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Kale, Garlic, Garbanzo Bean Burgers Smothered With Mushrooms

Mushroom-Smothered Veggie Burger

Dinner: Mushroom-Smothered Veggie Burger

From C&J Nutrition


  • Save 1/2 cup cooked mushrooms for Day 6 breakfast
  • Save 2 veggie burgers for lunch tomorrow (Day 5)
  • Kale, Garlic, Garbanzo Bean Burgers Smothered With Mushrooms


    1. 2 cups kale
      1 clove garlic
      1 1/2 cups garbanzo beans, rinsed and drained
      1/2 teaspoon cumin
      1/4 teaspoon chili powder
      1/4 teaspoon salt
      Pinch black pepper
      1/4 cup cornmeal
      4 teaspoons olive oil
      1 1/2 cups sliced cremini mushrooms
      2 tablespoons cashews, toasted


    1. In a blender, combine kale, garlic, garbanzo beans, cumin, chili powder, salt, and a pinch black pepper.
    2. Pulse until blended and nearly smooth, adding 1 tablespoon water at a time if needed.
    3. Pour cornmeal on a plate. Form kale mixture into four patties and press both sides of each patty into the corn meal.
    4. Heat 2 teaspoons olive oil over medium-high heat and cook mushrooms until soft and golden, about 8 minutes. Remove mushrooms from skillet and set aside. Save 1/2 cup of the cooked mushrooms for tomorrow’s breakfast.
    5. Add 2 teaspoons olive oil to the same skillet and cook the veggie patties over medium-high heat until they’re golden, about 3 minutes per side. Refrigerate 2 patties for lunch tomorrow.
    6. Serve both veggie patties topped with mushrooms and sprinkle with toasted cashews.

    Calories: 477
    Protein: 16.9 grams
    Carbohydrate: 51.6 grams
    Dietary Fiber: 15.1 grams
    Total Sugars: 2.114 grams
    Total Fat: 25.6 grams
    Saturated Fat: 3.832 grams
    Sodium: 560.4 milligrams

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