Vegan Black Bean Burger with Avocado Pesto
Ingredients
Black bean burger
- 1 can (15oz) black beans
- 1 cup cooked mushrooms
- 1 onion, roughly chopped (about 1/4 cup)
- 2 garlic cloves
- 1/4 cup fresh packed basil or 1 tbsp dried basil
- Handful of sun-dried tomatoes, chopped (about 1/4 cup)
- 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 or cashews
- 1 tbsp lemon juice
- 1 tsp salt, or to taste
Preparation
In a pan, sauté the onions, garlic, mushrooms, and sun-dried tomatoes if using.
Transfer everything to a food processor. Add the flour, breadcrumbs, basil, and salt. Quickly process without over-processing to leave some chunks of beans and mushrooms.
Dip your hands in a bowl of water and form the mixture into patties.
Heat a pan with 1-2 tablespoons of oil. Add the patties and cook over medium heat for 3-4 minutes on each side or until golden brown.
Avocado pesto
Add all ingredients into a food processor and process until smooth. Adjust according to taste, adding more lemon juice if desired for extra sourness.
Homemade basil pesto
Process all ingredients until smooth and store in a jar for use with pasta, salads, or as a sauce.
Assembly
Build the burgers with a seeded or wholemeal bun, salad such as tomatoes and lettuce, and a dollop of Avocado Pesto, or add your favorite burger toppings.
