Name: Grilled Chickpea and Pesto Burger with Garlic Aioli
Ingredients: ¼ cup soaked raw cashews (see note, above); 1 tsp onion powder; 5 cloves garlic, halved; 2 tbsp unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice; 1 cup chopped stemmed kale; ½ cup packed fresh basil; ¼ cup onion, chopped; 2 tbsp pine nuts; 2 cups canned chickpeas (garbanzo beans), drained and liquid (aquafaba) reserved; 1 tbsp flaxseed meal; 1 cup cooked brown rice; ¾ cup dry quick oats; Sea salt and freshly ground black pepper, to taste; 6 whole wheat hamburger buns; 6 leaves butterhead (Boston or Bibb) lettuce; 1 tomato, sliced; 1 Thinly sliced red onion (optional)

Grilled Chickpea and Pesto Burger with Garlic Aioli

These Grilled Chickpea and Pesto Burgers with Garlic Aioli are are bulked up with brown rice and quick oats. A topping of fresh garlic aioli adds a pop of flavor and creamy texture. To soak cashews, place them in a bowl and cover with boiling water. Let stand 30 minutes; drain

Want to bake burgers instead? Preheat oven to 400°F; line a baking sheet with parchment paper or a silicone baking mat; and bake about 20 minutes or until lightly browned and heated through (165°F).

Recipe from: Forks Over Knives

Author: Nancy Macklin

Prep: 30 Minutes + Cook Time: 10 minutes (grill) to 20 Minutes (bake) = Total: 40 minutes to 50 Minutes

Ingredients

¼ cup soaked raw cashews (see note, above)

1 tsp onion powder

5 cloves garlic, halved

2 tbsp unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

1 cup chopped stemmed kale

½ cup packed fresh basil

¼ cup onion, chopped

2 tbsp pine nuts

2 cups canned chickpeas (garbanzo beans), drained and liquid (aquafaba) reserved

1 tbsp flaxseed meal

1 cup cooked brown rice

¾ cup dry quick oats

Sea salt and freshly ground black pepper, to taste

6 whole wheat hamburger buns

6 leaves butterhead (Boston or Bibb) lettuce

1 tomato, sliced

1 Thinly sliced red onion (optional)

Directions

Make Garlic Aioli: In a blender or mini food processor combine cashews; onion powder; and 2 cloves of the garlic, halved. Cover and blend until smooth, adding 2 to 4 Tbsp. unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice, to reach desired consistency. Season to taste with sea salt and freshly ground black pepper.

For pesto, in a food processor combine the kale, basil, onion, pine nuts, and the remaining 3 cloves garlic, halved. Cover and pulse until very finely chopped.

Place chickpeas in a large bowl; mash with a fork. In a small bowl combine 2 Tbsp. of the reserved aquafaba and the flaxseed meal. Add to chickpeas along with pesto, brown rice, and oats. Mix well. Season with salt and pepper. Stir in additional aquafaba if mixture seems dry.

Line a baking sheet with parchment paper. Form chickpea mixture into six patties about 3½ inches in diameter. Place on prepared pan. Refrigerate at least 2 hours or freeze 30 minutes.

Grill burgers over medium 8 to 10 minutes or until well browned and internal temperature is at least 165°F, turning once. Grill buns 1 to 2 minutes to toast. Place burgers on buns; top with lettuce, tomato, and, if desired, red onion. Serve with Garlic Aioli.