Black Bean Burger with Avocado Pesto
Ingredients
- 1 can (15oz) black beans
- 1 cup cooked mushrooms
- 1 onion (around 1/4 cup)
- 2 garlic cloves
- 1/4 cup fresh packed basil or 1 tbsp dried basil
- Handful of sun-dried tomatoes
- 1/4 cup breadcrumbs
- 1/4 cup all purpose flour
- 2 tsp salt, or to taste
- Oil for frying
- 4 burger buns
- Ketchup
- Lettuce
- Tomatoes
- Purple cabbage
- 2 1/2 cups packed basil leaves
- 1 cup olive oil
- 2 cloves garlic
- 1/2 cup pine nuts or cashews
- 1 tbsp lemon juice
- 1 tsp salt, or to taste
- 3 tbsp fresh avocado
- 2 tsp lemon juice
Preparation
In a pan, sauté the onions, garlic, mushrooms, and sun-dried tomatoes.
Transfer everything to a food processor.
Add in the flour and breadcrumbs.
Add in the basil and salt.
Quickly process without over-processing to leave some chunks.
Dip hands in water and form mixture into patties.
Heat a pan with 1-2 tbsp oil.
Cook patties over medium heat for 3-4 minutes on each side until golden brown.
For Avocado Pesto: Add basil pesto, avocado, and lemon juice into a food processor and blend. Adjust taste as needed.
For Basil Pesto: Process basil leaves, olive oil, garlic, pine nuts or cashews, lemon juice, and salt until smooth and store in a jar.
Assemble the burgers with buns, black bean patties, avocado pesto, ketchup, lettuce, tomatoes, and purple cabbage.