Description
Healthy and hearty, this Vegan Pesto Burger is brimming with herbaceous basil flavors and a perfect addition to your summer dinner menu.
Ingredients
Scale
Base Ingredients:
- ½ cup cooked and refrigerated brown rice *
- ½ cup rolled oats *
- 1 – [ 15 oz. can ] chickpeas, drained and rinsed
- 1 cup fresh basil, packed (1.5 oz.)
- ¼ cup pine nuts *
- 1 Tablespoon flax meal
- 1 Tablespoon reduced-sodium tamari *
- 1 Tablespoon tahini
- 1 Tablespoon water
- 1 Tablespoon nutritional yeast
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian Seasoning
- ¼ to ½ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper
Serving Ideas:
- Burger buns or wraps
- Baby spinach (or lettuce)
- Tomatoes
- Sliced red onions
- Oil Free Vegan Sun-Dried Tomato Aioli or Vegan Mayonnaise
Instructions
- Preheat the oven to 375 F.
- Line a baking sheet with parchment paper, set aside.
- Place the cooked and refrigerated brown rice and oats into a food processor and pulse off and on just until slightly broken up, about 15 seconds, do not pulverized them, then add them to a large bowl. Note: You do not need to clean the food processor in between steps, simply scrape it out with a rubber spatula.
- Place the chickpeas into the food processor, pulse off and on for 10 seconds, just to break them up. Do not create mush. You want to see texture. Then add them to the large bowl with the rice and oats.
- Next add the fresh basil and pine nuts to the food processor, process for 30 to 40 seconds just until a paste forms, then scrape out all the mixture and add it to the large bowl with the rice, oats, and chickpeas.
- Then add all the remaining Base Ingredients and the Spice/Herb Ingredients to the large mixing bowl. Mix by hand until everything is well combined, evenly distributed, and the mixture sticks together easily.
- Form a large ball, then divide into 4 patties. Pick up each ball with slightly dampened hands and form a smooth ball, then flatten into about a ¾ inch thick patty and place on the parchment-lined baking sheet. Continue until all the patties are made. (See notes on burger formation)
- Place in a preheated 375 F oven (center rack) and bake for 20 minutes, then flip, and bake for another 15 minutes.
- Remove from the oven and allow to sit for 2 minutes to set up before serving on your favorite burger bun (lettuce cup or tortilla) with some fresh baby spinach or shredded lettuce, sliced tomatoes, sliced red onions, and your favorite Vegan Mayonnaise or Oil Free Vegan Sun-Dried Tomato Aioli.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 4 burgers