A veggie burger made with real veggies. This burger is an excellent source of vitamin A & C, fiber and iron. Add chopped onions, bell pepper or shredded carrots to customize your meal.
Servings: 4 Print Recipe
Ingredients
- 1 T olive oil
- 1 tsp minced garlic
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt
- 1 bunch kale (finely chopped, no stems)
- 1 can white beans (rinsed & drained)
- 1/4 cup rolled oats
- cooking spray
Directions
- Pre-heat oven to 350° F.
- Sauté oil, garlic, red pepper flakes, salt & kale for 7 minutes.
- Mash beans w/ fork or potato masher until smooth.
- Add cooked kale & oats to mashed beans and stir until mixture holds together. Form into 4 patties.
- Mist baking sheet w/ cooking spray. Bake for 30 minutes, flipping once.
- Serve immediately or refrigerate in airtight container for up to 5 days or freeze for up to 6 months.
Nutritional Facts for Basic Kale Burger
1 patty
4
Daily Value %*
10%
6%
2%
0%
7%
10%
28%
20%
%
15%
25%
%
* Daily Value % based on a 2000 calorie diet.
dale says
This recipe is amazing. I’ve made many types of bean burgers for decades and this is my favorite! Thank you!
Joan Shappell says
I made these for the first time tonight. I added purple onion, yellow pepper and a little bit of poblano pepper. We loved them! My husband loved them! I have made the black bean veggie burgers and the beet burgers. We liked them, but the kale burger is now our favorite. Thank you!
Dawn says
Love your additions! Sounds AWESOME! Now that you know what you like best…make an extra batch to have in the freezer! Kale-riffic!! xoxoxo
Karo says
Are the oats supposed to be cooked before adding to the recipe?
Dawn says
I LOVE these burgers! Can’t wait for you to try them! So easy & delish! THE OATS ARE UNCOOKED.
Eve says
I’m making these tonight, can’t wait…I have frozen kale in the freezer … how much would I use? And, if using fresh, how much does a small bunch translate to in cups, approximately?
DJ Blatner, RDN says
You’re gonna love these kale burgers! A bunch of kale (leaves only) is about 6-8 fluffy cups. If you are using frozen..which is more compact/less fluffy…only use about 2-3 cups.
Marianne says
You can dry-saute veggies and use parchment paper on baking sheet for a no added oil option.
DJ Blatner, RDN says
Thanks for sharing those ideas! Hope you try these kale burgers….so simple & delish! xx