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)Ingredients 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.