Pizza Burgers

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!