It’s been awhile since I’ve shared a veggie burger recipe so I’m excited to finally get this baby out there!
My favorite thing about veggie burgers is that you can literally make them with any vegetable! It’s such a good way to get your veggies in while still eating something exciting and satisfying. This Kale Burger is made with caramelized onions, a generous amount of kale (obviously!) and just the right amount of seasonings to make it absolutely scrumptious! It’s layered with my Homemade Almond Mayos starting with my Spicy Almond Mayo, then my Basic Almond Mayo and, lastly, my Lime Cilantro Almond Mayo. They give this already delicious burger so much flavor and makes every bite as exciting as the first!
Tried this recipe and liked it? Don’t forget to share with me! Tag @bunnysbite on Instagram and Facebook and make my day! (:
Kale Burger (V/GF)
This hearty veggie burger is tender on the inside, crisp on the outside and packed with healthful flavors.
Ingredients
- 1 tbsp olive oil
- half a medium white or yellow onion , thinly sliced
- 1 can chickpeas , drained and rinsed
- chopped kale (tightly packed)
- 1 head roasted garlic *see notes
- 1/2 cup gluten-free breadcrumbs
- juice from 1 lemon
- 1 tbsp vegan mayo (I use Follow Your Heart's brand)
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (I like to use smoked paprika, but regular paprika is fine too!)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp cayenne
- dash or more of red pepper flakes *optional
Instructions
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Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set Aside.
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Heat oil in a frying pan over medium heat. Swirl to coat.
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Add sliced onions and cooking until caramelized, about 7 minutes.
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In a food processor, add all of the ingredients and process until fully combined.
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Let mixture chill in the refrigerator for 20 minutes.
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Form mixture into 4 equal sized parties and place on the prepared baking sheet.
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Bake for a total of 40 minutes, flipping halfway though.
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Assemble burgers and enjoy!
Recipe Notes
To make roasted garlic, cut of the top half (about 1/4 inch of the head) and remove skins by simply rubbing the bulb of garlic with your hands. A little skin left on is fine! Place garlic bulb on a piece of foil and drizzle with a little olive oil. Roast in the oven at 400 degrees F for 40-45 minutes. When they are done, the garlic will be caramelized and you will be able to easily squeeze it out of the bulb.
Almond Mayo (Basic, Lime Cilantro, Spicy and Curry Mayo) (V/GF)
These vegan mayos are a perfect condiment for your favorite sandwich or as a flavorful dip! Once you taste these, you will understand why I have no desire to use "regular" oil or egg based mayo ever again!
Ingredients
Basic Mayo
- 1 raw blanched almonds soaked in water for at least 8 hours
- 3/4 cup water
- 2 1/2 tbsp fresh lemon juice
- 3/4 tsp mustard powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 3/4 cup olive oil
Lime Cilantro Mayo
- 1/2 cup basic mayo
- juice from 1 lime
- 1/2 cup fresh cilantro (tightly packed)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Spicy Mayo
- 1/2 cup basic mayo
- 1 tsp curry powder
- 1/2 tsp cumin powder
- juice from 1/2 a lime
Instructions
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Mix all ingredients together in a food processor or blender and blend until smooth. These mayos can keep in an airtight container in the refrigerator for up to a week. Enjoy!!
Recipe Notes
Store in tightly covered in the refrigerator for up to 5-7 days.
If you liked this, you’d also like my Homemade Ketchup, Homemade Ranch and my Spinach Sweet Potato Burger!
