420 Recipe | Kale Burger and Cannabis Infused Mayonnaise

By John MacNeil, Zenabis Corporate Red Seal Chef

420 Recipe – Kale Burger Paired with MK Ultra infused mayonnaise

Have you ever heard someone say 4:20 and make a comment or gesture related to suggested cannabis use? It’s a common term to refer to cannabis use during the later part of the day; walk through almost any public park when the clock is about to hit 4:20 pm and your nose will likely get a loft of the sweet, fruity, peppery aroma of some freshly lit cannabis.

The calendar day April 20 might seem like a regular day to many, but in cannabis culture it’s a significant day of cannabis-related celebrations and informative events happening all over North America and around the world. Featuring topics on medical and recreational use, how to cook with cannabis, and how to properly consume cannabis, these celebrations usually start and last well before and beyond the magical time slot of 4:20 pm.

The legend of 420 goes back to California in 1971 and the tale might seem very familiar to many in small rural areas across the nation, the dream of finding a treasure map and going off to adventure. According to the story, an adventurous group of students found themselves in possession of a sort of treasure map leading to a crop of unharvested cannabis. After coming into possession of the legendary map, the friends would meet at precisely 4:20 pm to discuss and plan how they would find the crop. They set out on more than a handful of attempts, but came up empty handed. While they didn’t find any lost cannabis crops, however, I do think they found friendships that would last a lifetime. The 420 story and legend would be passed along through the years and the hour 4:20 pm became a cultural symbol of a time of day in which the consumption of cannabis was considered reasonable.

420 Cooking: Kale, Cannabis, and MK Ultra infused Mayonnaise

Kale and Cannabis, cooking and similarities
Every year on April 20th I remember back to the days when my culinary friends and I created a code name for cannabis: “kale”. Kale was used due to its similar large stalk, broad branching leaf textures, and the appearance of different shades of green as well as purple. It hails from the brassica family, known for its spicy mustard seed undertones, and can be slightly bitter – making it the perfect herbal balance to a sweet MK Ultra full-spectrum cannabis infused ginger mayonnaise.

For the 420 recipe below I will use the cannabis infused mayonnaise as a binder and accompaniment to a kale burger, but it can be equally delicious and enjoyed with French fries or anywhere where mayonnaise is called for. This recipe makes 4 burgers, so call your friends and have a 420 cooking celebration!

Kale Burger:  makes 4 patties                                                  prep time 15min   cook time 10min

420 Recipe Ingredient list

You will need:

1 cup of chopped sautéed kale

1 cup smashed chickpeas

1 small clove minced garlic

½ cup grated parmesan

1 zest from one lemon

1 tbsp pickled mustard seeds (you can find these at the bottom of most jarred pickles)

1 /2 cup panko (Japanese bread crumbs)

4 tbsp infused mayonnaise (4 tbsp of infused mayonnaise is approx. 10mg of THC)*

1 tsp salt to taste

3 tbsp olive oil

 

Method:

420 Recipe How to

  1. In a medium mixing bowl add chopped sautéed kale, smashed chick peas, garlic, parmesan, pickled mustard seeds, and lemon zest, mix thoroughly with a wooden spoon or spatula.
  2. Once mixed, add in panko bread crumbs and the 4 tbsp of infused mayonnaise. The mixture should start to firm up as any extra liquid from the kale will be absorbed by the panko bread crumbs. Set a timer for 15min and let the patty mix rest to fully hydrate.
  3. After the timer goes off, portion the patty mix into 4 portions.
  4. Heat a frying pan on medium heat, after a minute add olive oil and gently lay kale patties down into the oil. The oil will be hot; be careful not to splash.
  5. The kale patties should start to brown around the edges before you give them a gentle flip.
  6. Continue to cook until they’re heated evenly all the way through. Top with the infused mayonnaise, lettuce, cucumber, tomato, and pickled jalapenos. Enjoy on its own or on a toasted piece of bread of your choice.

Ginger Cannabis Infused Mayonnaise:  makes ½ cup infused mayonnaise         Prep time 10min  

You will need: 

1 egg yolk 

1 tsp Dijon mustard 

1 tsp fresh ginger minced

1 & 1/4 tsp red wine vinegar

½ clove garlic minced

1 tsp cold water 

1/8 tsp fresh cracked pepper

½ tsp sea salt 

1 pinch sugar 

Salt and pepper to taste

 

1/2 cup canola oil

1 tsp infused coconut oil (1 tsp = approx. 20mg THC)*

(I covered the process of infusing coconut oil on the very first Cannabis Recipe of this series)

How to make Cannabis Infused Mayonnaise

  1. Combine canola oil and infused coconut oil, whisk thoroughly.
  2. In medium mixing bowl, whisk together egg yolk, Dijon, ginger, and red wine vinegar. Once the egg yolk mixture is frothy, slowly drizzle in cannabis/canola oil while whisking. Keep whisking until all the oil is absorbed and the mixture is thick. (If it’s getting very thick try adding a few drops of cold water to help loosen it.)
  3. Whisk in the minced ginger, garlic, and sugar. Let the ingredients get to know each other by letting the mayonnaise sit for 15-20 min before serving.

* Cannabis doses vary based on personal preference. This dose is not a recommendation on behalf of Zenabis. For more information on dosing, remember to “start low and go slow” and reference Health Canada for guidance.