Kale and Quinoa Burgers

Strong Roots Copycat Recipe

Black kale and quinoa burgers are easy to make and they are delicious. 

Oh my goodness, I've gone all healthy on myself and I'm all into kale, and spinach too!

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases but of course, at no extra cost to you.

*Post updated January 2023

The spinach thing started a while ago when I made conjured up my Cheesy Stuffed Peppers and half the time Paul (the husband) doesn't even know he's eating it!

Oh yes, I've been hiding it in his dinner. Chopped up really finely and added to fresh tomato pasta sauce along with mushrooms which he also doesn't like and claims he will not eat.

If they're chopped up really tiny I've discovered he doesn't even know he's eaten them! 😉

Really tasty and packed full of goodness my invention of these burgers was a success. A great way to hide veg for kids and fussy eaters; yes there are also carrots hidden in my burgers.

This is my copycat recipe of Strong Roots Kale and Quinoa Burgers which are so good. Anyway, I read the ingredients and made them myself!

Ingredients

• 60g Quinoa – cooked and cooled

• Cooking Spray of your choice - I used Rapeseed

• Sea salt

• 1 large carrot – peeled and halved lengthways

• 1 medium onion – peeled and quartered

• Dark soy sauce

• 1 x tin cannellini beans in water - drained well

• 80g Cavolo Nero or regular kale - stalks removed - rinsed and drained well

• a pinch of each of the following: Black pepper, Ground ginger, Garlic granules, Curry powder

Cavolo Nero

Is a variety of kale (also known as black kale) that is low in saturated fat, very low in Cholesterol and is a good source of Vitamin A and C and Vitamin B6 among a whole list of other stuff.

Quinoa is also good for you; it's high in protein, contains all nine essential amino acids and it's gluten-free too.

Back to my kale, quinoa and cannellini burgers. Instead of adding potato, I used cooked quinoa (pronounced keen-wa) and cannellini beans. 

Use the pulse setting to blend. Tip the mixture into a large bowl and add the cooked and cooled quinoa.

Mix together using your hands and then shape them into burgers place them onto a non-stick tray and cover them with cling film. 

*Important - Put the burgers into the fridge to firm up before cooking.

Or of course, at this stage, you could freeze them. I suggest open freeze them (as they are) separating them on a tray and uncovered.

Once frozen you will need to put them into freezer bags.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

kale and quinoa burgers, vegetarian burgers, kale and quinoa burgers strong roots, copy cat recipe,

Vegetarian, Burgers,

English

Yield: 4-6

Author: Jan Bennett

Kale and Quinoa Burgers - Strong Roots copycat recipe

Surprisingly tasty and packed full of goodness my invention of these burgers was a success. A great way to hide veg for kids and fussy eaters; yes there are also carrots hidden in these burgers!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 60g Quinoa – cooked and cooled
• Frylight Cooking Spray of your choice – I used Rapeseed
• Sea salt
• 1 large carrot – peeled and halved lengthways
• 1 medium onion – peeled and quartered
• Dark soy sauce
• 1 x tin cannellini beans in water and drained well
• 80g Cavolo Nero or regular kale – stalks removed - rinsed and drained well
• A pinch of each of the following:
• Black pepper, Ground ginger, Garlic granules, Curry powder

Instructions

Preheat your oven to 180°C/350°F or Gas 4

1. Start by cooking the quinoa (see packet instructions) and once cooked drain well and set aside.
2. Pop the prepared carrot and onion onto a non-stick baking tray (or line with non-stick foil) and spray with just 1 or 2 sprays of Frylight and sprinkle with a pinch of sea salt.
3. Then into the oven for about 25 minutes turning halfway through – take care not to burn them.
4. Once they’re nice and soft allow them to cool.
5. Put the cooked veg into a blender along with the drained cannellini beans, black pepper, ground ginger, garlic granules, and curry powder.
6. Now heat up a large frying pan and add the drained kale along with a couple of splashes of soy sauce.
7. Stir fry just for a minute until the kale wilts then remove from the pan and allow it to cool before adding to the blender with the other ingredients along with ½ a teaspoon of dark soy sauce.
8. Use pulse setting to blend. Tip the mixture into a large bowl and add the cooked and cooled quinoa.
9. Mix together using your hands and then shape into burgers and place them onto a non-stick tray and cover with cling film.
10. Put the burgers into the fridge to firm up before cooking. Or of course, at this stage, you could freeze them.
11. I suggest open freeze them (as they are) separated on a tray and uncovered. Once frozen you will need to put them into freezer bags.
12. To cook the burgers all you need to do is spray a frying pan with 2 sprays of Frylight and pop it onto the heat.
13. Once the cooking spray has turned clear you can add your burger/s and cook over medium heat for a few minutes on each side.
14. Once they are piping hot serve straight away with whatever you fancy.

Did you make this recipe?

@aglugofoil # aglugofoil