Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto

Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto might be just the side dish you are searching for. One serving contains 455 calories, 12g of protein, and 31g of fat. For $1.92 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. 6762 people found this recipe to be tasty and satisfying. It is an affordable recipe for fans of American food. Head to the store and pick up tumeric, basil leaves, garlic, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 40 minutes. It is brought to you by Ambitious Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is spectacular. If you like this recipe, you might also like recipes such as Lentil-Chickpea Veggie Burgers with Avocado Green Harissa, How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto, and Creamy Avocado Pesto Gnocchi with Green Garlic.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 1/2 cup of diced bell pepper or shredded carrots if you'd like. Mold into four patties, add more breadcrumb if the patties are too wet. I found that 1/2 cup was perfect for me, but it may be different for you.Place patties on a baking sheet lined with wax paper, cover with plastic wrap and refrigerate for 20 minutes or up to 2 hours.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 for optimal storage. You can find the pesto recipe here.Heat oil in 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.

 

Step by step:

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.

2. Transfer to bowl and fold in egg, onion and breadcrumbs. You can also add in 1/2 cup of diced bell pepper or shredded carrots if you'd like. Mold into four patties, add more breadcrumb if the patties are too wet. I found that 1/2 cup was perfect for me, but it may be different for you.

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.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.

4. Transfer to a container and refrigerate for optimal storage. You can find the pesto recipe here.

5. Heat oil in large skillet over medium high heat.

6. Add patties and cook for 4-5 minutes on each side or until golden brown.

7. 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.

Nutrition Information:

covered percent of daily need