Ingredients
Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Make the flax egg: Combine the flax meal and water in a small bowl. Set aside.
Add the sorghum and chickpeas to a food processor and pulse until mostly blended (a few chickpea pieces are fine and will add some texture). Transfer to a large bowl and set aside.
Cook the veggies: Heat a large skillet over medium-high heat. Add the onions and carrots, cooking until the carrots are tender, about 2–3 minutes.
Stir in the kale until wilted, about 30–60 seconds.
Transfer the veggies to the sorghum and chickpeas and stir until combined.
Add the berbere spice, garlic powder, and salt and pepper, if using. Stir until combined.
Stir in the yogurt and flax egg.
With clean hands, grab a palmful size of burger, forming it into a patty that is approximately ¾-inch thick. Place burgers, evenly spaced, on the parchment-lined baking sheet.
Bake for 30 minutes, flipping halfway through.
Enjoy on top of a salad, as a sandwich, or in a wrap.
Chef's Notes
Substitutions
Substitute another white bean in place of the chickpeas.
For the onion, use white, yellow, or red onion. Or use shallot in place of onion.
Substitute shredded beets in place of carrots.
Substitute another leafy green, like spinach or collards, in place of kale.
Use onion powder in place of garlic powder.
Gluten-free
Use millet, quinoa, or short grain brown rice in place of the sorghum.
Prep Ahead
Prepare the Berbere Spice Blend ahead of time and store in an airtight container in a dry, dark place for up to six months before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze, with parchment paper in between each one, for up to three months.
Ingredients
Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Make the flax egg: Combine the flax meal and water in a small bowl. Set aside.
Add the sorghum and chickpeas to a food processor and pulse until mostly blended (a few chickpea pieces are fine and will add some texture). Transfer to a large bowl and set aside.
Cook the veggies: Heat a large skillet over medium-high heat. Add the onions and carrots, cooking until the carrots are tender, about 2–3 minutes.
Stir in the kale until wilted, about 30–60 seconds.
Transfer the veggies to the sorghum and chickpeas and stir until combined.
Add the berbere spice, garlic powder, and salt and pepper, if using. Stir until combined.
Stir in the yogurt and flax egg.
With clean hands, grab a palmful size of burger, forming it into a patty that is approximately ¾-inch thick. Place burgers, evenly spaced, on the parchment-lined baking sheet.
Bake for 30 minutes, flipping halfway through.
Enjoy on top of a salad, as a sandwich, or in a wrap.
