
1 (15 oz) can chickpeas, rinsed and drained | |
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 | |
1/8 teaspoon turmeric | |
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 | |
1 teaspoon olive oil, for cooking the burgers | |
1/2 cup Avocado Basil Pesto | |
Toppings: Sliced Avocado, spinach, sliced tomato, red onion | |
Whole grain or gluten free buns or lettuce wraps |
1. | In the bowl of a food processor, add in chickpeas, garlic, basil, lemon juice, cumin, cayenne pepper, turmeric 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. |
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 for optimal storage. You can find the pesto recipe here. |
5. | Heat oil in large skillet over medium high heat. Add patties and cook for 4-5 minutes on each side or until golden brown. |
6. | 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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