pesto burger

Herby, savory, quick and easy pesto veggie burgers made with chickpeas! SO satisfying and perfect for BBQs or a quick weeknight meal. Just 30 minutes required!

Pesto Veggie Burgers with Balsamic Aioli

medium shallots, finely minced ((2 shallots yield ~1/3 cup or 53 g))

garlic,

tsp red pepper flakes ((optional))

chickpeas,

basil pesto

breadcrumbs

vegan mayonnaise ((or store-bought))

Tbsp balsamic vinegar

tomato ((~1 large tomato))

Arugula ((or other greens of choice))

Hamburger buns

BURGERS: Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil, shallot, garlic, and red pepper flakes (optional). Sauté, stirring frequently, until shallot and garlic are soft and translucent — about 1-2 minutes.

Transfer garlic and shallot mixture to a mixing bowl. Then add drained chickpeas and use a fork or pastry cutter to mash/mix. A little texture is okay, but you only want a few large pieces of chickpeas remaining.

Add the pesto and breadcrumbs and mix until well combined. You want it to form into a moldable “dough.” Taste and adjust as needed, adding more pesto for herby flavor, breadcrumbs if too wet, or a pinch of salt for overall balance.

Divide into 4 even patties (amount as original recipe is written // adjust if altering batch size). To help form them, line a 1/2 cup measuring cup with plastic wrap and scoop out 1/2 cup amounts. Press to pack, then lift out and slightly flatten with hands.

Heat the same skillet you used earlier to medium heat. Once hot, add enough oil to form a thin layer on the bottom of your skillet, then add only as many burgers as will fit comfortably. Cook for 3-4 minutes on each side, flipping gently and reducing heat if browning too quickly.

Let cool for 2-3 minutes before serving (they’ll firm up a bit during this time).

BALSAMIC AIOLI: While your burgers cool, combine the mayonnaise and balsamic vinegar in a small bowl.

To serve, spread balsamic aioli on both sides of a toasted bun. Layer the bottom bun with the burger, sliced tomato, arugula, and top of the bun.

Leftover burgers will keep in the fridge for up to 3 days, though best when fresh. See notes for freezing.

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The most viewed pesto burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pesto Veggie Burgers with Balsamic ...

The most viewed pesto burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine