These vegan burgers are full of flavor and are very satisfying. They’re so simple to make and great on any night of the week. Use the heels of gluten free bread the breadcrumbs. They tend to be drier, so freezing them until you have enough for it is great and you don’t have to feel like you’re wasting anything.
As you can see, there aren’t too many ingredients in these burgers.
Place all the ingredients into the food processor and blend until it is in a form-able consistency.
Form into 4-6 patties depending on the desired size. I used homemade aioli for them; get the recipe for that HERE.
Kale & Chickpea Burger
- 1-15 ounce Can Chickpeas drain & reserve liquid
- 2 Cups Kale chopped
- 1 1/2 Cups Gluten-Free Bread Crumbs add more if needed
- 1 Bulb Roasted Garlic
- 1/2 Cup Basil packed
- 2 Tblsp Lemon Juice
- 1 Habanero
- 1/4 Cup Water
- 4 Gluten-Free Hamburger Buns
- 1 Tblsp Roasted Garlic Vegan Aioli
- 1 Tomato
- 4 Leaves Lettuce
Roast bulb of garlic at 400F/204C for 40 minutes.
Toast the Gluten-Free bread and pulse it in the food processor to make your breadcrumbs.
Put all the ingredients in the food processor and blend until it is the desired consistency.
Form into patties and pan-fry approximately 4 minutes per side depending on the patty size.
Top with Roasted Garlic Vegan Aioli and desired toppings. The link to the aioli is in the blog above.