Pesto Veggie Burger with Sun-dried Tomato Aioli

I was a late-comer to the whole pesto scene. Well, to be completely honest, I was a latecomer to a lot of foods I eat today. But once I tiptoed to the pesto, I got out my ukulele and began singing it’s praises. Honestly? I wish I had a ukulele. Maybe someday. But for now what I have is this Pesto Veggie Burger with Sun-dried Tomato Aioli. As James Cromwell says, that’ll do.

A veggie burger on a bun with a generous portion of sun-dried aioli.
Enjoy this Vegan, gluten-free Pesto Burger with Sun-dried Tomato Aioli.

When you grow up in a small town, and your parents grew up in a smaller town, and their parents grew up in an even smaller town, well, you end up eating a lot of small-town food.

I’m not criticizing the small town. Because, well, I used to daydream in that small town. Another boring romantic, that’s me.

Now that song’s gonna be stuck in your head the rest of the day. Sorry!

And you’re going to be humming it and someone’s going to say, “Why’re you humming that song?”

And you’re going to say, “Oh, I was reading this post on Pesto Veggie Burgers.”

And your friend is going to look at you like you’re crazy.

Isn’t life just so funny sometimes?

Looking down on a fresh basil plant on a cutting board.
Looking down on a food processor bowl full of chickpeas, white beans, basil leaves, and more.
A pesto veggie burger on a bun sits next to field greens.

What I Love About These Pesto Veggie Burgers

Personally I love the flavors of pesto, but it can be a little too oily for my taste. One time I ordered pesto with pasta at a restaurant and I swear the whole bottom half of the bowl was oil. Gross.

But these veggie burgers? They’re the perfect combination of the delicious pesto flavors, but with a much better (aka less oily) consistency. I also love that they’re so easy to make – just put the ingredients in a food processor and have at it. Oh, I guess there’s a little more to it than that, but not too much.

These Pesto Veggie Burgers are loaded with filling fiber and vitamins K, A, and C from the kale and basil. The pine nuts have vitamin D in them and after a long winter, we’re all ready for some of that! I love foods that are loaded with health, vitality, and tastiness too!

Looking down on a Pesto Veggie Burger with Sun-dried Tomato aioli coming out of the sides. There are also field greens on the plate.

I hope you love these Pesto Veggie Burgers as much as we do! You know what I’d love even more? If you made this recipe and shared a photo of it with me using #namelymarly on Instagram. It’d make my day!

Pesto Veggie Burgers are made with basil, chickpeas, pine nuts, and lots of other great, tasty ingredients!

Pesto Veggie Burgers with Sun-Dried Tomato Aioli

This flavorful Pesto Veggie Burger with sun-dried tomato aioli makes a great part of veggie-loving meals, especially when great tasting food is required.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Pesto Veggie Burgers
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 443kcal
Author: Namely Marly

Ingredients

  • 15 oz can of chickpeas rinsed and drained
  • 15 oz can of cannelloni beans rinsed and drained
  • ¼ cup pine nuts or walnuts if pine nuts are not available
  • ¼ cup cornmeal
  • ¼ cup brown rice flour or flour of your choice
  • ½ cup leeks chopped
  • ¾ cup kale de-stemmed and chopped
  • ¼ cup nutritional yeast flakes
  • ½ teaspoon sea salt
  • ½ cup fresh basil chopped
  • 1 flax egg 1 tbsp ground flax, 1 tbsp cornstarch, 3 tbsps water
  • 1 clove garlic chopped
  • ¼ cup vegan parmesan
  • Salt & Pepper to Taste

Sun-Dried Tomato Aioli

  • ¼ cup sun-dried tomatoes see note
  • ½ cup vegan mayo I used Just Mayo
  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil

Instructions

  • Rinse and drain both cans of beans, reserving about a half of a cup of these cannelloni beans. Place the rest of the beans in a food processor. Add the pine nuts and pulse for several seconds, until the ingredients are well combined.
  • Add the cornmeal, brown rice flour, chopped leeks, chopped kale, nutritional yeast flakes, salt, fresh basil, the flax egg, and chopped garlic. Pulse for several seconds until everything is combined.
  • Add the reserved cannelloni beans and pulse for just a couple of seconds until they’re evenly disbursed throughout the mixture.
  • Heat a toaster oven or your regular oven to 250F. Have a baking dish at the ready.
  • Heat a skillet over medium heat and give it a light coating of vegetable cooking spray. Make patties by measuring out heaping half-cup measures of the mixture and form into a ball and then press into patties. Pour the vegan parmesan on a plate and dredge each patty (both sides) through the parmesan before placing them in the heated skillet. Sprinkle the top of each uncooked patty with salt and pepper to taste. Cook for 3-5 minutes, until the patties are brown, and then flip and cook on the other side.
  • Once both sides of the patties are cooked, place in the baking dish and cook for about 10 minutes in the heated oven.
  • To prepare the Sun-dried Tomato Aioli: First of all, make sure you’re using sun-dried tomatoes that are tender. You can either use sun-dried tomatoes that are packed in oil or if it’s dried and a tougher texture, just soak them in hot water for about 10 minutes. When the tomatoes are ready, place them in a food processor, along with the mayo, garlic powder, and olive oil. Pulse for a few seconds, then use a spatula to push the ingredients down. You may need to repeat this step several times until the tomatoes are pulverized and the aioli has a nice orange-red hue. Store in a lidded container.
Nutrition Facts
Pesto Veggie Burgers with Sun-Dried Tomato Aioli
Amount Per Serving
Calories 443 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g10%
Cholesterol 2mg1%
Sodium 392mg16%
Potassium 787mg22%
Carbohydrates 46g15%
Fiber 9g36%
Sugar 5g6%
Protein 15g30%
Vitamin A 1155IU23%
Vitamin C 13.9mg17%
Calcium 149mg15%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

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7 Responses to Pesto Veggie Burger with Sun-dried Tomato Aioli

  1. Hi Marly,

    Just wanted to let you know that I made these last night and OH BOY! Yum, yum, yum!! I did use walnuts (because I didn’t have pine nuts) and I didn’t have vegan parm so I just coated them in panko. Absolutely delicious! Raving reviews from my hubby too. Thank so much for the terrific recipe!

  2. Want to make these! Just a quick tip – you can substitute aquafaba 1 Tb for the flax egg, simply use the drain water from the chick peas.

    • Hi Hema. Thanks for you comment and note. I prefer using the flax egg because the flax adds omega-3s which is a nutrient that vegans need to make sure they’re getting. That said, if the juice from your can of chickpeas works for ya, I say go for it!

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