Pizza Burgers
with Avocado-Arugula Pesto
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INGREDIENTS
- 1 avocado
- 2 garlic cloves, peeled
- 1 cup arugula, divided
- 1 lemon
- 1 ½ teaspoons salt, divided*
- ½ teaspoon pepper, divided*
- 1 tablespoon of water*
- 1 can cannellini beans
- ½ cup sun dried tomatoes
- ¼ cup panko bread crumbs
- ¼ cup whole wheat flour
- 2 tablespoons olive oil, divided*
- 4 hamburger buns
- 1 red onion
- ½ cup alfalfa sprouts
- 1 small bunch curly kale
- *not included
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INSTRUCTIONS
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.
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.
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.
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.
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.
To serve, top the hamburger buns with the pizza burgers, a dollop of avocado pesto, red onion and sprouts. Enjoy!