| 13 | 25 | 337 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 5 |
| 2 medium | Carrots (chopped) |
| 2 leaves | Kale (deveined) |
| 1 clove(s) | Garlic (crushed) |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
| 1/2 onion(s) | Sweet onion (chopped) |
| 20 leaf | Basil, fresh |
| 1 can (15oz) | Chickpeas, canned, drained |
| 1 large | Egg |
| 3/4 cup | Bread crumbs, whole wheat |
| 171 gm | Mozzarella cheese (sliced or vegan cheese) |
| 2 medium | Tomato (sliced) |
| 1 tbsp | Coconut oil |
2. Put the carrots, kale leaves, garlic clove, onion, and 10 basil leaves in the food processor.
2. Process until they are broken down, but not total mush.
3. Add the chickpeas, salt, and pepper, and pulse until the chickpeas are broken down and incorporated.
4. Stir in the egg and breadcrumbs.
5. Form the chickpea mixture into five balls and flatten them to a burger shape.
6. In an oven proof grill pan or large skillet, heat a thin layer of oil over medium high heat.
7. The burgers should sizzle when you put them in the pan. If they don't, your pan isn't hot enough.
8. Cook the burgers about 5 minutes, carefully turn them over and cook an additional 5 minutes.
9. Meanwhile, preheat your oven's broiler.
10. Add a slice of mozzarella to each burger and transfer to the oven. Broil until the cheese is melted, 2-3 minutes.
11. Top each burger with 2 basil leaves and a tomato slice.
Enjoy!
To make this recipe dairy free - replace mozzarella cheese with vegan cheese
| Grain | 0.5 |
| Meat Alternative | 0.6 |
| Milk Alternative | 0.7 |
| Vegetables | 2.2 |
