Pesto Veggie Burgers with Balsamic Aioli
Ingredients
The Burgers
-
1 ½ - 2
Tbsp
avocado oil
-
2
medium
shallots, finely minced
-
3
cloves
garlic, minced or pressed
-
½
tsp
red pepper flakes (optional)
-
1
15-oz can
chickpeas, drained and rinsed
-
½
cup
basil pesto
-
½
cup
breadcrumbs
Balsamic Aioli
-
⅓
cup
vegan mayonnaise
-
1
Tbsp
balsamic vinegar
For Serving
-
1
large
tomato, sliced
-
to taste
arugula
-
4
pieces
hamburger buns
Instructions
- 1. Heat a skillet over medium heat and add oil, shallots, garlic, and red pepper flakes. Sauté until soft.
- 2. Transfer the mixture to a bowl and mash the chickpeas, leaving some texture.
- 3. Mix in the pesto and breadcrumbs until a moldable dough forms. Adjust seasoning as needed.
- 4. Divide the mixture into 4 patties, shaping them with a measuring cup if desired.
- 5. Cook the patties in the skillet for 3-4 minutes on each side until browned.
- 6. While the patties cool, mix together the vegan mayonnaise and balsamic vinegar for the aioli.
- 7. Serve the burgers on toasted buns with aioli, sliced tomato, and arugula.
Nutrition Facts (estimated)
Servings
4
Calories
464
Total fat
25.2g
Total carbohydrates
46.5g
Total protein
14.9g
Sodium
630mg
Cholesterol
0mg
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