Walnut Pesto Burgers
These amazing vegan Walnut Pesto Burgers are gluten-free, oil-free, and made from whole-food ingredients! These are sure to soon be a summertime favorite.
Burgers are sort of a summertime staple, but we can do without all the fat and cholesterol in typical burgers. Try these delicious vegan Walnut Pesto Burgers made with fresh summertime basil. One luscious bite, and they’ll be your new summertime favorite!
So Good and Good for You!
These flavor-packed Walnut Pesto Burgers are full of mouth-watering deliciousness. Added bonus: They’re wonderfully good for you and are both vegan and gluten-free.
And, unlike many vegan burgers, these healthy burgers are made with whole-food ingredients.
Bonus: No mushrooms. No Worcestershire sauce. No nutritional yeast. Just simple, wholesome ingredients.
How to Serve Walnut Pesto Burgers
These flavor-packed burgers are great on a bun with all your favorite toppings. We especially like them with
And veggies like tomatoes, lettuce, onions.
You could also try them with this yummy, vinegar-free ketchup.
Or these Lemon Pickles
These burgers are also delicious in a pita or wrap.
Healthy Sides for Vegan Burgers
Looking for some healthy, oil-free, vegan side dishes to go with your vegan burgers?
Try
Walnut Pesto Burgers
Ingredients
- 12 cloves garlic - See note
- 2 1/4 cups (packed) fresh basil leaves - (about 3 to 4 large bunches, large stems removed)
- 1 1/4 teaspoon dried oregano
- 1 1/2 teaspoon granulated onion
- 1 1/4 teaspoon salt
- 1 tablespoon + 2 teaspoons lemon juice
- 1 1/2 cups black olives
- 1 cup raw walnuts
- 2 1/4 cups cooked lentils - drained
- 1 1/2 cups quick-cooking (not instant) oats
- 1 cup minced onions
- 1 tablespoon tomato paste
Instructions
- Place garlic, basil, seasonings, salt, and lemon juice in food processor and process until garlic and basil are very finely minced.Note: If your food processor blades are dull, they won’t mince the basil well and you may need to do this step by hand (or buy new food processor blades). Be sure basil is very, very finely minced or you will have leathery pieces of basil in your burgers.
- Scrape down sides of food processor. Add black olives and pulse until coarsely chopped.
- Add walnuts and pulse just until coarsely chopped (not too small). Do not over chop or your burgers won’t have good texture.Transfer mixture to a mixing bowl.
- Place well-drained lentils, oats, minced onions, and tomato paste in food processor. Pulse until lentils are chopped and mixture begins to stick together a little. Don’t overprocess – you don’t want it to become a paste. Transfer this mixture to the basil mixture in mixing bowl. Mix well.
- Preheat oven to 350°F.
- Using 2/3 cup of mixture, form into burgers that are 3 1/2-inch diameter and 3/4-inch thick. Place on a parchment lined baking sheet.Bake at 350°F for 30 minutes. Turn burgers over and bake for an additional 10 to 15 minutes or until lightly browned on both sides. Serve topped with tomatoes, sprouts, and creamy cashew dressing.
Notes
I suggest buying (or harvesting) more basil than you think you need. You can always use the extra basil in another dish, but Pesto Burgers without enough basil may disappoint.
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