We’ve done veggie burgers and pesto separately, but together? Our only regret is not trying it sooner! Herby, savory chickpea burgers join with sliced tomato, arugula, and a creamy, bright balsamic aioli for a major dose of YUM!
Just 30 minutes required for this satisfying plant-based main perfect for summer BBQs or a quick weeknight meal! Let us show you how it’s done!
These pesto chickpea patties begin with mashing chickpeas until there are only a few large pieces remaining. While the large pieces add texture, the mashed chickpeas are the “glue” that holds the burgers together. Pesto and breadcrumbs join the party and contribute additional binding powers!
The remaining ingredients in the burgers include sautéed shallot and garlic for sweetness and optional red pepper flakes if you like a little heat!
After cooking the patties until lightly browned on both sides, we let them cool while we make a balsamic aioli. It’s the fancy-sounding yet seriously simple burger topping (just mix mayo + balsamic vinegar 🤫) that adds an extra level of WOW! The final toppings (tomato + arugula) add fresh, bright notes that round it all out.