Baked or Sautéed Kale, White Bean and Sunflower Seed Burgers GF

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  • RECIPE SOURCE Kitchen on Fire


  • 1 bunch Curly Kale or Swiss Chard, blanched in salted boiling water for about 10 seconds, and drained well
  • 1 15oz can Cannellini or Northern Beans, drained and rinsed
  • 8 tbsp chickpea, or any gf flour, more if needed
  • 1/2 cup Sunflower Seeds, lightly toasted
  • 2 Tbsp Hemp Seeds
  • 1/2 cup Fresh Basil Leaves
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • ¼ tsp Cayenne Pepper, optional
  • 4-8 cloves Garlic, minced
  • 1 egg, or Egg Replacer
  • 2 Tbsp Lemon Juice
  • To taste Salt and Pepper
  • 1 Tbsp Olive Oil for brushing the tray
  • For serving
  • 6 burger bun, or GF
  • 6 lettuce leaf, cut to bun size
  • 2 medium tomatoes, sliced 1/4 inch
  • 1 red onion, sliced thin, raw or sautéed
  • 4-6 Tbsp Mustard/Ketchup/Mayo
  • red onion, sliced thin
  • mayo

Cooking Instructions

If Baking, pre-heat the oven at 425F

Place kale/chard leaves into a food processor, along with the beans, 4-6 Tbsp of chickpea flour, sunflower seeds, basil, paprika, cumin, garlic, and lemon juice. Pulse a few times until well blended but still coarsely ground. Add more chickpea flour, if needed, to get the patties to shape.

Season the mixture with salt and pepper to taste. Shape the mixture into 4-6 patties.
They will be much better if they rest for about 30m before cooking.


Baked: Place the patties on a lightly oiled tray. 7min on one side they flip and cook for another 5min, or until light golden.

Sautéed: Over medium heat, add oil to a medium skillet. Working in batches, if needed, place patties into a skillet and cook until browned, about 3-4 minutes. Flip and cook until browned, about 3-4 minutes more. Repeat until all the patties are cooked.

Serve with the buns, a slice of tomato, some of the romaine salad and toppings of choice.