Pesto Veggie Burgers With Balsamic Aioli

But together? The only thing we regret is that we didn’t try it sooner! Chickpea burgers with herbs, arugula, and balsamic sauce are topped with tomato slices, arugula, and a creamy, bright aioli.

This satisfying plant-based main is ready in just 30 Minutes, perfect for summer barbecues or quick weeknight meals! We’ll show you how to do it!

The pesto chickpea burgers begin by mashing the chickpeas to a pulp until only a few large chunks remain. The mashed-up chickpeas are the glue that holds these burgers together. Pesto and Breadcrumbs are also added to the mix and add additional binding power!

The remaining ingredients include shallots and garlic to add sweetness and optional crushed red pepper to add heat.

After lightly browning the patties on both sides, let them cool down while you make a Balsamic Aioli. The fancy-sounding but incredibly simple burger sauce (combined mayo with balsamic vinaigrette) adds oodles of WOW. The final toppings, tomato and arugula, add a bright note to the dish.


1 1/2 – 2 Tbsp avocado oil (DIVIDED / for cooking shallots/burgers)

Finely mince two medium shallots (1/3 cup = 53 g).

Three cloves of garlic, either minced or pressed

Half a teaspoon of red pepper flakes ( optional )

Can chickpeas (15 oz), rinsed and drained

One cup of basil pesto ( homemade or store-bought as needed // vegan — see note for brand recommendations).

Use Ian’s Gluten-Free Panko or homemade if you prefer.


13 cups vegan Mayonnaise

1 Tbsp balsamic vinegar


Sliced tomato (1 tomato)

Arugula or other greens are also delicious.


BURGER: Heat a large skillet on medium heat. Add 1 Tbsp of oil, shallots, garlic, and red pepper flakes (optional) once the skillet is hot. Stirring frequently, sauté until garlic and shallot are softened and translucent, about 1-2 min.

Transfer the garlic and shallot mix to a bowl for mixing. Add the drained chickpeas, and mix/mash with a pastry cutter or fork. You can leave a little texture, but only a few large chickpea pieces should remain.

Mix the pesto with the breadcrumbs until combined. It should form a “dough” that can be molded. Taste it and make adjustments as necessary, such as adding more pesto to give it a herby flavor or breadcrumbs if the dough is too wet.

Divide into four equal patties. (Amount is as written in the original recipe /adjust for different batch sizes.) Line a 1/2 cup cup with plastic wrap, and scoop out the 1/2 cup amount. Press to pack, then lift and flatten slightly with your hands.

In the same skillet that you used before, heat to medium. Add enough oil to the skillet so that it forms a thin film on the bottom. Then, place as many burgers as you can comfortably fit. Cook each side for 3-4 minutes, gently flipping and reducing the heat if it browns too quickly.

Allow to cool for 2-3 mins before serving.

BALSAMIC AIOLI: Combine the balsamic and mayonnaise in a small dish while your burgers are cooling.

Spread balsamic sauce on both sides of the toasted bun. The bottom bun is layered with the burger and arugula.

The best way to store leftover burgers is in the refrigerator for three days. Notes for freezing.

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