Pizza Burgers with Avocado-Arugula Pesto

Pizza Burgers

with Avocado-Arugula Pesto

GET RECIPES DELIVERED
dinner

This delicious and beautiful recipe comes from one of our favorite vegan chefs Chloe Coscarelli! We added in arugula to give you an extra healthy green and added a side of kale chips for a crunchy snack that goes perfectly with these burgers! This meal is perfect for your Memorial Day picnic, or for any weeknight to make it a bit extra special. Trust us, these pizza burgers are out of this world!

Party Foods Comfort Foods Winter Recipes Spring Recipes Summer Recipes High-Protein Nut-Free Soy-Free Hearty Vegetables Beans/Legumes Leafy Greens Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
551
FAT
17g
CARBOHYDRATES
81g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 avocado
  2. 2 garlic cloves, peeled
  3. 1 cup arugula, divided
  4. 1 lemon
  5. 1 ½ teaspoons salt, divided*
  6. ½ teaspoon pepper, divided*
  7. 1 tablespoon of water*
  8. 1 can cannellini beans
  9. ½ cup sun dried tomatoes
  10. ¼ cup panko bread crumbs
  11. ¼ cup whole wheat flour
  12. 2 tablespoons olive oil, divided*
  13. 4 hamburger buns
  14. 1 red onion
  15. ½ cup alfalfa sprouts
  16. 1 small bunch curly kale
  17. *not included

TOOLS

  • Baking Sheet
  • Parchment Paper
  • Food Processor or Blender
  • Large Saute Pan

INSTRUCTIONS

1
Prep: Preheat the oven to 400 F. Wash and dry the produce. Drain and rinse the beans. Peel the onion and slice into 1/8 inch rounds. Roughly chop the sundried tomatoes. Remove kale leaves from stems and chop into 1 inch pieces, discard the stems. Cut the lemon in half and juice into a small bowl, watching out for seeds. Discard lemon and seeds, reserving the juice. Cut the avocado from top to bottom, discard pit, scoop out the flesh and set aside. Line a baking sheet with parchment paper.
2
Combine the avocado, 1 garlic clove, half of the arugula, ½ teaspoon salt, ¼ teaspoon black pepper, and lemon juice in a food processor or blender. Process until smooth, adding 1 tablespoon of water to thin out if necessary.
3
Toss the kale pieces with 1 tablespoon olive oil and ½ teaspoon salt. Arrange in a single layer on a baking sheet and bake until slightly browned and crispy, about 10-15 minutes.
4
To make the burgers, combine the cannellini beans, 1 garlic clove, sundried tomatoes, remaining arugula, bread crumbs and flour in a food processor or blender. Pulse until combined, stopping to scrape down the sides.
5
Form the burgers into 4 even-sized patties by using the palms of your hands. In a large skillet, heat 1 tablespoon olive oil over medium heat and pan fry the patties on each side until golden brown, about 3-5 minutes on each side.
6
To serve, top the hamburger buns with the pizza burgers, a dollop of avocado pesto, red onion and sprouts. Enjoy!