Here’s a burger your mouth, belly and heart can all agree upon! Best part? These mushroom kale burgers hold together fabulously whether you want to enjoy them oil-free with Avocado Pesto topping, or grilled (with a touch of oil).

Gluten free, plant-based and vegan, allium free (no onions, no garlic), nut free, soy free, corn free, 100% whole food based, and easily nightshade free as well!

Let’s begin! Jump to Recipe

Mushroom Kale Burgers

Rinse and strain the overnight-soaked whole masoor lentils. Run through the food processor into finely ground pieces.

Clean the mushrooms. Finely chop or food process half the mushrooms and coarsely chop the other half.

Finely chop or food process the kale to tightly pack about 1 cup (about 2 cups coarsely chopped).

Combine the ingredients, shape into patties and place into the steamer. To make veggie “no-meat” balls, shape the mixture accordingly and continue to the next step.

Steam 12 minutes. Let rest for 5 minutes. Gently remove the patties with a spatula and transfer to a parchment lined plate. Let cool until they can easily be handled. Re-shape as needed.

Note: The patties will firm up and darken a bit as they cool to room temperature.

Once cooled to room temperature, the patties can be served as-is, refrigerated in a sealed container, or even brushed with oil and grilled or sauteed with prior to serving.

Avocado Pesto:

Add basil, lemon juice, avocado, salt and water to your food processor. Run until it achieves the desired consistency. Serve immediately since avocado discolors over time.

Print Recipe

Mushroom Kale Burgers with Avocado Pesto

Here's a burger your mouth, belly and heart can all agree upon! Best part? You can enjoy these completely oil-free as burgers or as veggie "no-meat" balls!

Prep Time10 mins

Cook Time12 mins

Resting Time5 mins

Course: Dinner, Lunch

Cuisine: American

Keyword: allium free (no onions, no garlic), burgers, gluten-free, oil free, Plant-based and vegan

Servings: 4

Calories: 398kcal

Ingredients

Sage Mushroom Kale Burger

• 1.5 cups soaked whole masoor lentils 3/4 c dry
• 10 oz mushrooms, divided half finely chopped/food processed, half coarsely chopped
• 1 cup kale, finely chopped or run through a food processor
• 0.5 cup gluten free flour, ground dry oats
• 1 tbsp fresh sage, minced about 8-10 leaves, or about 1 tsp dry sage
• 2-3 tbsp tomato paste substitute sweet potato puree for nightshade free option
• 0.5 tsp dry mustard seed powder
• 1 tsp lemon juice to taste
• 1 tsp salt to taste

Avocado Pesto

• 1 ripe avocado
• 4 oz fresh basil
• 1/4 cup water
• salt to taste
• lemon juice to taste

Instructions

Sage Mushroom and Kale Burger

• Rinse and strain the whole, soaked masoor. Run through a food processor to grind into a fine texture.
• Finely chop/ food process half the clean mushrooms and coarsely chop the other half. Finely chop / food process the clean kale. Mince the fresh sage.
• Combine the ground masoor, kale and mushrooms to a medium bowl. Add sage and remaining burger ingredients. Taste and add salt and lemon juice as needed. Form into patties.
• Preheat the steamer. Place the burger patties carefully inside. Steam cook for 12 minutes. Turn off heat and let rest for 5 minutes.
• Carefully remove the patties, transfer to a parchment lined baking sheet or plate, and let cool to room temperature. The patties will firm up and darken in color a bit as they cool. Once cooled, they can be served as-is, refrigerated, grilled or sauteed. Please be sure to brush oil onto both sides of the patties before grilling or sauteeing.

Avocado Pesto

• Add all pesto ingredients into a food processor and process into the desired consistency. Serve immediately to avoid browning that naturally occurs in avocado.

Tried this recipe or just have something fun to share? I’d love to hear about it. 🙂