Cooking Instructions
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Step 1
In a blender or food processor, place the
Chickpeas (1 can)
,
Canned Red Kidney Beans (1 3/4 cups)
,
Kale (1 cup)
,
Paprika (1 tsp)
,
Cayenne Pepper (1/4 tsp)
,
Ground Cumin (1 tsp)
,
Lemon (1)
,
All-Purpose Flour (3 Tbsp)
,
Sea Salt (to taste)
, and
Sesame Oil (2 Tbsp)
and pulse until combined, but not smooth. You want some texture.
Step 2
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.
Step 3
In a large frying pan, heat more sesame oil. Fry the patties for 2 minutes on each side, until golden brown.
Step 4
In a medium bowl, combine
Greek Yogurt (3 Tbsp)
,
Tahini (1/2 Tbsp)
,
Honey (1/2 Tbsp)
,
Paprika (1/2 tsp)
,
Sea Salt (to taste)
, and
Ground Black Pepper (to taste)
. Mix well.
Step 5
Place a nice dollop of the tahini sauce on the base of each of the
Whole Wheat Hamburger Buns (4)
and spread to the edges.
Step 6
Top with the burgers,
Sun-Dried Tomatoes (1/2 cup)
,
Red Bell Peppers (1/4 cup)
, a few pieces of
Lettuce (1 head)
, another dollop of sauce if you like, and then the bun tops.
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