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