From Minimalist Baker
Pesto Veggie Burgers with Balsamic Aioli
- Time
- 30 min
- Makes
- 4
- Ingredients
- 12
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Ingredients
- 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
Nutrition
- Calories
- 464 kcal
- Fat
- 25.2 g
- Serving size
- 1 burger with bun and toppings
- Fiber
- 9 g
- Sugar
- 6.8 g
- Sodium
- 630 mg
- Protein
- 14.9 g
- Carbohydrate
- 46.5 g
- Saturated fat
- 2.3 g
- Unsaturated fat
- 10.1 g
As published by Minimalist Baker.
The method
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