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!
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: 1burger with bun and toppingsCalories: 464Carbohydrates: 46.5gProtein: 14.9gFat: 25.2gSaturated Fat: 2.3gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 7.5gTrans Fat: 0gCholesterol: 0mgSodium: 630mgPotassium: 486mgFiber: 9gSugar: 6.8gVitamin A: 260IUVitamin C: 12mgCalcium: 168mgIron: 3mg