I love kale for its vibrant color, super nutrients, and amazing health benefits.
But I must admit I’m not a big fan of plain kale, nor are my kids. Except for the crispy kale chips which my kids and I absolutely adore!
But when kale is in season I like to incorporate it as often as possible into stews, soups, and smoothies… or these delicious kale-quinoa burgers.
I discovered this recipe a while ago when a friend of mine tipped the Dutch blog Yellow Lemon Tree. It’s quite popular here in The Netherlands and bursting with creative burger recipes such as black bean burgers, beetroot-chickpea burgers, or even quinoa-banana burgers (which I’ve never tried by the way).
What makes these veggie burgers super healthy?
Quinoa. This little seed, once called “the gold of the Aztecs”, has exceptional health benefits and is gluten free. It’s one of few complete plant based protein sources (meaning it provides all of the 9 essential amino acids), and an excellent source of dietary fiber. It’s also high in minerals like manganese, magnesium, iron, copper, and phosphorus and contains good levels of vitamin E and B2. Learn how to make it here.
Kale. Kale is a true superfood also called queen of all greens. Read all about the health benefits of kale and how to get your kids to eat it more often.
Goat cheese. Apart from making these burgers hold together and giving them this extra creaminess, I love the subtle taste of goat cheese in these burgers. Goat cheese is a great protein source and it provides healthy fats, calcium and other essential nutrients such as B-vitamins, copper, and phosphorus. It also supplies probiotics (the good gut bacteria) which is essential for good health and a strong immune system. As a bonus, goat’s milk or cheese is easier to digest than cow’s milk or cheese.
These delicious burgers are:
10 min (+20 for quinoa)
½ cup (100g) uncooked quinoa
1 cup (70g) kale, chopped
2 scallions, green and white part chopped
1 garlic clove, crushed
100g (3.5 oz.) soft goat cheese
½ (50 g) cup oats
Salt & pepper to taste
Tip: Double up the quantities because these burgers freeze well.
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Side dish options:
Start by cooking the quinoa. I usually do this the day before or on the weekend.
In a large bowl mix all the ingredients (quinoa, kale, scallions, garlic, egg, goat cheese, salt & pepper). I use my hands to mix everything evenly. If you have the time, leave the mixture to set for about 10 minutes.
Form 5-6 burgers with your hands.
Heat olive oil in a pan and bake the burgers on both sides for a few minutes until they’re brown and crispy on the sides.
Serve with any of the side dishes above or whatever you feel would pair well with these burgers.
Recipe slightly adapted from Yellow Lemon Tree.