Burger Pesto Veggie dengan Balsamic Aioli
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!
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 1 ½ - 2 Tbsp avocado oil ((DIVIDED // for cooking shallots/burgers))
- 2 medium shallots, finely minced ((2 shallots yield ~1/3 cup or 53 g))
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes ((optional))
- 1 (15-oz) can chickpeas, drained and rinsed
- 1/2 cup basil pesto
- 1/2 cup breadcrumbs
- 1/3 cup vegan mayonnaise ((or store-bought))
- 1 Tbsp balsamic vinegar
- Sliced tomato ((~1 large tomato))
- Arugula ((or other greens of choice))
- Hamburger buns
Langkah-langkah
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.
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