Sometimes, you just need a good burger and fries. Look no further than these protein-packed and flavorful curry, chickpea, kale burgers. Make extra sweet potato fries to have for later. You deserve that.
Protein-Packed Curried Chickpea and Kale Veggie Burgers [Vegan, Gluten-Free]
Serves
4 burgers
Ingredients You Need for Protein-Packed Curried Chickpea and Kale Veggie Burgers [Vegan, Gluten-Free]
For the Burgers:
- 3 tablespoon olive oil, divided
- 1 cup yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups cooked chickpeas, rinsed
- 2 cups kale, stem removed, rinsed, and chopped
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sunflower seeds
- 1/2 cup instant oats
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon pepper
- 1 teaspoon salt
For the Roasted Garlic Hummus:
- 1 head garlic
- 2 cups cooked chickpeas, rinsed
- Juice of 1 lemon
- 2 teaspoons curry powder
- 1/4 cup fresh parsley
- 1/2 teaspoon salt
- 1/4 cup full-fat coconut milk
- 2 tablespoons olive oil
For the Toppings:
- 4 burger buns, toasted (gluten-free if needed)
- Romaine lettuce
- Mushrooms, sliced and sautéed
- Pickled red onions
- 1 avocado, sliced
For the Oven-Baked Sweet Potato Fries:
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
How to Prepare Protein-Packed Curried Chickpea and Kale Veggie Burgers [Vegan, Gluten-Free]
To Make the Burgers:
- Heat 1 tablespoon of olive oil in a cast iron pan (or a regular sauté pan). Sauté the minced garlic and chopped onion together to caramelize.
- Meanwhile, in a food processor, combine the chickpeas, kale, lemon juice, sunflower seeds, oats, spices, and remaining 2 tablespoons of olive oil. Add the caramelized garlic and onions and pulse until the mixture is smooth and comes together enough to mold into a patty.
- Form four patties out of the chickpea mixture. Lightly re-oil your sauté pan and cook the patties over medium heat for 3 minutes on each side or until they brown on the bottom.
To Make the Hummus:
- Roast your garlic. In a food processor, combine chickpeas, lemon juice, curry powder, parsley, and salt. Pulse.
- While processing the chickpeas, pour in the coconut milk and olive oil. Continue to pulse until smooth. For a smoother consistency, add more olive oil.
To Make the Oven-Baked Sweet Potato Fries:
- Preheat oven to 450°F. Line a sheet pan with foil and spray with non-stick cooking spray.
- Peel the sweet potatoes if you prefer skinless fries. Cut the potatoes into 1/4-inch thick strips.
- Place the strips in a bowl and toss with olive oil, salt, pepper, and cayenne until coated.
- Spread seasoned fries in an even layer on the sheet pan. Bake for 20-30 minutes until crisp, tossing occasionally.
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About The Author
Jessica Bose
See My RecipesI’m Jess. I’m a baker and blogger behind A Little Baker. I love making food and sharing playlists with the world from my little apartment in Los Angeles. Seven years ago, I made a leap across the country to attend culinary school. This blog began as a documentation of my school work during my first year. Since then, I've developed an affinity for veganism and a knack for adapting and creating new recipes. I view every edible concoction as a science experiment.
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