Black Bean Burger with Avocado Pesto
Ingredients
Burger patties
- 1 can (15oz) black beans
- 1 cup cooked mushrooms
- 1 onion (around 1/4 cup), roughly chopped
- 2 garlic cloves
- 1/4 cup fresh packed basil or 1 tbsp dried basil
- Handful of sun-dried tomatoes (makes around 1/4 cup of small chopped pieces)
- 1/4 cup breadcrumbs
- 1/4 cup all purpose flour
- 2 tsp salt, or to taste
- Oil for frying
Avocado pesto
- 2 1/2 tbsp basil pesto
- 3 tbsp fresh avocado
- 2 tsp lemon juice
Homemade basil pesto
- 2 1/2 cups packed basil leaves
- 1 cup olive oil
- 2 cloves garlic
- 1/2 cup pine nuts/cashews
- 1 tbsp lemon juice
- 1 tsp salt, or to taste
Assembly
- 4 burger buns
- Avocado pesto (as prepared above)
- Ketchup
- Lettuce
- Tomatoes
- Purple cabbage
Preparation
Homemade basil pesto
Process everything until smooth then store in the jar to have with pasta, salads or as a sauce!
Avocado pesto
Add everything into a food processor. Adjust according to taste (you can add in more lemon juice if you like it a bit more sour).
Burger patties
In a pan, sauté the onions, garlic, and mushrooms, and sun dried tomatoes (if using).
Transfer everything to a food processor.
Add in the flour and breadcrumbs.
Add in the basil and salt.
Quickly process.
Do not over process especially if you’re using variety of really soft/over cooked black beans.
Leave a few chunks of the beans and mushrooms to make sure the mixture doesn’t become too soft/paste-like.
Dip your hands in a bowl of water and form the mixture into patties.
Heat a pan with 1-2 tbsp oil.
Over medium heat, add in the patties.
Cook for 3-4 minutes on each side or until golden grown.
Assembly
Place a black bean patty on the bottom half of each burger bun.
Top with avocado pesto, ketchup, lettuce, tomatoes, and purple cabbage.
Place the top half of the bun to complete the burger.
