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Happy Monday!
What’s better than carbs? Honestly, nothing. As much as I love fruits and veggies, there’s nothing better than a juicy burger to cheer me up after a long/stressful/cold day! Especially if the burger is plant-based, made out of chickpeas and kale, it is sandwiched between caramelised onions and a parsley mayo, and sits between a homemade sweet potato bun! And that’s exactly what I’ve made for you. Thank me later.
HOMEMADE SWEET POTATO BUNS + KALE BURGERS {vegan}
by Marta Giaccone
Recipe
yields 6 buns + 6 burgers
prep time: 15 mins, cook time: 50 mins, total time: 1 hr 5 mins
Sweet potato buns
>>> See recipe here <<< (I used white sweet potatoes this time but any color works)
Kale burgers
1 packed cup / 150 gr cooked kale/cavolo nero (from about 250 gr fresh kale)
2 cans cooked chickpeas
1 tbsp evo oil
lemon juice, to taste
salt
2 heaping tbsp / 20 gr hemp hearts
½ cup / 60 gr mixed nuts, chopped
1 cup / 100 gr breadcrumbs
a handful of fresh parsley, chopped
Method
- Clean the kale by removing the stem, roughly chopping the leaves and rinsing them well under running water. Steam or boil until tender.
- You can bake the burgers or cook them on the stovetop. If you choose the oven, preheat it to 350°F/180°C.
- Combine kale, 1 can of chickpeas, a pinch of salt, lemon juice and 1 tbsp evo oil in a large mixing bowl and puree with an immersion blender.
- Add the other can of chickpeas, the hemp hearts and the nuts, and mix with a fork to combine.
- Let chill in the fridge for about 1 hour, then shape into patties and coat with the breadcrumbs mixed with chopped parsley.
- Bake on a lined and lightly oiled baking sheet, or cook in a pan over medium heat, for about 30 minutes, carefully flipping halfway.
Caramelised onions
2 onions, any color
evoo
salt
1 tbsp maple syrup (or other sweetener)
Method
- Make the caramelised onions: chop onions, add 2 tbsp evoo to a pan over medium heat, add onions along with a pinch of salt, stir.
- Let cook, covered, over low heat for about 10 minutes or until translucent. Add 1 tbsp maple syrup, stir and keep cooking for 5 mins more. Remove from heat.
Parsley mayo
80 gr light vegetable oil (I used organic sunflower oil)
40 gr soy milk
2 tbsp lemon juice
a handful of fresh parsley, washed and thoroughly patted dry
pinch salt
Method
- Put all ingredients in an immersion blender glass and blend, from the bottom up, for a few seconds (don’t overdo it). The mayo should be smooth and silky (as you can see from the photos, for some reason this time it came out runny. You can never know how it will turn out! I guess it depends on the temperature of the ingredients, the milk you use and the presence of water drops).
- Cover with plastic wrap and transfer to fridge to firm up further (optional) or use as is. Store in the fridge.
Extra ingredients
tomatoes
rocket salad
