Ultimate Chickpea Kale Bean Burgers

For the burgers:
Place chickpeas, kidney beans, kale, paprika, cayenne pepper, cumin, lemon zest, flour, salt and sesame oil in a blender or food processor and pulse until combined but not smooth (you want some texture).

On a lightly floured surface, divide mixture into equal pieces and shape with your hands into round patties, about 2 cm thick. Pop them on a plate and refrigerate for 10 minutes to firm up.

In a large frying pan, heat sesame oil and fry the patties for 2 minutes on each side, until golden brown.

Meanwhile, prepare your tahini sauce and toast the burger buns (optional).

For the tahini sauce:
In a medium bowl, combine all the ingredients and mix well.

To assemble:
Place a nice dollop of the tahini sauce on the base of each bun and spread to the edges. Top with the burgers, sun-dried tomatoes, sliced red pepper, lettuce leaves and another dollop of sauce if you like and then the bun tops.

Notes:
1. This recipe looks long, but it’s really very quick and easy! Once you have made the burgers once, you will only need to glance at the recipe the next time.
2. These burgers can be baked, just place them on a baking sheet and bake them at 180°C (350°F) for 10 minutes or until golden.
3. They go well with any accompaniments, so go crazy and add all your favourite healthy toppings!