chickpea sundried tomato pesto burgers

These burgers are eeeeeasy and really delicious.  They’re basically two ingredients.  Here’s your gamechanger:

prenatal vitamins in background not necessary
sundried tomato pesto. prenatal vitamins in background not necessary.

I picked this up at Aldi, but I’m guessing you can find something similar in most grocery stores.  If not, combine sundried tomatoes and pesto and make your own!

You’ll also need chickpeas, some salt, some flour, and olive oil.  That’s it.  We had these for dinner one night and then I made more patties for the freezer (freezer hoarder!).  Dave and I really really liked these!

Chickpea Sundried Tomato Pesto Burgers

  • 2c. chickpeas
  • 2T. sundried tomato pesto
  • salt to taste
  • 2t. olive oil (roughly – just glug a little in)
  • flour (I used oat flour; you can use whatever you have on hand.)

Combine all but the flour in the blender and pulse until half pureed and half chunky.  Scrape into a bowl and add flour a tablespoon at a time.  You want just enough to give the mixture a little hold – maybe 1/4c. or so?

Form in to patties (any size you like, but I made about 8 patties or so).  Fry in a little olive oil over the stove top.  For best results walk away from them for a good 5-10 minutes and totally forget about them.  Then come back and flip them (I always try to flip too early and mangle them).

I realize this recipe is a little flaky, with imprecise measurements, but the burgers themselves are pretty forgiving, which I love.


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