Kale Pesto Burgers with Maple Dijon Spread (Gluten Free, Vegan)

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5 from 11 reviews

These Kale Pesto Burgers with Maple Dijon Spread are easy to make, packed with flavor, and ready to serve in less than 30 minutes.



For the Kale Pesto Burgers:

  • 2 cup Chopped Curly Kale, Packed
  • 1 cup Fresh Basil Leaves, Packed
  • 23 cloves Garlic
  • 2 tbsp Nutritional Yeast
  • Juice of 1 Lemon
  • 1 cup Cannellini Beans, Rinsed and Drained
  • 1/2 cup Quick Cooking or Instant Oatmeal
  • 3 tbsp Brown Rice Flour
  • Salt, to taste

For the Maple Dijon Spread

  • 3 tbsp Dijon Mustard
  • 2 tbsp Tahini
  • 1 tsp Maple Syrup
  • 1 tbsp Water (Optional, depends how thick you like your spread)


  1. Preheat your oven to 375F. Rinse and chop all of your veggies, as needed.
  2. Add the Kale, Basil, Garlic, Nutritional Yeast, and Lemon Juice to a food processor and blend until finely chopped. 
  3. Add in the Cannellini Beans and a pinch of salt, plus more to taste. Pulse in the blender until just combined (If you would like your burgers to have more/less texture to them, pulse more/less accordingly)
  4. Transfer the Kale and Bean mixture to a medium bowl and combine with the Quick Oats and Flour, stirring well.
  5. Use your hands to form 5 even patties (it helps to have them wet for this), then place each patty on a baking sheet lined with parchment paper or a silicone mat. 
  6. Bake for 15-20 minutes. In the meantime, prepare the Maple Dijon Spread by mixing all ingredients together in a small bowl.
  7. Once the burgers have finished cooking, serve as desired, with a hearty dollop of the Spread on top of each one. Leftovers can be stored in an airtight container in the fridge for up to one week, or the freezer for up to one month. 


Brown Rice Flour may be substituted with any other flour of choice, just be sure that it is a Gluten Free flour if you have sensitivities or allergies.