Savory mushroom and kale burgers are rich in umami mushroom flavor with the texture of bulgur, almonds, and power-packed kale. These baked, plant-based burgers are best if chilled for a few hours before baking, so they are well-suited for making a day ahead.

Mushroom and Kale Burgers [Vegan]



Cooking Time




  • 1/4 cup bulgur
  • 1/2 cup almonds (raw, unsalted)
  • 1 small red onion, peeled and cut into large pieces
  • 1 pound of mushrooms, cleaned and cut into quarters
  • 3 cloves garlic, peeled and sliced or minced
  • 2 teaspoons of dried thyme
  • 2 cups of kale, roughly chopped or shredded
  • 2 tablespoons of sherry (white wine or vegetable broth)
  • 1 tablespoon of soy sauce or Tamari
  • 2 tablespoons of ground flax seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Place the dry bulgur in a small bowl and add 1/2 a cup of boiling water. Set is aside for 20-25 minutes until most of the water is absorbed.
  2. Meanwhile, place the almonds in a food processor and process them until they break down. Leave them there as that’s where you’ll be adding the rest of the ingredients.
  3. Heat a skillet over medium heat. Then add the onions and quartered mushrooms. Sauté the ingredients until the onions are soft and the mushrooms start releasing their moisture. This should take about 5 minutes.
  4. Add the garlic and thyme. Stir for about 30 seconds. Then add the kale.
  5. Stir the ingredients until the kale softens and the moisture from the mushrooms has started to dissipate.
  6. Add the sherry and soy sauce to deglaze the pan. Stir the ingredients for a few minutes until the pan is relatively clean on the bottom and the liquid has dissipated.
  7. Sprinkle the skillet with the ground flax seeds and mix them in. This helps to soak up any remaining moisture.
  8. Take the skillet off the heat, returning to the bowl of soaking bulgur. Drain the bulgur into a fine mesh strainer and squeeze out the water. Add the bulgur, the ingredients from the skillet, salt, and pepper to the food processor.
  9. Process the ingredient for about 30 seconds to break up the larger pieces. After that, use the pulse feature to continue blending. You don't need the mixture to be perfectly smooth. Think blending with texture.
  10. Line a baking tray or large baking dish with parchment paper. Divide the burger mixture into 4 – 6 equal portions and form burger patties. Place the burgers on the tray, separated.
  11. The burger patties will be very soft, so handle them carefully. Place the burgers in the refrigerator and allow them to set up for 1 – 2 hours.
  12. To bake the burgers preheat the oven to 400°F Place the burgers on the tray in the oven and bake them for 30 minutes. Check that the burgers are firm in the middle and brown on top. If they are, then gently slide a spatula under the bottom of one of the burgers. If it is stuck to the bottom of the pan, then let the burgers bake for another 5 minutes before flipping them.
  13. After flipping the burgers, bake them for another 15 minutes until they are firm in the middle and brown.