Winter Kale and Chickpea Burger with Lemon-Soy Dip

Savory burger patties made from chickpeas and kale, fried until crispy on the outside and hearty inside, served with a creamy lemon-soy dip. A warming winter dish that also wins over meat eaters.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 240 g Chickpeas, drained
• 100 g Kale
• 1 pc Onion
• 1 pc Garlic clove
• 40 g Rolled oats
• 1 tbsp Ground flaxseed
• 3 tbsp Water
• 2 tbsp Cooking oil
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• Salt
• Pepper
• 150 g Plain soy yogurt
• 1 pc Lemon (juice)
• 1 tsp Maple syrup
• 2 pc Whole grain burger buns
• 4 pc Lettuce leaves
• 1 pc Tomato

Method

1. Drain the chickpeas. Wash the kale, remove the tough stems and finely chop. Finely dice the onion and garlic.
2. Stir the ground flaxseed with water and let it soak for about 5 minutes.
3. Heat 1 tbsp oil in a pan, sauté the onion and garlic for 3 minutes. Add the kale and cook for 4 minutes until it wilts. Let cool.
4. Coarsely mash the chickpeas with a fork and mix with the kale, oats, flaxseed gel, paprika powder, cumin, salt and pepper. Let the mixture rest for 4 minutes, then shape into 4 flat patties.
5. Heat the remaining oil in the pan and fry the patties over medium heat for 4 minutes per side until golden brown.
6. Stir the soy yogurt with lemon juice, maple syrup, salt and pepper.
7. Halve the buns and toast briefly in the pan or in the toaster. Slice the tomato and wash the lettuce.
8. Assemble the burgers: bottom bun, lettuce, patty, tomato slices, lemon-soy dip and top bun.