Chickpea Pesto Burgers with Balsamic Aioli
Herby, savory, and quick to make, these chickpea-based veggie burgers are packed with pesto flavor and served with a tangy balsamic aioli. Perfect for BBQs or a fast weeknight dinner, ready in just 30 minutes.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings4
These veggie burgers are a delicious twist on the classic, using chickpeas as the base for a hearty, protein-packed patty. The basil pesto adds a herby freshness, while the balsamic aioli brings a tangy, creamy finish.
Perfectly crisp on the outside and tender inside, they hold together beautifully on the grill or in a skillet. Serve them on toasted buns with fresh tomato and arugula for a satisfying meal that even meat-lovers will enjoy.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat a large skillet over medium heat. Add 1 tablespoon of the avocado oil, then the minced shallots, garlic, and red pepper flakes (if using). Sauté, stirring often, until soft and translucent, about 1–2 minutes.
- Transfer the cooked shallot mixture to a mixing bowl. Add the drained chickpeas and mash with a fork or pastry cutter until mostly broken down but with a few chunks remaining.
- Add the pesto and breadcrumbs, and mix until a moldable dough forms. Taste and adjust: add more pesto for herbiness, more breadcrumbs if too wet, or a pinch of salt if needed.
- Divide the mixture into 4 equal portions. To shape each patty, line a ½-cup measuring cup with plastic wrap, pack in the mixture, then lift out and flatten slightly with your hands.
- Heat the same skillet over medium heat and add enough remaining avocado oil to coat the bottom. Cook the patties in a single layer for 3–4 minutes per side, flipping gently and lowering the heat if they brown too fast.
- Let the cooked burgers rest for 2–3 minutes; they will firm up as they cool.
- Meanwhile, make the balsamic aioli: in a small bowl, whisk together the vegan mayonnaise and balsamic vinegar.
- To serve, spread the aioli on both sides of a toasted bun. Place a burger on the bottom bun, top with sliced tomato and arugula, then close with the top bun.
- Leftover burgers keep in the fridge for up to 3 days, though they are best fresh. See notes for freezing.
💡 Tips
- For gluten-free burgers, use gluten-free breadcrumbs.
- If the mixture is too sticky to handle, lightly oil your hands before shaping.
- You can freeze uncooked patties between layers of parchment paper for up to 3 months.
Inspired by a recipe from Minimalist Baker