Pesto Veggie Burgers
To give these hearty veggie burgers a bolder flavor, feel free to add more pesto to the mix. The burgers are delicious on a seeded bun with a slice of red onion and a couple of crisp leaves of lettuce.
Servings 4
Calories 566kcal
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 cup cremini mushrooms cut into small dice
- 1 15- ounce can cannellini beans drained and rinsed
- 1 tablespoon Hemp Pesto page 21
- ½ cup quinoa flakes
- Salt and freshly ground black pepper to taste
- Olive oil spray
- Hemp Pesto
- ½ cup hemp seeds
- 4 cups basil leaves
- ½ cup olive oil
- 4 shallot cloves minced
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- In a small bowl, combine flaxseed meal and water. Set aside.
- In a medium skillet, heat olive oil over medium heat.
- Add shallots and mushrooms and cook for 2 to 3 minutes, or until vegetables are softened.
- In a large bowl, combine flaxseed meal and cannellini beans. Mash with a potato masher.
- Add the mushroom mixture, hemp pesto, quinoa flakes, and salt and pepper to the bowl, mixing together.
- Shape mixture into 4 patties.
- Spray a medium skillet with olive oil.
- Over medium heat, cook patties, 4 to 5 minutes per side, until they are warm all the way through.
- For the hemp pesto In a dry skillet over medium heat, toast hemp seeds for 1 to 2 minutes, until seeds are fragrant.
- Puree all ingredients in a food processor or blender.
- Store in a sealed container in the refrigerator for up to 3 days.
Nutrition
Calories: 566kcal | Carbohydrates: 29g | Protein: 18g | Fat: 43g | Saturated Fat: 5g | Sodium: 829mg | Potassium: 165mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1395IU | Vitamin C: 4.3mg | Calcium: 153mg | Iron: 7.5mg