Kale burger patty on buttered sourdough, olive-oiled upland cress, toasted pine nuts and sriracha yogurt.

Ingredients: 

• 1 cup kale (stems removed)

• 1/2 medium size avocado

• 1 slice of brioche toast broken into smaller pieces

• 2 cloves of garlic

• A pinch of salt and freshly cracked black pepper

Method: 

1. Using a food processor, chop the above ingredients into tiny bits. This will give the burger some texture. The brioche will help bind and hold the burger together. 

2. Empty the mixture onto a plate and gently form the patty (this recipe makes one patty).

3. In a non-stick pan, melt some butter and grill the patty till it’s brown and crisp. Gently flip the burger to brown the other side.

The spicy yogurt is simple to make. In a bowl, add a tablespoon of Greek yogurt then stir in 2 tsp (or more) of Sriracha sauce.