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.
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.
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More healthy vegetarian recipes to try:
Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto
- 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
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.
Instead of chickpeas, you can use white beans.
If you are gluten free, try using GF breadcrumbs. You can also try using oat flour; I love it!