Garlic + Basil Chickpea Veggie Burgers with Avocado Basil Pesto

 Chickpea-bean veggie burger + creamy avocado basil pesto + lettuce 'buns' + roasted brussel sprouts

Chickpea-bean veggie burger + creamy avocado basil pesto + lettuce 'buns' + roasted brussel sprouts

{Recipe adapted from Ambitious Kitchen}

These burgers make for good, easy leftovers for lunches or dinners, so I would suggest doubling this recipe because it only makes 4 patties. I doubled it, but after I started making the burgers, I realized I only had one can of chickpeas. DARNIT! My thoughts to myself: "Hmmmm...improvise Janie...improvise..." I charged back into my pantry and my eyes immediately landed on a can of pinto beans. PERFFF! Thankfully they turned out as good as ever. Moral of the story: If you only have one can of chickpea or don't even have any chickpeas at all, any other kind of bean would work just as well I think: pinto beans, black beans, white beans, kidney beans, etc. You're good to go with any of these and it'll turn out just fine and dandy!

If you double the burgers, double the avocado pesto sauce as well because let's be real.... Avocado + Basil Pesto + Parmesan cheese = the best part about any meal. It makes these burgers complete. If you're not a fan of pesto (I will try to hold in my thoughts of you being a lunatic if you do), you could top these burgers with any other condiment or dressing or spread as well -- hummus, mustard, ketchup, etc. 

Serves 4.

Ingredients:

  • 1 (15 oz) can chickpeas, rinsed and drained (Can sub other beans too)
  • 2 cloves garlic
  • 8 large basil leaves, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper, if you like a tiny bit of heat (I just did a tiny shake of this)
  • 1/8 teaspoon tumeric
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  • 1 egg, slightly beaten
  • 1/4 cup diced red onion
  • 1/2 cup whole wheat breadcrumbs, plus more if needed (see notes below recipe for alternatives)
  • Optional: 1/4 cup diced bell pepper or shredded carrot
  • Optional: For crispier outside, coat the burgers in cornmeal
  • 1 teaspoon olive oil or avocado oil, for cooking the burgers
  • 1/2 cup Creamy Avocado Basil Pesto
    • 1 cup fresh basil leaves
    • 1/2 large ripe avocado
    • 2 cloves garlic
    • 2 tablespoons pine nuts, lightly toasted to make it even more flavorful 
    • 1 tablespoon fresh lemon juice
    • 3 tablespoons water, plus more if necessary
    • 1/4 cup grated parmesan cheese
    • sea salt, to taste
  • Toppings: Sliced Avocado, spinach, sliced tomato, red onion
  • Whole grain or gluten free buns or lettuce wraps

Directions:

  1. In the bowl of a food processor, add in chickpeas, garlic, basil, lemon juice, cumin, cayenne pepper, tumeric and salt and pepper and process until coarsely chopped but not completely liquid-like. Transfer to bowl and fold in egg, onion and breadcrumbs. You can also add in 1/4 cup of diced bell pepper or shredded carrots if you'd like. Mold into 4 patties, add more breadcrumb if the patties are too wet.
  2. Coat the outside of the patties with cornmeal.
  3. Place patties on a baking sheet lined with wax paper, cover with plastic wrap and refrigerate for 20 minutes or up to 2 hours.
  4. Next make your pesto by adding all of the pesto ingredients besides the water to the bowl of a food processor. Process a few times the slowly add in water until pesto reaches a thick but spreadable consistency. Transfer to a container and refrigerate.
  5. Heat oil in a large skillet over medium high heat. Add patties and cook for 4-5 minutes on each side or until golden brown. Serve on a bun or in a lettuce wrap and add two tablespoons of pesto on top. I also suggest topping yours with avocado, onion and spinach if you'd like! Makes 4 patties.
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