These burgers are delicious! I like to serve mine with some baked sweet potato fries like these super creamy garnet sweet potatoes/yams. I made my own vegan pretzel buns and oil free pesto, but you can feel free to use any bun you want and get store bought vegan pesto.
Walnut Pesto Veggie Burgers
makes 8 burger patties
Patties:
1 small onion, diced
5 cloves garlic, minced
1/3 cup walnuts
2 tbsp ground flaxseed + 1/4 cup water
1 tbsp vegan pesto
1 1/2 cups (or 1 15 oz can) cooked chickpeas
1 tsp oregano
1/2 tsp parsley
1/2 tsp sea salt
1/4 cup red pepper flakes
2 tbsp nutritional yeast
1/4 cup breadcrumbs
Burgers:
8 vegan pretzel or whole wheat burger buns
1/4 cup vegan mayo
1 tbsp vegan pesto
2 roasted red peppers, sliced thinly
lettuce or baby kale
1. Preheat oven to 425F.
2. Put 1/4 cup water in a heated pan, and add the onion and garlic and saute until translucent, adding water as needed to prevent sticking.
3. Pulse the nuts in a food processor until they become a coarse meal. Add the onion and garlic mixture and pulse to combine. Add all other patty ingredients except breadcrumbs and pulse to combine. Stir in breadcrumbs.
4. Line a baking sheet with parchment paper. Scoop a little more than golfball sized amount of dough and flatten into a patty and place on baking sheet. Repeat with the rest of the dough, it should make 8 patties.
5. Bake for 15 minutes, then gently flip and bake another 5-10 minutes, until crisp on the outside.
6. In the meantime, lightly toast your buns in a frying pan, and mix together additional pesto and mayo.
7. Stack your burgers: Add a light layer of pesto mayo to both top and bottom halves of the buns. Top the bottom half with some baby kale or lettuce. Put burger patty on next, then a light layer of sliced roasted red peppers. Top with the top bun and serve with your favorite side dish. Enjoy!
