From My Bowl

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.