Pesto Veggie Burgers with Balsamic Aioli

Prep Time 15

Cook Time 15

Total Time 30

Servings (Burgers)

Course Entrée

Cuisine Gluten-Free (optional), Vegan

Freezer Friendly 1 month

Does it keep? 3 Days

Ingredients

BURGERS

1 ½ - 2 Tbsp avocado oil (DIVIDED // for cooking shallots/burgers)
2 medium shallots, finely minced (2 shallots yield ~1/3 cup or 53 g)
3 cloves garlic, minced or pressed
1/2 tsp red pepper flakes (optional)
1 (15-oz) can chickpeas, drained and rinsed
1/2 cup basil pesto (homemade or store-bought // vegan as needed — see notes for brand recommendations)
1/2 cup breadcrumbs (homemade or store-bought // vegan/gluten-free as needed // we used Ian’s GF Panko)

BALSAMIC AIOLI

1/3 cup vegan mayonnaise (or store-bought)
1 Tbsp balsamic vinegar

FOR SERVING

Sliced tomato (~1 large tomato)
Arugula (or other greens of choice)
Hamburger buns (gluten-free/vegan as needed)

US Customary - Metric

Instructions

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.

Notes

*Store-bought dairy-free pestos we’ve tried and enjoyed: LeGrand Garden Pesto, Gotham Greens Pesto, and Trader Joe’s Vegan Kale, Cashew & Basil Pesto.
*These burgers are sturdy and we think they would work well on a grill, but we haven't tested it. Let us know in the comments if you try!
*To freeze, brown burgers on either side as instructed. Then cool, separate with layers of parchment paper, and seal in a freezer-safe bag or container. Freeze for up to 2-3 weeks and reheat in a 375-degree F (190 C) oven on a bare or parchment-lined baking sheet for 20-30 minutes, or until warmed through and golden brown.
*Nutrition information is a rough estimate calculated with whole wheat hamburger buns, all of the aioli, 1 slice tomato and 1/2 cup arugula per burger, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 burger with bun and toppings Calories: 464 Carbohydrates: 46.5 g Protein: 14.9 g Fat: 25.2 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 630 mg Potassium: 486 mg Fiber: 9 g Sugar: 6.8 g Vitamin A: 260 IU Vitamin C: 12 mg Calcium: 168 mg Iron: 3 mg