Kale, Chickpea and Quinoa Burgers

 
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Serves: 6
 
Prep Time: 40 minutes
 
Cook Time: 15 minutes
 

What You Need

Collard Slaw

  • 1/4 cup apple cider vinegar
  • 2 tablespoons country Dijon mustard
  • 1 tablespoon honey or sugar
  • 1/3 cup avocado or extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 small red onion, thinly sliced
  • 1 small bunch (about 4 ounces) collard green leaves, thinly shredded
  • 1/2 small head (about 5 ounces) purple cabbage, thinly shredded

 Burgers

  • 1 can (15 ounces) chickpeas, drained and rinsed, liquid reserved
  • 1 cup (8 ounces) Nature’s Greens® Kale
  • 8 ounces baby Portobello mushrooms, roughly chopped (stems are OK)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 large shallot, finely chopped
  • 1 tablespoon low-sodium soy sauce
  • Freshly ground pepper
  • 1 packed cup cooked tri-color quinoa
  • 1-1/2 cup seasoned panko breadcrumbs
  • 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 6 seeded buns, split
  • Chipotle mayo, pepper jack cheese, collard slaw and mashed avocado, for serving

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What You Do

  1. Prepare the slaw: soak red onion in cool water for 10 minutes; drain well. In a medium bowl, whisk together vinegar, mustard, honey and oil. Season with salt and pepper. Fold in collards and cabbage and taste. Adjust seasonings if needed—it should be bright and tangy. Chill slaw until ready to serve. This can be prepped a few hours ahead. 
  2. To make the burgers: pulse beans, kale, mushroom and a drizzle of chickpea liquid in a food processor until roughly chopped—no need for it to be totally smooth. Some fully processed, large pieces and whole chickpeas are good. Do this in batches if your processor is small.
  3. Heat a large cast iron or nonstick skillet over medium heat. Add 1 tablespoon of oil. When shimmering, add shallot and cook until soft and fragrant, 2-3 minutes.
  4. Add the chickpea, kale and mushroom mixture to the pan. Follow with soy sauce and stir to mix it all together. Cook, stirring once in a while, about 3 minutes, until everything begins to soften and mushrooms take on some color. Season with a few generous grinds of black pepper. Pour the chickpea mixture into the same bowl to cool, about 10 minutes. Wipe down the pan and remove from the heat.
  5. When cool enough to handle, fold quinoa, panko, vinegar and crushed red pepper into the chickpea mixture. Fold in the rest of the reserved chickpea liquid. Taste and adjust seasoning with salt and pepper. Use a heaping ½ cup measure to portion out each burger. With damp hands, shape into 6 patties about 4” in diameter and ¾” thick.
  6. Heat the same pan over medium heat. Add remaining 1 tablespoon oil and swirl to coat the pan. Cook burgers until nicely browned and golden, about 3 minutes on each side. If meal prepping ahead, the burgers can be cooked, cooled, wrapped and refrigerated or frozen at this point and re-heated in a non-stick skillet to serve.
  7. To assemble burgers: lightly toast buns and spread with a bit of chipotle mayo. Top with burger patty, melted cheese, slaw and mashed avocado to serve.

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