In a blender or food processor, place the Chickpeas (1 can), Canned Red Kidney Beans (340 gram), Kale (1 cup), Paprika (1 teaspoon), Cayenne Pepper (1/4 teaspoon), Ground Cumin (1 teaspoon), Lemon (1), All-Purpose Flour (3 tablespoon), Sea Salt (to taste), and Sesame Oil (2 tablespoon) and pulse until combined, but not smooth. You want some texture.
On a lightly floured surface, divide the mixture into 4 equal pieces and shape them with your hands into round patties, about 2 centimeters thick. Pop them on a plate and place them in the fridge for 10 minutes to firm up.
In a large frying pan, heat more sesame oil. Fry the patties for 2 minutes on each side, until golden brown.
In a medium bowl, combine Greek Yogurt (3 tablespoon), Tahini (2 teaspoon), Honey (2 teaspoon), Paprika (1/2 teaspoon), Sea Salt and Pepper (to taste). Mix well.
Place a nice dollop of the tahini sauce on the base of each of the Whole Wheat Hamburger Bun (4) and spread to the edges.
Top with the burgers, Sun-Dried Tomatoes (1/2 cup), Red Bell Pepper (1/4 cup), a few pieces of Lettuce (1 head), another dollop of sauce if you like, and then the bun tops.