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Recipe Collection

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White Bean and Kale Burgers

White Bean and Kale Burgers Related:   gluten-free, low-fat, pareve, rice & grains, vegan, vegetarian

Prep time: 30 minutes

Cook time: 45-50 minutes

Yield: 6 servings

Homemade bean-based veggie burger recipes are easy to find online. This recipe is unique with its addition of chopped kale, which boosts nutrition and flavor! I like to double the recipe and freeze the baked burgers to have on hand for a quick lunch or light dinner.


  • 2 tablespoons sunflower seed oil (or another neutral oil)
  • ½ red onion, diced (approximately 1 cup)
  • 3 cups green kale leaves, center rib removed, washed and dried
  • 2 scallions, finely chopped (approximately 1/3 cup)
  • 2 cans white beans, rinsed and drained
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup oats
  • 2 teaspoons freshly squeezed lemon juice
  • To serve: Hamburger buns, Creamy Kale Sauce, sliced red onion


  • Heat sunflower seed oil in a large skillet over medium-high heat. Once hot, add the onion and sauté until beginning to soften, 3 to 5 minutes. Rip the kale leaves into 2-inch pieces and add to the pan with the onion. Continue to sauté until the leaves are wilted and the onions have started to brown on the edges.  Remove from the pan to the bowl of a large food processor, allowing the kale-onion mixture to cool for 15 minutes.
  • Add the scallions and white beans to the bowl of the food processor. Pulse a few times to mix the ingredients together. Add spices and remaining ingredients to the food processor and continue to pulse until the ingredients come together, but keep it chunky! Taste the mixture and adjust seasonings, if needed. Remove to a bowl, cover and chill for 30 minutes.
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Use a 3-inch ring mold to form burgers. Place the ring mold on the lined baking sheet and fill with a heaping ½ cup of the white bean-kale mixture. Pack the mixture into the mold, smoothing the top with the back of a spoon. Repeat with the remaining mixture. Bake for 30 minutes. Carefully flip the burgers over (they are delicate!) and continue to bake for an additional 15 to 20 minutes. The edges will be golden and crispy.
  • To serve, place a burger onto a hamburger bun, top with a heaping spoonful of Creamy Kale Sauce and a few slices of red onion (and any other toppings you’d like).
  • Notes:
    • Once baked and cooled, burgers keep well in the refrigerator (in a sealed container) for 3 to 4 days; reheat gently to eat, or enjoy at room temperature.
    • Serve the burger on top of a salad instead of on a bun, if desired.

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