 1 week in the refrigerator.
Yields 2 cups
1 bunch kale
¼ teaspoon kosher salt
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
- Preheat convection oven to 250 degrees Fahrenheit (275 degrees for conventional oven).
- Remove kale leaves from stems and discard stems. Tear larger leaves into 2-inch square pieces. Wash and spin dry.
- Transfer dry kale to a bowl and sprinkle with salt and red pepper flakes. Add olive oil and toss to coat evenly.
- Transfer to a baking sheet and spread out into a single layer. Bake until crispy, 15 to 20 minutes. Remove from oven and allow to cool.