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Veggie Burger with Chipotle Kale Coleslaw - these hearty burgers are packed full of goodness, the perfect healthy comfort food | eatloveeats.com

Veggie Burgers with Chipotle Kale Coleslaw

Course Main Course
Cuisine British
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 394kcal
Author Eat Love Eat


  • 1 can red kidney beans rinsed and drained
  • 50 g pecans (1/2 cup)
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1 small sweet potato chopped
  • 1 red onion OR 6 spring onions or a mixture
  • a bunch of coriander or parsley or a mixture
  • 50 g spinach leaves (1 cup)
  • 2 cloves garlic peeled
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon chilli powder
  • 3/4 teaspoon salt
  • 4 tablespoons flour spelt or buckwheat are good, to bind
  • polenta to coat
  • 2 tablespoons rapeseed or olive oil
  • burger buns to serve
  • cheese to serve
  • salad leaves to serve

For the chipotle kale coleslaw

  • 1/2 lime juiced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon chipotle paste
  • 1 cup curly kale finely sliced
  • 1/2 hispi cabbage or other cabbage of choice, finely sliced
  • 1/4 small red cabbage finely sliced
  • 1 carrot grated
  • 2 spring onions finely sliced
  • 4 tablespoons mayonnaise


  • Preheat oven to 200ºC (400ºF).
  • Place the beans, pecans, sesame seeds and chia seeds in a food processor and blitz until they've formed a bit of a paste. Transfer to a bowl.
  • Next, place the sweet potato, onions, herbs (stalks and all), spinach and garlic into the food processor and blitz until finely chopped. Add to the bowl with the beans, nuts and seeds.
  • Add the spices, salt and flour and stir to combine. You may need a little more flour if your mixture is still wet.
  • Divide the mixture into 4 pieces and shape into patties. Coat the patties in polenta. Heat the oil in a frying pan and fry the patties for 2-3 minutes a side, until crisp and golden. Transfer to a baking tray and bake in the oven for about 30 minutes (you may need longer depending on their size) until firm. Add a couple of slices of cheese to each burger a minute or two before the end if liked.

For the chipotle kale coleslaw

  • In a large bowl, mix together the lime juice, apple cider vinegar, mustard and chipotle paste along with a pinch of salt. Add the vegetables and mix well. I often put the kale in by itself for a few minutes first as it can be quite tough but that's up to you.
  • Stir in the mayonnaise and season to taste - you may like to add some more chipotle paste.
  • Serve the burger in the bun with salad leaves and a good dollop of the coleslaw.


If liked, omit the mayonnaise from the slaw and add a little rapeseed or olive oil instead.
The nutrition label is for the burger patties only.


Calories: 394kcal