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Mushroom Kale Burgers

Mushroom Kale Burgers
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

These burgers are completely meatless, but they cook up with a crusty exterior that gives you the feeling of a grilled burger without all the calories. The mushrooms offer a firm, meaty texture and far more nutrients and flavor. 


They come together easily using an ice cream scoop to make equal-portioned patties.

They’re best served with a lettuce bun, for burger traditionalistis, a brioche roll would be amazing!

Mushroom Kale Burgers

Mushroom Kale Burgers


  • 1/2 large bunch kale
  • 1 tsp. sea salt
  • 2 Portobello mushrooms
  • 1 large tomato
  • 1 Tbsp. Heinen's almond butter
  • 1 garlic clove, peeled
  • 1/2 tsp. Heinen's ground cumin
  • 1/4 tsp. Heinen's smoked paprika
  • Black pepper, to taste
  • 1/2 cup almond flour, plus more to prevent the patties sticking to your hands
  • 1/2 cup flax meal
  • 2 Tbsp. Heinen's olive oil
  • 4 lettuce wraps or large pieces of leaf lettuce
  • Choice of preferred toppings


  1. Rinse the kale under cold water.
  2. Cut the vein from each leaf and discard.
  3. Roughly chop the rest of the leaves and transfer to a medium-size bowl.
  4. Sprinkle the kale with the sea salt and massage it through all of the chopped kale.
  5. Slice the tomato into wedges, cutting out the seeds. Place the tomato into a food processor.
  6. Add the Portobello mushrooms, cumin, almond butter, garlic, paprika and black pepper.
  7. Pulse on low speed until smooth and well combined.
  8. Add the flour and gently mix again.
  9. Transfer the mixture back into the bowl that the kale was resting in.
  10. Add the almond flour and fold through with a spatula.
  11. Divide the mixture into 4 portions, forming each one into a patty. Tip: Use a ½ cup scoop to form a ball, then shape with your hands into a patty. Be sure to use some extra almond flour to dust your hands.
  12. lightlu dust a sheet tray with flour and place each burger onto it.
  13. Heat the olive oil in a non-stick pan over a medium-low heat. Place the burgers into the hot pan and cook on one side for about 3-4 minutes, or until the burger has formed a nice, dark crust.
  14. Flip the burgers and repeat on the other side.
  15. Place each burger onto the lettuce and dress with your choice of toppings.
  16. Finish with a top piece of lettuce.
Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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