Posted on March 1 2018
The ultimate veggie burger recipe! A vegan, vegetarian, dairy free, healthy and wonderfully flavourful patty made with chickpeas, kidney beans, kale, spices, sesame oil and flour. These Ultimate Chickpea Kale Bean Burgers are easy to make, satisfying and incredibly tasty!
Served in a lovely fresh wholewheat burger bun and topped with your choice of healthy accompaniments = THE BEST, HEALTHIEST VEGGIE BURGER EVER!
They taste spicy, with a robust chickpea, bean flavour, and an almost creamy texture with a crispy crust.
I like my Ultimate Chickpea Kale Bean Burgers nestled on toasted buns, with a generous dollop of Paprika Tahini Burger Sauce (recipe included!), and topped with thinly sliced red bell peppers, sun-dried tomatoes and cos lettuce.
YUM yum yum, I could seriously eat one of these burgers per day. One day, one burger, forevs. Me = Happy, satisfied, nourished. Job well done.
You will also love my Hearty Black Pepper Mushroom Chickpea Soup, Clean Eating Cucumber Mint Chickpea Salad, Couscous Stuffed Gem Squash With Roasted Chickpeas, Smashed Chickpea Avocado Chicken Salad, No Knead Multi-Seed Potato Bread, Simple Zucchini Feta Soda Bread, Completely Healthy Banana Bread, Honey Butternut Carrot Bread.
These burgers can be made gluten free by using g-free flour, and they are naturally vegan and vegetarian. They bind brilliantly and don’t crack or break apart at all.
How to cook them? They can be fried in a little sesame or coconut oil to golden gorgeousness in just 4 minutes, or they can be dry baked, or grilled with a little oil. They freeze well and can be stored in an airtight container in the fridge for a few days, just warm them up before eating.
How to make Ultimate Chickpea Kale Bean Burgers at home, from scratch:
- Simply pulse all the ingredients together in a food processor or blender until binding but not smooth
- Form into a ball and slice into 4, press each piece into a neat patty with your hands
- Fry, bake or grill until golden and cooked through
- Assemble on a burger bun with healthy accompaniments
- Serve, eat and savour every scrumptious bite!
They couldn’t be easier, quicker or more delicious!
Alternatively they can be served in pita breads, wraps, on a green salad tossed with olive oil and lemon, with half an avocado on the side (YUM!), or enjoy as a quick snack all on its own.
I’m imagining how amazing these burgers would be topped with avocado and my Favourite Homemade Tasty Tomato Salsa!
Please try it and tell me ALL about it.
These burger patties are particularly good for you because they’re packed with protein and fibre from the chickpeas and kidney beans, making this a perfect post workout meal. Loaded with minerals and vitamins from the kale, and a good dose of sesame oil, paprika, cayenne pepper and cumin.
You simply have to try the Ultimate Chickpea Kale Bean Burgers recipe very very soon! I can’t wait to hear how yours turn out, and what everyone thinks of them!
An easy vegetarian and vegan burger recipe alternative, quick and easy to make in a blender, they cook in 4 minutes flat, and can be easily adapted for most diets. They’re spicy, filling and incredibly delicious!
- FOR THE BURGERS:
- 400 g can chickpeas , drained and rinsed
- 340 g kidney beans , drained and rinsed
- 1 cup kale , no stalks
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- Zest of 1 lemon
- 3 tbsp plain flour, heaped , extra for dusting
- sea salt, to taste
- 2 tbsp sesame oil , or olive oil
- FOR THE TAHINI SAUCE:
- 3 tbsp Greek yoghurt , or plain yoghurt
- 2 tsp tahini , heaped
- 2 tsp honey
- 1/2 tsp paprika
- sea salt and ground black pepper, to taste
- TO ASSEMBLE:
- 1 small head lettuce of your choice
- 1/2 cup sun-dried tomatoes
- 1/4 cup red bell pepper , finely sliced
- 4 wholewheat burger buns , toasted if you like (you will like!!)
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TO MAKE THE BURGERS:
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Place the chickpeas, kidney beans, kale, paprika, cayenne pepper, cumin, lemon zest, flour, salt and sesame oil in a blender or food processor and pulse until combined but not smooth (you want some texture).
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On a lightly floured surface, divide the mixture into 4 equal pieces and shape them with your hands into round patties, about 2cm thick. Pop them on a plate and place them in the fridge for 10 minutes to firm up.
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In a large frying pan, heat the sesame oil and fry the patties for 2 minutes on each side, until golden brown.
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Meanwhile, prepare your tahini sauce and toast the burger buns (optional).
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TO MAKE THE TAHINI SAUCE:
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In a medium bowl, combine all the ingredients and mix well.
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TO ASSEMBLE:
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Place a nice dollop of the tahini sauce on the base of each bun and spread to the edges. Top with the burgers, sun-dried tomatoes, sliced red pepper, lettuce leaves and another dollop of sauce if you like and then the bun tops.
- This recipe looks long, but it’s really very quick and easy! When you have made the burgers once, you will only need to glance at the recipe the next time.
- These burgers can be baked, just place them on a baking sheet and bake them at 180°C (350°F) for 10 minutes or until golden, or grill them with a little oil at your next braai / barbeque.
- They go well with any accompaniments, so go crazy and add all your favourite healthy toppings!
Please note: The calories stated are for the burgers only and not the toppings.
