Kozy Kale Burgers

• 1 large onion, chopped
• 2 leeks, rinsed well and chopped
• 4 cloves garlic, chopped
• 2 medium zucchini
• 1 medium yellow squash
• 1-1 1/2 bunches kale
• 1 medium red pepper
• 1 medium orange pepper
• 6 large carrots
• 6 shiitake or other mushrooms
• 1 1/2 cups cooked black beans or 1 (15 ounce) can no salt added or low sodium black beans, drained and rinsed
• 1 1/2 cups cooked garbanzo beans or 1 (15 ounce) can no salt added or low sodium
• 2 tablespoons Dr. Fuhrman's VegiZest
• 1/2 cup fresh organic parsley
• 2 cups cooked brown rice
• 1 1/2 medium sweet potatoes, shredded

1. Water saute the onion, leek and garlic and set aside.
2. In food processor or high powered blender, roughly blend the zucchini, squash, kale, red pepper, orange pepper, carrots, mushrooms, black beans and garbanzo beans. Do in batches if necessary.
3. Combine blended mixture with onion, leek and garlic mixture and add the VegiZest and parsley. Mix in brown rice. Add in shredded sweet potatoes as needed to adjust consistency. Form into round balls and place in baking dish, flatten to burger size.
4. Bake at 350 degrees for 15 minutes. Turn burgers, reform them to ensure correct consistency, and bake for an additional 10 minutes.
5. Extra cooked burgers may be frozen.

onion, leeks, garlic, zucchini, yellow squash, bunches kale, red pepper, orange pepper, carrots, shiitake, black beans, beans, dr, fresh organic parsley, brown rice, sweet potatoes

Taken from www.epicurious.com/recipes/member/views/kozy-kale-burgers-50169188 (may not work)