205 Denali Pass Drive Suite B Cedar Park, Texas 78613
+1 737-209-0551

Veggie Burger


  • 4 cups dried chickpeas, soaked overnight
  • 1 cup flaxseed meal
  • 2 Tbsp. chia seed
  • 3 tsp. ground cumin
  • 4 cups chopped kale, stems removed
  • 1-1/2 cups diced yellow onion
  • 1/4 cup chopped fresh parsley
  • 6 cloves garlic, minced
  • 6 Tbsp. water
  • 4 Tbsp. tahini
  • 1 Tbsp. lemon zest
  • 1/8 cup lemon juice
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • Avocado slices, to top

Spicy Tahini

  • 1/4 cup tahini
  • 1/8 cup sriracha

Rainbow Slaw

  • Shredded cabbage
  • Shredded purple cabbage
  • Shredded carrots



  1. In small bowl, combine flax and water to make flax “egg.” Set aside for a few minutes to thicken.
  2. In pan over medium heat, sauté onion and garlic until translucent, about 6 minutes. Mix in kale and remove from heat.
  3. In food processor or high-speed blender, pulse chickpeas until half are ground and half are slightly chunky.
  4. In large bowl, combine chickpeas, flax “egg” and remaining ingredients. Fold in kale mixture and adjust spices to taste.
  5. Wrap mixture in plastic wrap and chill in fridge for 20 minutes.
  6. Preheat oven to 375 degrees F. If crispy burgers are desired, melt coconut oil on parchment paper in oven.
  7. Remove mixture from fridge. Scoop out 1/3 cup for each burger and place on baking sheet. Bake on center rack for 35-40 minutes, flipping over halfway through.
  8. Prepare sauce. In a small bowl, mix ingredients until incorporated.
  9. Prepare slaw. In a large bowl, mix ingredients.
  10. To serve, toast buns and layer burgers, rainbow slaw, avocado and sauce.


Dried chickpeas will expand when soaked, so be sure to use a large container and add extra water throughout soaking, if necessary.

Want more kale? Try these burgers with Kale Slaw instead of Rainbow Slaw.