So many new obsessions lately! I mean did you watch Game of Thrones on Sunday? Errrr my goodness, how is that show SO good? I can’t even fathom how someone can have that incredible of imagination. It’s like oh hey, I’m just thinking about dragons all day long… probably should write some books about it with all of these intricate characters that magically weave together perfectly. People will love it.
Mind blown.
Also, Mother of Dragons FTW.
Next on my obsession list: HUMMUS. Or as I like to call it: HOOOOOMUS.
I can’t stop buying hummus or making it. I’ve been really trying to perfect a recipe lately but keep going back to my white bean basil hummus recipe because it’s that good. And also because I need to stop buying the version from Trader Joe’s. Although I did discover this awesome hummus wrap that’s pre-made from TJ’s; I’ll usually buy it after a morning grocery shopping session because I walk everywhere in Chicago and by the time I get home from carrying bags + walking 3 miles I AM STARVING. So for now, the hummus wrap purchases will continue to happen.
Final obsession of the week?
It’s this veggie burger, obviously.
I don’t know why but I haven’t been into chicken lately, which is usually that’s how I get my protein intake at meals but I just don’t want it AT ALL. Seriously all I’ve been craving is fresh asparagus and beans. Plus of course any nut butter in my cupboard. Heh.
But for reals, doesn’t this burger look delish? It’s kinda my version of deconstructed hummus with a few unique flavors and herbs. I added basil, cumin and a touch of turmeric and cayenne pepper to give it heat. I’m in love! Plus I started topping them with my avocado pesto and practically wanted to lick my plate clean. Not joking. I think I might have.
You’re going to love these burgers. They’re still packing the protein and flavor, plus they are freezer friendly, meaning you can make them now and grill ’em up later. I serve mine on lettuce wraps usually but if you’re hungry a nice hearty bun is justifiable.
If you make this recipe or anything else from AK, tag me on Instagram #ambitiouskitchen so I can see your wonderful creations!
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More healthy vegetarian recipes to try:
Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce
Vegan Curry-Spiced Sweet Potato & Wild Rice Burgers
Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese
One Pot Moroccan Chickpea Quinoa Salad
Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto
Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 cloves garlic
- 8 large basil leaves, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper, if you like a tiny bit of heat
- 1/8 teaspoon turmeric
- 1/4 teaspoon sea salt
- freshly ground black pepper
- 1 egg, slightly beaten
- 1/4 cup diced red onion
- 1/2 cup whole wheat breadcrumbs, plus more if needed (see notes below recipe for alternatives)
- Optional: 1/4 cup diced bell pepper or shredded carrot
- 1 teaspoon olive oil, for cooking the burgers
- 1/2 cup Avocado Basil Pesto
- Toppings: Sliced Avocado, spinach, sliced tomato, red onion
- Whole grain or gluten free buns or lettuce wraps
Instructions
- In the bowl of a food processor, add in chickpeas, garlic, basil, lemon juice, cumin, cayenne pepper, turmeric and salt and pepper and process until coarsely chopped but not completely liquid-like.
- Transfer to bowl and fold in egg, onion and breadcrumbs. You can also add in 1/2 cup of diced bell pepper or shredded carrots if you'd like. Mold into four patties, add more breadcrumb if the patties are too wet. I found that 1/2 cup was perfect for me, but it may be different for you.
- Place patties on a baking sheet lined with wax paper, cover with plastic wrap and refrigerate for 20 minutes or up to 2 hours.
- Next make your pesto by adding all of the pesto ingredients besides the water to the bowl of a food processor. Process a few times the slowly add in water until pesto reaches a thick but spreadable consistency. Transfer to a container and refrigerate for optimal storage. You can find the pesto recipe here.
- Heat oil in large skillet over medium high heat. Add patties and cook for 4-5 minutes on each side or until golden brown.
- Serve on a bun or in a lettuce wrap and add two tablespoons of pesto on top. I also suggest topping yours with avocado, onion and spinach if you'd like! Makes 4 patties.
25 comments
Yummy! I love veggie patties, but these look so nutritious and delicious!
This looks so delicious, and so incredibly healthy too!
This looks awesome, Monique! I have been super into hummus lately as well, so I totally get your hummus-themed burger. I love the addition of fresh basil in there! My boyfriend is a basil farmer, so I should take advantage and make some of these guys 🙂
This is my kind of burger!!
I’ve been getting into veggie burgers lately and wanted to ask you if you’ve ever tried making a felafel burger? This recipe sounds like it could be categorized as that. But I found one recipe that uses soaked but raw chick peas instead of canned or cooked ones. The felafel came out great! Love all your recipes. Thank you for all your hard work.
I haven’t tried it, but I’m guessing these do taste very similar!
What a genius burger! I’m all about hummus lately too, so this is RIGHT up my alley. Thanks for sharing 🙂
I’m seriously a hummus lover too – and you are right that white bean dip from TJ’s is AMAZING!! This burger thought – omg yum!
Ugh, I still can’t get into Game of Thrones. I can, however, completely get into this burger. Looks fantastic!
Anything topped with avocado is alright by me. I have not yet read/watched game of thrones though, maybe one day…
This might be the most gorgeous veggie burger I have ever seen! PS I am a HUGE GOT fan too so happy it’s back on!
these sound so good and healthy! I love bean burgers and chickpeas!!!
Love the pesto, love the burgers, love THIS!! So yummy!
Just made these burgers and they were delish! I made the pesto (subbed walnuts for pine nuts) before the burgers using fresh basil leaves from my own plant. When I started to make the burgers, I realized I was a bit short on basil, so I added in some fresh parsley and cilantro instead. I also used oat flour instead of breadcrumbs. Everything turned out marvellously 🙂 Thanks for the great recipe!
Thanks for coming to leave a comment. I love hearing when others have made a recipe and enjoyed it!
As another hummus lover, I had to try these as soon as I can: The result was great as expected! These taste so good and are very filling!
I did not read the recipe correctly, and ended up adding 1 whole grated carrot instead of 1/4 cup (oops!), but it still turned out to be great 🙂 I felt like I did not need the whole 1/2 cup bread crumb, but still went with the recipe. Next time I will try to decrease that and see whether they still hold together nicely during cooking. I hope I don’t forget to update my comment in case they turn out to be OK 🙂
Good to know about the breadcrumbs. Mine definitely needed 1/2 cup but it’s always different depending on the brand you use. I’m so happy you liked them and thanks for stopping by to let me know! 🙂
I’m going to try these tomorrow, is there anything I can use instead of the egg to make it vegan? Do you think flaxseed would work?
egg substitute = unsweetened homemade organic apple sauce
Hi Monique, we just made this and it tasted amazing! Thanks for sharing this great recipe!
Hi Angie! So great to hear – glad you guys enjoyed!
These were so good! I am happy to have an alternative veggie burger that isn’t made with black beans! Made the recipe just as written with 1/4 c. Shredded carrots. We loved them!
So glad you loved them!
Definitely my favorite go to veggie burger recipe. Any time I want a veggie burger I always go for this recipe. Thanks for sharing such awesome recipes!♥️
Oh yay, glad you’re loving these! 🙂