Chickpea Mushroom Burgers with Mustard Green Pesto (vegan)

chikcpea burgers better

Say hello to the only veggie burgers I plan on making for the rest of my life. True statement! We whipped these up on Memorial Day after spending the entire afternoon working in the dirt. Apparently, the farm didn’t get the memo that it was a holiday and we still woke up with the sun and had to work all day. Womp womp…..

winter squash2

These veggie burgers were a highlight though. And if you can believe it, I loved them so much that I made a double batch to freeze at 10pm that same night (an hour past this farmers bedtime!) Henry stayed up with me and was definitely hurting the next morning. Even the coffee he was clutching didn’t seem to help!

Henry coffee

Rough life….

chickpea burger w- mustard pesto

What I love most about these veggie burgers (aside from their unbelievable flavor) is the fact that they hold together while eating. I’ve had issues in the past with my veggie burgers crumbling and these guys stick together really well. They are crisp on the outside, moist on the inside and incredibly tasty. Smothered in a spicy mustard green pesto and these have quickly climbed the ladder as my favorite veggie burger to date.

chickpea burger w- mustard pesto3

The idea of making mustard green pesto came to me while I was busy weeding our first (of four) mustard green plantings.  We’re growing a lot of this spicy vegetable and I want our customers to have plenty of fun ways to prepare it. We’ve been enjoying it straight up from the field with a little dirt still on it. However, I think this pesto is a good place for newcomers to start!

If you enjoy topping your sandwiches and burgers with mustard then you will think this pesto is killer! It has a slight bite but nothing overwhelming. You will end up with more pesto than you need for these burgers so try adding it to salad dressings, sandwiches, pizza, roasted potatoes or freeze for your next batch of burgers. Enjoy!

Chickpea Mushroom Burgers with Mustard Green Pesto

Dinner

Hearty veggie burgers are given a flavor boost with spicy mustard green pesto.
  • PREP TIME
    10 mins.
  • COOK TIME
    20-25 mins.

For the Burgers:

  • 1 Tablespoons grapeseed oil
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 2 cups mixed mushrooms (buttons, portobello, shiitake)
  • 1 1/2 Tablespoon low sodium tamari (or soy sauce)
  • 2 cups cooked chickpeas (if canned, drained and rinsed)
  • 1/2 cup chickpea flour
  • Additional grapeseed oil for cooking

For the pesto:

  • 2-3 cloves of garlic
  • 4 cups packed mustard greens
  • 1/2 cup chopped walnuts
  • 1 Tablespoon fresh lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4-1/2 cup extra virgin olive oil

 

 



Serves 4-6 patties

  1. Drizzle 1 tablespoon grapeseed oil into a large skillet over medium-high heat. Add onion and sauté until tender and lightly browned. About 5 minutes. Add garlic, mushrooms, thyme and tamari. Cook until until tender and fragrant, about 5-8 minutes.
  2. Remove veggies from heat and set aside to cool for about 5 minutes. Lightly wipe down the pan since you’ll be using it again.
  3. Add the chickpeas, chickpea flour and mushroom mixture to a food processor. Pulse until well combined but still clumpy. Be careful not to over-process. Taste test and adjust seasonings if necessary.
  4. Place chickpea-mushroom batter in a large bowl in the freezer for 10-15 minutes to set.
  5. While batter sets clean your food processor. Place all of the ingredients for the pesto in the food processor and blend until smooth. Add more oil if the consistency is too thick. Taste test and set aside.
  6. Once chickpea “dough” has chilled form into 4-6 uniform patties.
  7. Heat a few tablespoons of grapeseed oil over medium-high heat. Once oil is hot place patties in pan and fry until golden brown on each side. About 5-8 minutes per-side.
  8. Serve with regular hamburger buns or lettuce wraps. Enjoy!
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Cooking times may vary depending on your stove/oven

21 thoughts on “Chickpea Mushroom Burgers with Mustard Green Pesto (vegan)

  1. Karolyn

    Yes!!!! I just got mustard greens in my CSA box and was wondering how to use them! So excited to try this. I made your parsnip soup the other day too and loved it! Been calling it “parsnoup” and will be making it again very soon.

    Reply
    1. Andrea Post author

      I love the mushroom chickpea combo and I hope you give these a whirl! Let me know how they turn out!

      Reply
  2. Erica {Coffee & Quinoa}

    That picture of Henry sleeping is just too cute! You are on fire with the greens lately. A mustard pesto for burgers is genius! I love the sound of these, too, especially if they’re guaranteed to stick together :) Will be trying these for sure!

    Reply
  3. Laurie

    I LOVE homemade veggie burgers but haven’t yet tried a chickpea version. Any idea if these can be baked rather than fried?

    Reply
    1. Andrea Post author

      I haven’t tried baking these but I’m pretty sure they will still hold up. I was actually thinking of grilling or baking my next batch. If you get to it before me let me know how they turn out!!! Thanks so much!

      Reply
    1. Andrea Post author

      haha! You are too sweet. One day! My dream is a farm-to-table restaurant on our farm. Fingers crossed! Thanks for following us along on our journey!

      Reply
  4. Lauren

    Both the burgers and the pesto sound amazing and I can’t wait to try. I can imagine the use of mushrooms gives you the “meaty” flavor you want in a burger. Many veggie burgers lack that somethin’ somethin’ that the mushrooms provide. Love sleepy Henry :) Have a great weekend!

    Reply
  5. Deloris

    I made this for dinner and my husband loved it. Your pesto and I are going to have a summer long love affair! The pesto has just enough bite that you want to keep coming back for more! The chickpea burger was delicious and did not fall apart at all. BTW, I used masa flour in place of the chickpea flour, and homemade gorditas for the bun . It worked just fine . Thank you for all of your wonderful posts. You are an inspiration for me to cook and eat healthier. Have a great week!

    Reply
    1. Andrea Post author

      I’m so happy you made these and loved them! The pesto is a highlight right? Thanks for the lovely feedback!

      Reply

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