Emerald Pesto Burgers

These are great as full burgers or mini sliders served with the basic fixings or jazzed up with a vegan garlic aioli and sundried tomatoes. It also makes a great vegan meatball option for pasta or a meatball sub! The spinach keeps the vibrant emerald colour, but the basil packs the punch. You can substitute garbanzo bean flour for vital wheat gluten for a gluten-free option.

Pesto Burgers (yields 12 burgers)

2 cups cooked white beans, mashed
2 cups fresh spinach 
2 cups basil 
2 cup rolled oats 
1 cup walnuts, chopped
1 cup vital wheat gluten or garbanzo bean flour
1/4 cup nutritional yeast 
1/4 cup olive oil 
2 tbsp lemon juice 
5 cloves garlic 
1 vegetable bouillon cube  
2 tsp salt 
1 tsp garlic powder
oil for grilling 

In a blender pulse the spinach, basil, nutritional yeast, olive oil, lemon juice, garlic, bouillon, and salt until it is mostly smooth. Move to a bowl and add the remaining ingredients. Mixture should be thick, but not runny. It will not be thick enough to form into patties.

Drop by a 1/3-1/2 cup full onto a hot, greased skillet or piece of greased foil on a bbq. Shape into a patty with a food turner if necessary. As the burgers cook, they will firm and dry out a little, but still retain their juiciness and vivid color. Re-oil the pan or foil before flipping to the other side.


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