Chickpea & Pesto Burgers with Salsa Rossa
These vegan burgers are a real hit, whatever your dietary preference. Rich with Sacla’ Char-Grilled Aubergine Pesto, they have a lovely full flavour, great on the bbq with a quick Salsa Rossa made using Antipasti Roasted Peppers.
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Cook Time
1hr
Serves
4
Ingredients
- 2 cloves garlic
- 1 x 400g can chickpeas, drained
- 1 jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
- 100g breadcrumbs
- 1 large handful fresh basil
- 1 large handful flat-leaf parsley, fresh
- 1 lemon, grated zest & 1 tbsp juice
- 1 egg, lightly beaten (or use 1 tbsp of whisked liquid from chickpeas)
- 1 fresh & mild chilli, halved lengthways
- Salt & black pepper to taste
- 50g plain flour, seasoned
- 3 tbsp. oil
- 200g cherry tomatoes, cut into quarters
- A handful of roughly chopped fresh Basil
- 3 tbsp. Antipasti Roasted Peppers & 1 tbsp. of the oil
How to make the recipe
- Preheat oven to 200°C/400°F/Gas mark 6
- Blitz the garlic in a food processor until finely chopped
- Add the chickpeas, Sacla’ Char-Grilled Aubergine Pesto, 75g of the breadcrumbs, the herbs, lemon zest and juice, egg (or chickpea liquid) and chilli
- Season and blitz again until just combined to a rough texture
- Divide mixture into 4 and, with lightly floured hands, shape into burgers (don't worry if they aren't perfectly round)
- Combine remaining 25g of breadcrumbs and the seasoned flour on a plate then coat burgers well with the mixture
- If you have time, put burgers in the fridge for about 20 minutes, to firm up
- Heat oil in a large frying pan over a medium-high heat
- Fry burgers for 4 minutes on each side, then finish them off in the oven for about 10 minutes
- Mix all the salsa rossa ingredients together and serve with the burgers
