Burguer de Pesto

Burguer de Pesto is a vibrant vegan Spanish burger that combines earthy flavors of roasted vegetables with a fresh basil pesto. This delightful dish is perfect for a hearty meal, bringing a taste of Mediterranean sunshine to your table.

Ingredients

• Chickpeas - 240 grams (canned, drained)
• Cooked quinoa - 100 grams
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, grated
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Pesto (vegan) - 4 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Breadcrumbs - 50 grams
• Whole grain burger buns - 2
• Lettuce leaves - for serving
• Tomato - 1 medium, sliced
• Avocado - 1 small, sliced

Steps

1. Preheat the oven to 200°C (390°F).
2. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth.
3. Add the cooked quinoa, diced red bell pepper, grated zucchini, minced garlic, olive oil, pesto, ground cumin, paprika, salt, and black pepper. Mix until well combined.
4. Gradually add breadcrumbs to the mixture until it reaches a firm consistency that can hold shape.
5. Form the mixture into two equal patties.
6. Place the patties on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway through, until golden brown.
7. While the patties are baking, prepare the burger buns by toasting them lightly if desired.
8. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by the baked patty, sliced tomato, and avocado.
9. Top with the other half of the bun and serve immediately.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from chickpeas and quinoa.
• High in fiber, promoting digestive health.

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