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.